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Meatball Hash Brown Bake

Meatball Hash Brown Bake ~ Cheesy Hash Browns layered with Homemade Meatballs!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Keyword: hashbrown, Meatball
Servings: 6 servings
Calories: 705kcal
Author: Julie Evink

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

Serving: 1g | Calories: 705kcal | Carbohydrates: 56g | Protein: 33g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 169mg | Sodium: 1624mg | Potassium: 1141mg | Fiber: 3g | Sugar: 5g | Vitamin A: 925IU | Vitamin C: 14.3mg | Calcium: 379mg | Iron: 5.2mg