Can meatballs be lucky? My guys think so, and they want them for game time. My beef, sausage and cheese recipe has a big fan following. —Jill Hill, Dixon, Illinois
Cheesy Meatballs
Can you freeze Cheesy Meatballs?
Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring; add water if necessary. Serve as directed.
Cheesy Meatballs
Prep Time
1 hour
Cook Time
4 hours
Yield
about 9 dozen
Ingredients
- 1 large egg
- 1/2 cup 2% milk
- 2 tablespoons dried minced onion
- 4 tablespoons chili powder, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 1-1/2 cups crushed Ritz crackers (about 1 sleeve)
- 2 pounds ground beef
- 1 pound bulk pork sausage
- 2 cups shredded Velveeta
- 3 cans (10-3/4 ounces each) condensed tomato soup, undiluted
- 2-1/2 cups water
- 1/2 cup packed brown sugar
Directions
- Preheat oven to 400°. In a large bowl, whisk egg, milk, minced onion, 2 tablespoons chili powder, salt and pepper; stir in crushed crackers. Add beef, sausage and cheese; mix lightly but thoroughly.
- Shape mixture into 1-in. balls. Place meatballs on greased racks in 15x10x1-in. baking pans. Bake until browned, 15-18 minutes.
- Meanwhile, in a 5- or 6-qt. slow cooker, combine soup, water, brown sugar and remaining chili powder. Gently stir in meatballs. Cook, covered, on low until meatballs are cooked through, 4-5 hours.
Nutrition Facts
1 meatball: 52 calories, 3g fat (1g saturated fat), 11mg cholesterol, 134mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 3g protein.
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