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Nacho Meatballs

By: June Clark

"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."

Rate/Review | Read Reviews (4)

Prep Time:
25 Min

Cook Time:
1 Hr 30 Min

Ready In:
1 Hr 55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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 (11 ounce) can condensed nacho cheese soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 1/3 cups water
1 (2.8 ounce) can French-fried onions

Directions

In a large bowl, combine the first seven ingredients. Crumble beef over mixture; mix well. Shape into 1-1/2-in. balls. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F 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.