Cheesy Meatballs

• 1 large egg
• 1/2 cup 2% milk
• 2 tablespoons dried minced onion
• 4 tablespoons chili powder, divided
• 1 teaspoon salt
• 1 teaspoon pepper
• 1-1/2 cups crushed Ritz crackers (about 1 sleeve)
• 2 pounds ground beef
• 1 pound bulk pork sausage
• 2 cups shredded process cheese (Velveeta)
• 1 can (26 ounces) condensed tomato soup, undiluted
• 2-1/2 cups water
• 1 cup packed brown sugar

1. Preheat oven to 400°. In a large bowl, whisk egg, milk, minced onion, 2 tablespoons chili powder, salt and pepper; stir in crushed crackers. Add beef, sausage and cheese; mix lightly but thoroughly.
2. Shape mixture into 1-in. balls. Place meatballs on greased racks in 15x10x1-in. baking pans. Bake 15-18 minutes or until browned.
3. Meanwhile, in a 5- or 6-qt. 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.

egg, milk, onion, chili powder, salt, pepper, crackers, ground beef, pork sausage, process cheese, tomato soup, water, brown sugar

Taken from www.tasteofhome.com/recipes/cheesy-meatballs/ (may not work)