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1
Preheat the oven to 350F.
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2
Lightly coat a 9 x 13-inch casserole dish with cooking spray.
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3
Combine the ground beef, cracker crumbs, onion, bell peppers, salt, pepper, and egg in a large mixing bowl.
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4
In a separate bowl, combine the soup and milk.
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5
Add half of the soup mixture to the meat mixture and mix well.
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6
Heat the oil in a large saute pan set over medium-high heat.
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7
Form the meat mixture into balls.
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8
Toss each meatball in the flour and shake off any excess.
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9
Working in batches, cook the meatballs in the hot oil, turning to brown all sides, about 10 minutes.
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10
Dont overcrowd the pan.
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11
Transfer the meatballs to the prepared casserole dish.
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12
Combine the chili sauce and the remaining soup mixture; pour over the meatballs.
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13
Bake for 30 minutes or until the liquid is bubbling and light brown on top.
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14
The meatballs for this casserole freeze well.
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15
Prepare them ahead of time by rolling them out and putting them in the bottom of a casserole dish.
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16
Use wax paper to separate layers, if needed.
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When youre ready to make the casserole, thaw the meatballs and follow the recipe starting with heating the oil.
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18
Its a Pollock family tradition to eat lunch together on Sunday afternoons, and Sandys mom always puts together an amazing spread for everyone.
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19
Front and center at many of these Sunday meals is this meatball casserole.
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20
Enjoy!
