I’m all about making whatever I can in a bite-size format. So I went online, saw the picture of the “mini cheesesteak meatballs”, immediately printed out the ingredients list and ran out to the store. Once back home with a bunch of ingredients and ground beef, I went back online only to discover that they hadn’t posted the recipe yet. Makes sense. But it sucked for me as I stood in the kitchen with hungry little people watching me from the doorway. So, I decided to use the ingredients I had and wing it based on my love of cheesesteaks. Feel free to adapt this Delicious Philly Cheesesteak Meatballs to your taste!
Delicious Philly Cheesesteak Meatballs
Equipment
- Pam spray
Ingredients
- 1 pound ground beef (minced beef)
- 1 cup cheddar cheese
- 1 medium green pepper (green capsicum) - finely chopped
- ½ medium red pepper (red capsicum) - finely chopped
- ¼ medium yellow onion - finely chopped
- ½ cup milk
- 2 tablespoons ketchup (tomato sauce Australia and UK)
- 2 teaspoons Worcestershire sauce
- 1 pinch salt - to taste
- 1 pinch ground black pepper - to taste
Instructions
- Preheat the oven to 350 degrees. I bake my meatballs in a mini muffin pan. So here’s where you spray it well with Pam to prevent sticking.
- In a large bowl, mix together everything except the ground meat until all nicely mixed. Then add the meat and mix well.
- Roll your meatballs and nicely deposit one per mini muffin spot. This recipe makes 28 meatballs. I baked 24 and froze the other 4.
- Bake for 25 minutes at 350 degrees. I was shocked when I cracked the oven open a bit, and it smelled EXACTLY like there were cheesesteaks in there!