1 (10.75-ounce) can condensed cream of chicken soup, undiluted
1 large onion, chopped
1 cup cheddar cheese, shredded
1 cup sour cream
1 1/2 teaspoons black pepper, divided
1 teaspoon salt, divided
1 (30-ounce) package frozen hash brown potatoes, thawed and patted dry
2 large eggs, lightly beaten
3/4 cup saltines, crushed
6 cloves garlic, minced
1 pound ground beef, 90% lean
Step 1 - Preheat the oven to 350 degrees F.
Step 2 - Grease a 9x13-inch baking dish.
Step 3 - In a large bowl, add the cream of chicken soup, the onion, the cheddar cheese, the sour cream, 1 teaspoon of the black pepper, and 1/2 teaspoon of the salt and stir to combine.
Step 4 - Add the hash browns to the soup mixture and stir to combine.
Step 5 - Evenly spread the hash brown mixture into the bottom of the prepared baking dish.
Step 6 - In a clean large bowl, add the eggs, the crushed saltines, the garlic, the remaining salt, and the remaining black pepper and stir to combine.
Step 7 - Add the ground beef to the egg mixture and mix until lightly but thoroughly, combined.
Step 8 - By hand, shape the ground beef mixture into 1-inch meatballs.
Step 9 - In a large skillet over medium-high heat, add the meatballs and cook until browned, about 3 minutes per side.
Step 10 - Transfer the cooked meatballs to the top of the hash brown mixture and press them down lightly.
Step 11 - Cover with aluminum foil and bake for 45 minutes.
Step 12 - Uncover and bake until the meatballs are cooked through, reaching an internal temperature of 145 degrees F and the potatoes are tender, about 10 to 15 minutes.
Step 13 - Serve.
Time: 1 hour 20 minutes
Yield: 8 servings