• Tweet

CHEESY MEATBALLS ala SLOW COOKER

1 LARGE egg
1/2 cup WHOLE milk
2 tablespoons minced dried onion
4 tablespoons chili powder, divided 2 + 2
FRESH ground sea salt and black pepper, to taste
1 sleeve Ritz crackers, crushed FINE
2 pounds ground beef
1 pound ground pork sausage
2 cups shredded Velveeta
2 cans Progresso Tomato Basil soup
2 cups homemade chicken bone broth
1/2 cup packed brown sugar

• Preheat oven to 400°.
• In a large bowl whisk together the egg, milk, minced onion, 2 tablespoons chili powder, FRESH ground sea salt and black pepper until well blended.
• Stir in crackers until evenly mixed.
• Add beef, sausage and cheese, mixing gently, but thoroughly.
• Shape mixture into 1 inch balls and place on greased baking sheet.
• Bake 15-18 minutes until browned.

• Combine soup, broth, brown sugar and remaining chili powder in a slow cooker until well blended.
• Gently fold in meatballs.
• Cook 2-3 hours covered on low until meatballs are cooked through and coated well in cheese sauce.
• Serve with pasta of choice.