Meatball Hash Brown Bake

In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Crumble beef over mixture; mix well. Shape into 1-inch balls.

In a covered skillet over low heat, cook meatballs in a small amount of water until browned. Drain.

In a bowl, combine the soup, sour cream, cheese, onion and remaining salt and pepper. With paper towels, pat hash browns dry. Stir into the soup mixture.

Transfer to a greased 13-inch x 9-inch x 2-inch baking dish. Arrange meatballs over top, pressing lightly into mixture. Cover and bake at 350 degrees F for 45 minutes.

Uncover and bake 15 minutes longer or until meat is no longer pink and potatoes are tender.