Ingredients
1 large egg1/2 cup 2% milk2 tablespoons dried minced onion4 tablespoons chili powder, divided1 teaspoon salt1 teaspoon pepper1-1/2 cups crushed Ritz crackers (about 1 sleeve)2 pounds ground beef1 pound bulk pork sausage2 cups shredded Velveeta3 cans (10-3/4 ounces each) condensed tomato soup, undiluted2-1/2 cups water1/2 cup packed brown sugar
Preparation
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.
Shape mixture into 1-in. balls. Place meatballs on greased racks in 15x10x1-in. baking pans. Bake until browned, 15-18 minutes.
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 until meatballs are cooked through, 4-5 hours.
