Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 large onion, chopped1 cup shredded cheddar cheese1 cup sour cream1-1/2 teaspoons pepper, divided1 teaspoon salt, divided 1 package (30 ounces) frozen shredded hash brown potatoes, thawed and patted dry2 large eggs, lightly beaten3/4 cup crushed saltines (20-25 crackers)6 to 8 garlic cloves, minced1 pound lean ground beef (90% lean)
Preparation
Preheat oven to 350°. Mix first 4 ingredients, 1 teaspoon pepper and 1/2 teaspoon salt; stir in potatoes. Spread evenly in a greased 13x9-in. baking dish.
In a large bowl, combine eggs, cracker crumbs, garlic and the remaining 1/2 tsp. pepper and 1/2 tsp. salt. Add beef; mix lightly but thoroughly. Shape into 1-in. balls.
In large skillet, brown meatballs over medium-high heat. Place over potato mixture, pressing in lightly.
Bake, covered, 45 minutes. Uncover; bake until meatballs are cooked through and potatoes are tender, 10-15 minutes longer.
