Cheesesteak Meatballs with Provolone Fondue
"Serves 6..."
INGREDIENTS
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For the Cheesesteak Meatballs:
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2 tablespoons olive oil
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1 onion, finely chopped
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2 cubanelle or 1 large green bell pepper, chopped
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4 cloves garlic, finely chopped
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1 1/2 pounds ground beef, sirloin or chuck
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Salt and pepper
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1 cup panko breadcrumbs
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1/2 cup beef consommé or stock
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1 large egg
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1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
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For the Croutons:
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1 loaf semolina bread, cubed
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1 teaspoon granulated onion
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1 teaspoon granulated garlic
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2 tablespoons thyme, finely chopped
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For the Provolone Fondue:
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2 cups shredded aged provolone
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2 cups shredded Gruyère cheese
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3 tablespoon flour
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1 large clove garlic, crushed
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2 cups dry white wine, such as Pinot Grigio
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1 tablespoon lemon juice
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