Preheat oven to 350°F. Grease a 13 x 9-inch baking dish.

In a bowl, lightly beat the 2 eggs. Stir in 3/4 cup crushed saltine crackers, the minced garlic (6–8 cloves), 1 teaspoon salt and 1/2 teaspoon pepper.

Add the 1 pound ground beef to the egg mixture and mix until combined. Shape the mixture into 1-inch meatballs.

In a covered skillet over medium-low heat, cook the meatballs in a small amount of water if needed, turning occasionally, until browned on all sides (they will finish cooking in the oven). Drain any excess liquid.

In a large bowl, combine the undiluted 10.75-ounce can condensed cream of chicken soup, 1 cup sour cream, 1 cup shredded cheddar cheese, the chopped large onion, and the remaining 1 teaspoon salt and 1 teaspoon pepper. Stir until blended.

Pat the entire 30-ounce package of frozen shredded hash browns dry with paper towels to remove excess moisture. Stir the dried hash browns into the soup mixture until evenly coated.

Transfer the hash brown and soup mixture to the prepared baking dish and spread evenly. Arrange the browned meatballs on top, pressing them lightly into the mixture.

Cover the dish and bake at 350°F for 45 minutes. Uncover and bake 15 minutes more, or until the meat is no longer pink and the potatoes are tender.