Philly Steak Meatball Fondue | Zephyr Foods

Philly Steak Meatball Fondue

November is National Fondue Month, and we are excited to celebrate with a warm, cozy fondue twist. Philly Steak Meatballs made with Zephyr's 1 Source Ground Beef took a cheesy plunge into a creamy, melty White Cheddar and Swiss fondue. We served ours with chunks of French bread, and it hit the spot on a cold evening. 
 
Fondue is a great way to spend time with friends and family around the table. Yeah, it gets a little messy, but it brings us together for fun, food and laughs as we slow down and enjoy the camaraderie that gathering around a simple fondue pot can cultivate. 
 
Try the recipe below, but don't be afraid to add your own flare. Serve with different colors of bell pepper chunks or try out different cheese combinations. Experiment with different types of peppers in the meatballs or serve chunks of fresh bread from your favorite local bakery. Have a little fun and experiment with different flavors and offerings that suit your party guests!

Philly Steak Meatball fondue

Makes
18-20 Meatballs
~4 c. fondue
Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
Ingredients
  • 2 Tbsp. butter 
  • ½ small red onion, diced 
  • 1 small red bell pepper, diced 
  • 1 small green bell pepper, diced 
  • 2 lbs. 1 Source Ground Beef 
  • 2 eggs, beaten 
  • 1 c. panko breadcrumbs 
  • 2 cloves garlic, minced  
  • Salt and pepper, to taste  
  • Cooking spray 
  • White Cheddar & Swiss Fondue
  •  2 c. milk 
  •  1 Tbsp. Worcestershire sauce
  •  2 tsp. ground mustard
  •  2 cloves garlic, minced
  •  3 Tbs. all-purpose flour
  •  8 oz. white cheddar cheese, shredded 
  •  8 oz. Swiss cheese, shredded
Directions
  1. Preheat oven to 425 F.
  2. Heat butter in a medium-sized skillet. Add onions and peppers and cook until they begin to soften, about 5 minutes. Carefully transfer to a glass bowl. Let cool slightly.
  3. Add the ground beef and the remainder of the meatball ingredients to the bowl. Gently combine. Lightly form the mixture into 1½-inch meatballs.
  4. Place wire racks on baking sheets and spray with cooking spray. Place meatballs on top of racks. Spray with additional cooking spray (this will help the meatballs brown in the oven). Bake for 15-20 minutes or until the meatballs reach an internal temperature of 160 F.
  5. While the meatballs bake, make the fondue. In a medium saucepan, combine the milk, Worcestershire, ground mustard, garlic and flour and cook over low heat until almost boiling, stirring frequently. Slowly stir in cheeses, one handful at a time. Allow each handful to melt before adding next. Carefully transfer to a fondue pot, keeping warm and melted throughout serving time.
  6. Dip and enjoy!

About the Author

Jill Turley, MS, RD/LD
Jill Turley, MS, RD/LD: Jill Turley is the Chief Creative Officer at Real Noshes. She is a registered dietitian, joyous eater, lover of the kitchen and fan of keeping life simple. She resides in Northwest Arkansas and is mom to a three-year-old whackadoodle and two-year-old bernedoodle. Follow her food adventures on Instagram @realnoshes and check-out www.realnoshes.com for more resources and kitchen fun.
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