Cheesy Meatballs


Cheesy Meatballs

Cheesy Meatballs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Can meatballs be lucky?  My guys think so, and they want them for game time.  This beef, sausage and cheese recipe has a bin fan following.

             Jill Hill                                                                                                  Dixon, Illinois


Cheesy Meatballs Recipe


Cheesy Meatballs

1 egg

½ cup 2% milk

2 Tbsp. dried minced onions

4 Tbsp. chili powder, divided

1 tsp. salt

1 tsp. pepper

1 ½ cup crushed Ritz crushed (about 1 sleeve)

2 lbs. ground beef

1 lb. bulk pork sausage

2 cups shredded process cheese (Velveeta)

1 can (26 oz.) condensed tomato soup, undiluted

2 ½ cups water

1 cup packed brown sugar


Preheat oven to 400 F.  In a large bowl, whisk egg, milk, minced onion, 2 tablespoon chili powder, salt and pepper; stir in crushed crackers.  Add beef, sausage and cheese; mix lightly but thoroughly.

Shape mixture into 1 inch balls.  Place meatballs on greased racks in a 15 x 10 x 1 inch baking pans.  Bake 15-18 minutes or until browned.

Meanwhile, in a 5 or 6 quart 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.         9 dozen


(Recipe for Cheesy Meatballs was in, 2015)


Meatball Stew

Meatball Stew

Meatball Stew


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Many years ago, the Farm Journal published a recipe that became the “jumping-off point” for my version.  It’s as colorful as it is delicious.  I often serve it over wide egg noodles or atop steamed rice – but it’s also good just as it is.

           Savilla Zook                                                                       Seabrook, Maryland


Meatball Stew Recipe

Meatball Stew

1 egg, lightly beaten

1 cup soft bread crumbs

¼ cup finely chopped onion

1 tsp. salt

½ tsp. dried marjoram

¼ tsp. dried thyme

1 ½ lbs. lean ground beef (90 % lean)

2 Tbsp. canola oil

2 cans (10 ¾ oz. each) condensed tomato soup, undiluted

2 cans (10 ¾ oz. each) condensed beef broth, undiluted

4 medium potatoes, peeled and diced

4 medium carrots, diced

1 jar (16 oz.) whole onions, drained

¼ cup minced fresh parsley


In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme.  Crumble beef over the top and mix well.  Shape into 24 meatballs.  Heat oil in Dutch oven.  Brown meatballs in batches; drain.

Add the soup, broth, potatoes, carrots and whole onions.  Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink.  Garnish with parsley.          8-10 servings


(Recipe for Meatball Stew was on, 2014)