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In case you have missed me mentioning it before, I love the combination of bacon and cheese. And ranch and bacon. And ranch and cheese. I decided to combine them all to make a bacon ranch meatball. It seemed to me that a bacon ranch meatball needed a cheese sauce (my oldest son’s favorite), so I made that. The cheese sauce is also great on mashed potatoes so I served everything over those, making it a gluten-free meal. Here’s how I made them.
Gluten-free Bacon Ranch Meatballs With Cheese Sauce
- 2 lb ground beef
- 2x 1 oz packets Hidden Valley Ranch dressing & seasoning mix
- 1/2 – 1 cup crumbled bacon (depends on how much you like bacon)
- 1/2 cup potato flakes
- 1 egg
- 16 oz Velveeta cheese
- 4 oz cream cheese
- 3/4 cup milk
- 6 cups cooked mashed potatoes
Place the ground beef, ranch seasoning, shredded bacon, potato flakes and egg in a bowl and mix well.
Place the meatballs in the Ninja.
Set the Ninja to oven 350 and cook to brown for 15 minutes.
If you are making mashed potatoes from a box or frozen bag, make them now.
Remove meatballs and set aside. Leave any juices.
Place the Velveeta, cream cheese and and milk into the Ninja.
Switch Ninja to stovetop medium and cook for 10 minutes, until a sauce is forming.
Put the meatballs back into the Ninja in the sauce.
Switch Ninja to slowcook high and cook for 25 minutes.
Serve immediately over mashed potatoes.