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Nacho Meatballs

 Nacho Meatballs
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.
8 ServingsPrep: 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 ground beef
    X
    With Johnsonville Italian Sausage.

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  • 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.

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Nacho Meatballs (continued)

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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.