1 beaten egg
1 10 1/2 ounce can condensed French onion soup
2 cups herb-seasoned stuffing mix
2 pounds ground beef
1 15 ounce can tomato sauce
1/3 cup brown sugar, packed
2 tablespoons Worcestershire sauce
2 tablespoons vinegar

In a large bowl combine egg, condensed soup, and stuffing mix. Add ground beef; mix well. Shape into fifty 1 to 1 1/4 inch meatballs. Place meatballs in a 15x10x1 inch baking pan.

Bake in a 350°F oven for 15-18 minutes or until no longer pink.

Drain fat off meatballs and transfer meatballs to a slow cooker.

In a bowl, combine the remaining ingredients. Pour over meatballs; stir gently to coat.

Cover; cook on high heat setting for 2 hours.

Submitted by: Dawn