Recipes

Low Carb Philly Cheesesteak Meatballs Recipe

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Atkins Low Carb Philly Cheesesteak Meatballs
6.1g
Net Atkins Count TM
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

calculator How to Calculate Atkins Net Carbs

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

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