2 1/2 lbs. ground ham
2 lbs. ground fresh pork
1 lb. ground beef
3 eggs, beaten
3 c. graham cracker crumbs
2 c. milk

Combine ingredients in order given. Form into balls using #30 ice cream scoop, should yield about 75 balls.

SAUCE FOR BALLS:

2 (10 1/4 oz.) can tomato soup
3/4 c. vinegar
2 c. brown sugar
2 tbsp. dry mustard

mix in order given, heat through and pour hot sauce over meatballs in large flat pan. Bake 1 hour in 350 degree oven. Watch closely.

Serves 25.

HINTS: For hors d'oeuvres make balls half size. Make ahead for freezing by cooling sauce before pouring over balls in pans. Freeze, thaw in pan before baking as usual.