Meatballs W/ Sauce N Chili Cheese Biscuits

For The Meatballs:

• 1 lb ground beef
• 1/4 lb ground pork sausage
• 1/2 cup crushed Ritz crackers
• 1/3 cup evaporated milk
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp chili powder
• 1/4 tsp black pepper

For The Sauce:

• 1 (10.5 oz) can cream of mushroom soup
• 1 (10.5 oz) can cream of celery soup
• 1 cup evaporated milk
• 1/2 cup water

For The Chili Cheese Biscuits:

• 1 1/3 cups flour
• 3 tsp baking powder
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/3 cup shortening
• 1 egg
• 1/3 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1 tbsp dried parsley

For The Meatballs:
Combine crackers, milk, onion powder, garlic powder, chili powder and black pepper in a large mixing bowl. Stir to mix ingredients.

Crumble in ground beef and ground pork sausage. Mix well with hands and form into 2-inch meatballs.

Brown evenly in a large skillet over medium heat, 10 - 15 minutes. Completely drain grease.

Place meatballs in a 10×8-inch baking dish.

For The Sauce:
Combine all sauce ingredients in a saucepan and cook over medium heat for 10 minutes, stirring to blend.

Pour sauce over meatballs in the baking dish.

For The Chili Cheese Biscuits:
Sift flour, baking powder, chili powder and salt into a large mixing bowl. Cut in shortening.

Combine egg and milk; add to dry ingredients, stirring only until dough is moistened.

Place on a floured work area, knead about 10 strokes, and roll out to a 12-inch square.

Sprinkle cheddar cheese and parsley on top, and roll up in a jelly-roll fashion. Cut into 12 slices. Arrange on top of meatballs and sauce.

And Finally:
Bake at 400 degrees F (204 C) in a pre-heated oven for 20 - 25 minutes, until biscuits are done.

Lots Of Steps
But Well Worth The Effort
Will Dugan