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From one of the best cooks I know...Connie Jones

Italian Meatball and Potato Bake

1 (24 oz) pkg. shredded hash browns
8 oz. finely shredded cheddar cheese ( I use shredded velveeta)
1 cup sour cream with chives and onions
1/2 tsp. dried Italian seasoning
1/2 tsp. peppered seasoned salt
1 (10 3/4 oz) can cream of celery soup
12 frozen cooked Italian meatballs, thawed

Heat oven to 350 degrees. Spray a 9 x 13 with pam. In medium bowl combine potatoes, 1 1/2 c. cheese, sour cream, Itatian seasoning, peppered salt, and soup; mix well. Spread into pan. Cover with foil. Bake for 30 minutes. Remove from oven, uncover and arrange meatballs in rows over potatoes, pressing in slightly. Sprinkle with remaining cheese. Return to oven and bake uncovered for 20 to 25 minutes or until golden brown.

Italian Meatballs
1 egg
1/2 cup finely chopped onion
1/4 cup Italian bread crumbs
1/4 cup ketchup
1/4 tsp. pepper
1 pound ground beef
1/2 pound Italian sausage
Heat oven to 425 degrees. Line 15 x 10 x 1 inch pan with foil; spray with pam. In large bowl beat egg, stir in remaining ingredients. In pan shape beef mixture into a 8 inch square. Cut into 36 squares; do not separate. Bake for 20 to 25 minutes until meatballs are thoroughly cooked. With sharp knife, cup meatballs apart. Freeze any leftovers for later use.

* I tried these this fall and worked great in other recipes. And my guys loved them.