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Nacho Meatballs Recipe

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.

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Nacho Meatballs Recipe

Prep: 25 min. Bake: 1-1/2 hours

Yield: 8 Servings

25 90 115

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 lean 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

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.
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.

Nutritional Facts 1 serving (3 each) equals 389 calories, 20 g fat (7 g saturated fat), 129 mg cholesterol, 924 mg sodium, 24 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Nacho Meatballs in Taste of Home Ground Beef Cookbook , p36