Recipes

Low Carb Philly Cheesesteak Meatballs Recipe

Atkins Low Carb Philly Cheesesteak Meatballs
6.1g
Net Carbs
Prep Time: 20 Minutes
Style:American
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
30.6g

Protein

25.2g

Fat

1.8g

Fiber

382.4cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 bag Atkins Ranch Protein Chips
  • 0 1/2 cup fresh white onion, chopped
  • 0 1/2 cup fresh green sweet pepper, chopped
  • 0 1/2 cup fresh red sweet pepper, chopped
  • 0 1/2 cup fresh white mushrooms, chopped
  • 0 1/4 cup parmesan cheese, grated
  • 2 tsp coconut aminos seasoning
  • 1 1/2 tsp fresh garlic
  • 1 lrg raw egg
  • 1 lb raw ground beef, 10% fat
  • 0 1/2 cup almond milk, unsweetened
  • 3 Tbsp heavy whipping cream
  • 1 1/2 oz cream cheese
  • 0 3/4 tsp yellow mustard seeds, ground
  • 0 1/8 tsp black pepper, ground
  • 0 1/8 tsp Tabasco hot sauce
  • 4 oz provolone cheese
  • 1 Tbsp fresh parsley, chopped

DIRECTIONS

  1. Heat oven to 350°F.
  2. In a small food processor, grind Atkins Ranch Protein Chips into crumbs.
  3. 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. 
  4. 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.
  5. 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.
  6. Serve 4 meatballs with ¼ cup cheese sauce for each serving, while warm, garnished with parsley.

Cooking Tip

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