Meatball Hash Brown Bake

In a bowl, lightly beat eggs. Stir in cracker crumbs, garlic, 1 tsp. 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 x 9 x 2 inch baking dish. Arrange meatballs over top, pressing lightly into mixture. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until meat is no longer pink and potatoes are tender.