Homemade meatballs are always the way to go in my opinion. There have been days though, when I’ve run out of time and have used frozen meatballs in this recipe. It turns out pretty darn tasty too, and it saves me that extra cooking. I have also done this up in the slow cooker for parties and potluck dinners. Everyone just loves the meat and potato combination. Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“Thanks for the great idea for meat and potatoes. This was so delicious!”
You could even toss in a veggie and make it a casserole covering all the food groups.
Ingredients
2 eggs
3/4 c. crushed saltine crackers (about 20 crackers)
6-8 garlic cloves, minced
2 tsp salt, divided
1 1/2 tsp pepper, divided
1 lb ground beef
1 can (10 3/4 oz) condensed Campbel’s cream of chicken soup, undiluted
1 c. Daisy sour cream
1 c. shredded Sargento cheddar cheese
1 large onion, chopped
1 package (30 oz) frozen shredded hash brown potatoes, divided
Instructions
In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic, 1 tsp salt and 1/2 tsp pepper.
Crumble beef over mixture; mix well. Shape into 1 in meatballs. In a covered skillet over low heat, cook the meatballs in a small amount of water until brown; drain.
In a bowl, combine the soup, sour cream, cheese, onion and remaining salt and pepper. With paper towels, pat hash browns dry. Stir into the soup mixture. Transfer to a greased 13 x 9 in baking dish.
Arrange meatballs over top pressing lightly into mixture. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 15 minutes longer or until meat is no longer pink and potatoes are tender.
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Quick Tip: Replace the frozen hash browns with fresh shredded
Thanks again to Julie’s Eats & Treats for this simply delicious recipe.