2 lbs. hamburger
1 lg. jar spaghetti sauce with mushrooms
2/3 c. Pepperidge Farm dressing mix
1 egg
2 tbsp. Worcestershire sauce
2 tbsp. salt
1/2 tsp. pepper
1/2 c. milk
3 tbsp. oil (to brown)
Beef bouillon cube
2 tbsp. instant minced onion

Blend together beef and dressing. Mix in eggs, Worcestershire sauce, salt pepper, milk and onion. Shape into balls. Brown in hot oil, pour off grease.

While meatballs are browning, heat sauce in crock pot with bouillon. When meatballs are done, drain grease. Put in crock pot and simmer. Put in refrigerator. Remove, reheat. Keep on low, stirring occasionally to distribute heat.