Meatball Hash Brown Bake
A hearty meatball hash brown bake combining savory meatballs, cheesy sauce, and crispy hash browns, perfect for comforting family dinners or casual gatherings.
Ingredients
- 2 eggs ⓘ
- 3/4 cup crushed saltines (about 20 crackers) ⓘ
- 6 to 8 garlic cloves, minced ⓘ
- 2 teaspoons salt, divided ⓘ
- 1 1/2 teaspoons pepper, divided ⓘ
- 1 pound lean ground beef ⓘ
- 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted ⓘ
- 1 cup (8 oz.) sour cream ⓘ
- 1 cup (4 oz.) shredded cheddar cheese ⓘ
- 1 large onion, chopped ⓘ
- 1 package (30 oz.) frozen shredded hash brown potatoes, thawed ⓘ
Instructions
- In a bowl, lightly beat eggs. Stir in crushed saltines, minced garlic, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Crumble ground beef over the mixture and mix well. Shape into 1-inch meatballs.
- In a covered skillet over low heat, cook meatballs in a small amount of water until browned; drain.
- In a bowl, combine condensed cream of chicken soup, sour cream, shredded cheddar cheese, chopped onion, remaining salt, and remaining pepper.
- Pat thawed hash brown potatoes dry with paper towels and stir into the soup mixture.
- Transfer the mixture to a greased 13 x 9 inch baking dish. Arrange meatballs over the top, pressing lightly into the mixture.
- Cover and bake at 350°F (175°C) for 45 minutes.
- Uncover and bake for an additional 15 minutes or until meatballs are no longer pink and potatoes are tender.
Nutrition & Diet Analysis (per serving)
698
kcal
35% DV
Protein
Fat
Carbs
Diet fit
High-protein
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).