2 1/2 lb. ground ham
2 lb. lean pork
1 lb. ground beef

Mix well; add 3 eggs and 3 cups cracker crumbs, and 2 cups milk. Then make into balls, using 1/3 cup for each. Place in 9 x 13 pan in layers. Bake 45-60 minutes; drain off grease.

SAUCE:

2 cans tomato soup
3/4 c. vinegar
2 c. brown sugar
2 tsp. dry mustard

Mix well and pour over meatballs after they have cooked and drained. Bake 1 hour. You may make small meatballs. Makes 40 large balls.