CHEESY MEATBALLS

1 egg

1/2 cup milk

2 tbsp dried minced onion

4 tbsp chili powder, divided

1 tsp salt

1 tsp black pepper

1 1/2 cups crushed Ritz crackers (around 1 sleeve)

2 lbs ground beef

1 lb bulk sausage

2 cups shredded process cheese (Velveeta)

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

2 1/2 cups water

1 cup packed brown sugar

Preheat oven to 400-degrees. In a large bowl, whisk egg, milk, onion, 2 tbsp chili powder, salt and pepper. When combined, stir in crushed Ritz crackers. Add the meats and cheese, mix lightly but thoroughly.

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

Meanwhile, in a 5 to 6-quart slow cooker, combine the soup, water, brown sugar and the remaining 2 tbsp of chili powder. Gently stir in the meatballs. Cook, covered, on low 4 to 5 hours or until the meatballs are cooked through.

Yield: 12-16 servings

file photo for reference