Low Carb Philly Cheesesteak Meatballs
6.1g
Net Carbs
30.6g
Protein
25.2g
Fat
1.8g
Fiber
382
Calories
Ingredients:
- 1 bag Atkins Ranch Protein Chips
- 1/2 cup fresh white onion, chopped USDA
- 1/2 cup fresh red sweet pepper, chopped FNDDS
- 1/4 cup parmesan cheese, grated USDA
- 1/2 cup fresh green sweet pepper, chopped FNDDS
- 1/2 cup fresh white mushrooms, chopped Canadian Nutrient File
- 2 teaspoons coconut aminos seasoning Coconut Secret
- 1 lrg raw egg USDA
- 1 1/2 teaspoons fresh garlic FNDDS
- 1 pound raw ground beef, 10% fat USDA
- 3 tablespoons heavy whipping cream USDA
- 1 1/2 ounces cream cheese USDA
- 1/2 cup almond milk, unsweetened FNDDS
- 3/4 teaspoon yellow mustard seeds, ground USDA
- 1/8 teaspoon black pepper, ground USDA
- 1/8 teaspoon Tabasco hot sauce FNDDS
- 4 ounces provolone cheese FNDDS
- 1 tablespoon fresh parsley, chopped USDA
Directions:
- Heat oven to 350°F.
- In a small food processor, grind Atkins Ranch Protein Chips into crumbs.
- In a large bowl, combine chips, diced onion, diced green and red bell peppers, diced mushroom, and parmesan cheese until evenly distributed. Add coconut aminos, 1 teaspoon minced or pressed fresh garlic, egg and ground beef and mix until well combined and vegetables are evenly distributed.
- Use a 1/8 cup measuring cup to form 20 meatballs (each about 42g), placing on a rimmed baking sheet. Bake for 20-25 minutes, or until browning and cooked to an internal temperature of 160°F.
- While the meatballs cook, make the cheese sauce. In a medium heavy bottomed saucepan over medium heat, warm the almond milk and cream until steaming. Whisk in the cream cheese until melted. Whisk in ground mustard, ½ teaspoon minced or pressed fresh garlic, pepper, and tabasco sauce. Once incorporated, whisk in shredded or diced provolone until melted. Keep warm until ready to serve.
- Serve 4 meatballs with ¼ cup cheese sauce for each serving, while warm, garnished with parsley.
