1 lb. hamburger
1 1/2 tsp. salt
1/4 tsp. pepper
1 egg
1/2 lb. pork sausage
1 1/4 c. evaporated milk
1 tsp. Worcestershire sauce
2 tbsp. oatmeal
1/2 tsp. sage
3 c. croutettes
1 1/2 c. hot water
1 1/2 tsp. beef bouillon
1/4 c. onion, chopped
1/4 c. butter
1 can cream of mushroom soup
3/4 c. evaporated milk

Mix meats, salt, pepper, egg, 1/2 cup of the milk, Worcestershire sauce, oatmeal, sage. Shape into 6 balls; make a well in the center and an inch rim around all. Put in a 9 x 13 inch pan. Make dressing by melting butter with the onion. Add croutettes, water and beef bouillon to the butter mixture; mix well. Place dressing in cavity of meat balls. Mix soup with 3/4 cup evaporated milk. Spoon over the filled meatballs. Bake at 350 degrees for 1 hour.