1 egg
1/2 c. milk
1 1/2 c. seasoned croutons
1 1/2 lb. lean ground beef
2/3 c. applesauce
3 tbsp. onion
1 tsp. salt, optional
1/4 tsp. sage
1/8 tsp. pepper
2 cans cream of mushroom soup
1 c. water

Beat egg and milk. Add croutons. Let stand 10 minutes. Beat until light and fluffy. Add remaining ingredients, except soup and water. Mix thoroughly.

Place in shallow pan, and cover with soup mixture. (I use 2, 9x13 inch pans, 1 can soup and 1/2 cup water per pan). Bake at 350 degrees for one hour. Makes 24 meatballs.