Publisher Photo
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/2 hours

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.
Originally published as Nacho Meatballs in Taste of Home Ground Beef Cookbook 1999, p36

Nutritional Facts

3 each: 389 calories, 20g fat (7g saturated fat), 129mg cholesterol, 924mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 27g protein.

  • 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
  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.
Originally published as Nacho Meatballs in Taste of Home Ground Beef Cookbook 1999, p36

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