📖 Instructions

1. Preheat your oven to 375°F (190°C). Nobody likes a cold meatball, alright?
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened and slightly translucent, about 5-7 minutes. Throw in the minced garlic and cook for another minute until fragrant. Try not to burn the garlic, it's a common mistake!
3. In a large mixing bowl, combine the plant-based ground meat, sautéed onion and garlic mixture (slightly cooled), breadcrumbs, grated Parmesan cheese (if using), egg (or flax egg), chopped parsley, Worcestershire sauce, salt, and pepper. Mix well with your hands (or a wooden spoon) until everything is evenly distributed. Don't be afraid to get your hands dirty!
4. If the mixture seems too wet, add a bit more breadcrumbs. If it's too dry, add a splash of vegetable broth. The consistency should be moist enough to form into balls but not so wet that they fall apart. It's like Goldilocks and the Three Bears, but with meatballs!
5. Roll the mixture into 1-inch meatballs. You should get about 20-24 meatballs from this recipe. Making them all the same size helps them cook evenly. Trust me, it matters!
6. Heat another tablespoon of olive oil in the same skillet over medium-high heat. Sear the meatballs in batches, turning occasionally, until browned on all sides. This should take about 5-7 minutes per batch. Searing them is key to locking in the flavor. Don't overcrowd the pan, or they'll steam instead of sear!
7. Transfer the seared meatballs to a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until cooked through and heated completely. The internal temperature should reach 165°F (74°C). Use a meat thermometer if you're unsure. Better safe than sorry!
8. While the meatballs are baking, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until a smooth paste forms (this is called a roux). Slowly whisk in the milk until the mixture is smooth and creamy.
9. Bring the sauce to a simmer, then reduce the heat to low. Add the shredded cheddar cheese and provolone cheese, stirring constantly until melted and smooth. Season with salt, pepper, and a pinch of garlic powder. If the sauce is too thick, add a splash of milk. If it's too thin, simmer for a few more minutes to reduce.
10. To assemble the Philly cheesesteak meatballs, slice the hoagie rolls lengthwise, but don't cut all the way through. Open the rolls and spread a generous amount of cheese sauce on both sides.
11. Place 5-6 meatballs in each roll. Top with extra cheese sauce, if desired. You can also add sautéed bell peppers or onions for an extra touch of Philly flavor.
12. Broil the assembled cheesesteaks for 1-2 minutes, or until the cheese is bubbly and golden brown. Watch them closely, so they don't burn!
13. Remove from the oven and let cool for a minute or two before serving. Enjoy your delicious, plant-based Philly cheesesteak meatballs! I recommend serving them with some crispy fries or a side salad. Yum!