1 lb. ground beef, lean
1 lb. ground pork (Bob Evans, plain)
4 c. Pepperidge Farms Stuffing (soak in 1 1/2 c. milk
1 pkg. dry onion soup mix
3 eggs, beaten
Pepper

Mix and form into small balls. Brown in the oven or on top of the stove. Remove meatballs to plate. Add 1 can each of cream of mushroom soup and cream of celery soup to drippings. Add enough milk and flour to make gravy. Pour gravy over meatballs. Makes 80 to 100 meatballs.

Variation: Omit gravy and use meatballs as an appetizer or serve with spaghetti sauce.