Cheesesteak Meatballs with Provolone Fondue

by Rachael Ray Show Staff 9:00 AM, June 13, 2014

Aired June 13, 2014

Serves 6
For the Cheesesteak Meatballs:
2 tablespoons olive oil
1 onion, finely chopped
2 cubanelle or 1 large green bell pepper, chopped
4 cloves garlic, finely chopped
1 1/2 pounds ground beef, sirloin or chuck
Salt and pepper
1 cup panko breadcrumbs
1/2 cup beef consommé or stock
1 large egg
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
For the Croutons:
1 loaf semolina bread, cubed
1 teaspoon granulated onion
1 teaspoon granulated garlic
2 tablespoons thyme, finely chopped
For the Provolone Fondue:
2 cups shredded aged provolone
2 cups shredded Gruyère cheese
3 tablespoon flour
1 large clove garlic, crushed
2 cups dry white wine, such as Pinot Grigio
1 tablespoon lemon juice
For the meatballs, heat a skillet over medium heat with olive oil, 2 turns of the pan. Add onions, peppers and garlic and cook until very tender. Remove from heat and cool.  
Place the meat in a bowl and season with salt and pepper. Wet the panko with consommé or stock, and add to the meat along with the egg, cheese and cooked onions, peppers and garlic. Combine well and roll into 1 1/2- to 2-inch balls. Arrange on a parchment-lined baking sheet, cover and let stand 30 minutes to combine flavors.
Preheat oven to 350°F and season croutons with onion, garlic and thyme. Toss and toast in the oven to light golden but not totally dry.
Raise oven temp to 400°F and roast meatballs until crispy at edges and browned, 18-20 minutes.
Meanwhile, make the fondue: Toss cheeses with flour and rub a fondue pot or medium saucepot with garlic. Throw clove into the pot with the wine and bring to low simmer. Remove garlic and add lemon juice. Add cheese a fat handful at a time and melt using a wooden spoon and stirring in a figure-8 motion. Once fully melted, add next addition of cheese.
Serve balls and croutons around the fondue pot with bamboo skewers or fondue forks for dipping.