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Homemade Meatball Hash Brown Bake photo

Meatball Hash Brown Bake

This Meatball Hash Brown Bake is a comforting, hearty casserole that combines savory meatballs and crispy hash browns for a delicious meal!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 2 eggs eggs
  • 3/4 cup crushed saltine crackers (about 20 crackers)
  • 6-8 cloves garlic (minced)
  • 2 teaspoons salt (divided)
  • 1 1/2 teaspoons pepper (divided)
  • 1 pound ground beef
For the Casserole:
  • 10.75 oz condensed cream of chicken soup (undiluted)
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 large onion (chopped)
  • 30 oz frozen shredded hash brown potatoes (divided)

Equipment

  • Large mixing bowl
  • 9x13 inch Baking Dish
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Garlic press
  • Aluminum Foil

Method
 

Method:
  1. Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking dish with a little oil or non-stick spray to prevent sticking.
  2. In a large mixing bowl, combine the ground beef, 2 eggs, crushed saltine crackers, 4-6 minced garlic cloves, 1 teaspoon salt, and 1 teaspoon pepper. Mix until just combined, being careful not to overwork the meat. Shape the mixture into small meatballs, about 1 inch in diameter.
  3. In a large skillet over medium heat, add a drizzle of oil. Once hot, add the meatballs in batches, cooking until browned on all sides, about 5-7 minutes. They do not need to be cooked through at this stage, as they will finish cooking in the oven. Remove the meatballs from the skillet and set aside.
  4. In the same skillet, add the chopped onion and remaining minced garlic. Sauté until the onions are translucent, about 3-4 minutes. In a separate bowl, mix the condensed cream of chicken soup, sour cream, and 1 cup of shredded cheddar cheese. Stir in the sautéed onions and garlic, along with 1 teaspoon salt and 1/2 teaspoon pepper.
  5. Spread half of the frozen shredded hash browns evenly in the bottom of your greased baking dish. Place the cooked meatballs on top of the hash browns, then pour the creamy mixture over everything, spreading it out evenly. Top with the remaining hash browns and sprinkle with additional cheddar cheese if desired.
  6. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the casserole is bubbly.
  7. Once out of the oven, let the Meatball Hash Brown Bake cool for about 5 minutes before serving. This dish pairs perfectly with a simple green salad or steamed vegetables for a complete meal.

Notes

  • For extra flavor, consider adding some Italian herbs or red pepper flakes to the meatball mixture.
  • This dish is very versatile; you can add additional vegetables like bell peppers or spinach for extra nutrition.
  • If you prefer a spicier kick, add diced jalapeños or a dash of hot sauce to the creamy mixture.
  • Feel free to prep this dish ahead of time and store it in the fridge before baking.