1bell pepperI used half green, half red, diced small
4ozmushroomschopped small
1cuponionsdiced small
2clovesgarlicminced
1egg
2tbsmilk
1tbsWorcestershire sauce
1cupplain bread crumbs
1/2cupParmesan cheese
1tsppepper
1/2tspsalt
For the Beer Cheese Sauce
2tbsbutter
2tbsflour
1cupmilkany kind
1/2cupbeerwhat ever kind you like
1/2tsppepper
pinchof salt
1/4tspgarlic powder
6ozprovolone cheeseI used slices
1/2cupParmesan cheese
Instructions
Coat a saute pan with olive oil. Heat up to medium high. Add the peppers, onions, mushrooms and garlic. Season with a pinch of salt and pepper. Cook for about 8 minutes or until the veges are soft. Remove from heat and set aside.
In a large mixing bowl, whisk together the egg, milk, Worcestershire, salt and pepper. Add the meat, bread crumbs, Parmesan cheese and vege mixture. Mix to combine well.
Form into golf ball size meatballs and place on a baking sheet. Heat oven to 400 degrees and bake for 15 minutes. Remove from oven and turn meatballs over to brown on other side. Cook for another 5 minutes.
To make the cheese sauce. Melt the butter in a medium size pot on medium heat. Add the flour and cook for about 30 seconds. Add the salt, pepper and garlic powder. Whisk in the milk and beer. Cook until it starts to thicken (3 minutes or so).
Reduce heat to low and add the cheeses until melted.
Notes
The cheese sauce will "harden" quick if not kept warm. I suggest a fondue pot or crock pot to keep warm. Make sure you stir the sauce while keeping it warm!