Nacho Meatballs

• 2 eggs
• 1/2 cup ketchup
• 1 large onion, chopped
• 2/3 cup crushed saltines
• 1/2 cup mashed potato flakes
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 pounds lean ground beef
• 1 can (11 ounces) condensed nacho cheese soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1-1/3 cups water
• 1 can (2.8 ounces) french-fried onions

1. In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan.
2. Bake, uncovered, at 350u0b0 for 1 hour, turning once; drain. Combine soups and water; pour over meatballs. Sprinkle with onions. Bake 30 minutes longer or until meat is no longer pink.

eggs, ketchup, onion, saltines, garlic, pepper, lean ground beef, cheese soup, condensed cream, water, onions

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