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Cheesy Meatballs

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
  • Total Time
    Prep: 1 hour Cook: 4 hours
  • Makes
    about 9 dozen


  • 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 process cheese (Velveeta)
  • 1 can (26 ounces) condensed tomato soup, undiluted
  • 2-1/2 cups water
  • 1 cup packed brown sugar


  • 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 15-18 minutes or until browned.
  • 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 4-5 hours or until meatballs are cooked through.
Nutrition Facts
1 meatball: 51 calories, 3g fat (1g saturated fat), 11mg cholesterol, 104mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 2g protein.

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