Philly Cheesesteak Meatballs with Creamy Cheese Sauce

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper, foil, orlightly grease it.

2. Sauté the vegetables. Heat a small skillet over medium heat. Add the diced onion andgreen bell pepper and cook for 4–5 minutes, until softened. Remove from the heat andallow to cool slightly.

3. Combine the meatball mixture. In a large bowl, combine the meatloaf mix or ground beef, sautéed onion and pepper, mozzarella, breadcrumbs, eggs, Pluck Zesty Garlic, and black pepper.

4. Mix gently with your hands until the ingredients are evenly incorporated. Avoidovermixing, which can make the meatballs dense.

5. Form the meatballs. Using approximately 1 tablespoon of the mixture for each, roll intosmall meatballs. Place them on the prepared baking sheet, leaving a little space betweeneach one.

6. Bake for 18–22 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F.

7. Remove from the oven and allow the meatballs to rest for 5 minutes before serving.

1. Place the milk in a small saucepan over low heat and warm gently. Do not bring it to aboil.

2. Add the shredded sharp white American cheese a little at a time, whisking continuouslyuntil melted and smooth.

3. Add the mozzarella and continue whisking until completely melted and the sauce is creamy.

4. If the sauce is too thick, add a small splash of milk until it reaches a smooth, dippable consistency.

Transfer the warm cheese sauce to a small serving bowl and arrange the meatballs around it. Insert a toothpick into each meatball for easy appetizer-style serving.

Garnish with a small amount of cooked onion and green peppers and serve the meatballs warm with plenty of creamy cheese sauce for dipping.