Meatball Hash Brown Bake
7 Comments
Posted: 10/12/11
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Meatball Hash Brown Bake ~ Cheesy Hash Browns layered with Homemade Meatballs!
I love dishes that combine and make it easy to have complete supper like this one. All you have to do is add a simple veggie and you’ll have a nice meal. For all you that a busy bringing meals to the field while harvest is in full swing this would be a perfect meal for the field. It transports nicely and it’s in one dish. Gotta love that right?
This would also make a great dish to bring to a potluck or a friend that had a baby or is sick.
The hubby definetely liked this dish and kept going back for more so if you have a hungry man or a few around they will devour this in no time flat!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Contents
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Meatball Hash Brown Bake
Meatball Hash Brown Bake ~ Cheesy Hash Browns layered with Homemade Meatballs!
servings
Ingredients
- 2 eggs
- 3/4 c. crushed saltine crackers about 20 crackers
- 6-8 garlic cloves minced
- 2 tsp salt divided
- 1 1/2 tsp pepper divided
- 1 lb ground beef
- 10.75 oz can condensed cream of chicken soup undiluted
- 1 c. sour cream
- 1 c. shredded cheddar cheese
- 1 large onion chopped
- 30 oz package frozen shredded hash brown potatoes divided
Instructions
- In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic, 1 tsp salt and 1/2 tsp pepper.
- Crumble beef over mixture; mix well. Shape into 1 in meatballs. In a covered skillet over low heat, cook the meatballs in a small amount of water until brown; drain.
- In a bowl, combine the soup, sour cream, cheese, onion and remaining salt and pepper. With paper towels, pat hash browns dry. Stir into the soup mixture. Transfer to a greased 13 x 9 in baking dish. Arrange meatballs over top pressing lightly into mixture. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 15 minutes longer or until meat is no longer pink and potatoes are tender.
Nutrition Information
Serving: 1, Calories: 705kcal (35%), Carbohydrates: 56g (19%), Protein: 33g (66%), Fat: 38g (58%), Saturated Fat: 18g (113%), Cholesterol: 169mg (56%), Sodium: 1624mg (71%), Potassium: 1141mg (33%), Fiber: 3g (13%), Sugar: 5g (6%), Vitamin A: 925IU (19%), Vitamin C: 14.3mg (17%), Calcium: 379mg (38%), Iron: 5.2mg (29%)
Nathan says
I just found this recipe today, it looks delicious. I’ve seen you used frozen meatballs a few times. I was wondering if that would change the cooking time also?
Julie Evink says
I usually defrost them and cook them the same length of time.
Joann says
Hi Julie, Just saw the recipe for this Meatball Hash Brown Bake and it looks delicious. But I do have a question. I was wandering if you could use the frozen meatballs (thawed) in this? I was just wandering for like really busy and hectic day’s. Thanks so much
Julie Evink says
Yes the frozen meatballs (thawed) will work just fine. In fact I do it all the time when I’m in a hurry 🙂
Carole Martin says
This was so simple but so tasty and the whole family just loved it! Weill certainly be doing this one again.
Julie Evink says
So glad you enjoyed it Carole!
Suzanne says
Thanks for the great idea for meat and potatoes. This was so delicious!