Cheesy Meatballs
Can meatballs be lucky? My guys think so, and they want them for game time. My beef, sausage and cheese recipe has a big fan following. —Jill Hill, Dixon, Illinois
Can you freeze Cheesy Meatballs?
Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring; add water if necessary. Serve as directed.
Ingredients
- 1 large egg
- 1/2 cup 2% milk
- 2 tablespoons dried minced onion
- 4 tablespoons chili powder, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 1-1/2 cups crushed Ritz crackers (about 1 sleeve)
- 2 pounds ground beef
- 1 pound bulk pork sausage
- 2 cups shredded Velveeta
- 3 cans (10-3/4 ounces each) condensed tomato soup, undiluted
- 2-1/2 cups water
- 1/2 cup packed brown sugar
Directions
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1Preheat oven to 400°. In a large bowl, whisk egg, milk, minced onion, 2 tablespoons chili powder, salt and pepper; stir in crushed crackers. Add beef, sausage and cheese; mix lightly but thoroughly.
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2Shape mixture into 1-in. balls. Place meatballs on greased racks in 15x10x1-in. baking pans. Bake until browned, 15-18 minutes.
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3Meanwhile, in a 5- or 6-qt. slow cooker, combine soup, water, brown sugar and remaining chili powder. Gently stir in meatballs. Cook, covered, on low until meatballs are cooked through, 4-5 hours.
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