Lunch: Cheesy Meatballs Recipe

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

Instructions

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.

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