5 lb. hamburger
1 sm. bottle catsup
1 sm. can tomato sauce
1/4 c. Worcestershire sauce
1/4 c. vinegar
1/4 c. lemon juice
1 tbsp. liquid smoke

Form small balls with the hamburger and fry slowly; then drain. Combine all ingredients in a saucepan and bring to almost boiling. Pour over the meatballs and simmer for 3-4 hours. Let stand refrigerated for 24 hours. Heat when ready to serve. These can also be frozen.