1 can tomato soup
1 pkg. onion soup
1 c. water
2 tbsp. cornstarch
2 lg. cloves garlic, minced
1/4 c. vinegar
3 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1/8 tsp. hot pepper sauce
1 lb. ground chuck
1/2 lb. bulk sausage
1/2 c. soft bread crumbs
1 egg, slightly beaten

In bowl combine first 9 ingredients. In another bowl mix thoroughly meats, crumbs, and egg. Shape into 24 meatballs. In skillet brown meatballs; pour off fat. Add sauce mixture. Cover; cook over low heat 20 minutes or until done. Stir often. Serve with rice. Makes 6 servings.