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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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One day, I didn't have time to cook spaghetti sauce for my meatballs. So I used canned soup as a substitute. This dish has great cheesy flavor and a little crunch from the french-fried onions. - June Clark, Clarkrange, Tennessee. Ingredients:
2 eggs |
1/2 cup ketchup |
1 large onion, chopped |
2/3 cup crushed saltines |
1/2 cup mashed potato flakes |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
2 pounds ground beef |
1 can (11 ounces) condensed nacho cheese soup, undiluted |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1-1/3 cups water |
1 can (2.8 ounces) french-fried onions |
Directions:
1. In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan.
2. Bake, uncovered, at 350° for 1 hour, turning once; drain. Combine soups and water; pour over meatballs. Sprinkle with onions. Bake 30 minutes longer or until meat is no longer pink. Yield: 30 meatballs.
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