3 eggs, beaten
2/3 c. milk
2 tbsp. instant minced onions
3 c. soft bread crumbs
1 1/2 tsp. salt
1/4 tsp. pepper
3 lbs. ground beef (or half sausage)
2 (31 oz.) cans pork and beans in tomato sauce (or half baked beans)
1 (18 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1/4 c. packed brown sugar
1/4 c. light molasses
2 tbsp. prepared mustard
8 hot dogs, cut diagonally into thirds or fourths

In large bowl, combine eggs, milk and instant onions. Let stand 5 minutes. Stir in bread crumbs, 1 1/2 tsp. salt and 1/4 tsp. pepper. Add ground beef and mix well. With wet hands, shape into 50 to 100 meatballs, depending on size desired. Place on baking pan or pans and bake uncovered at 375 degrees for 20 minutes. Drain fat. While meatballs are baking, combine beans, tomatoes, tomato sauce, brown sugar, molasses and mustard. Heat until boiling. Cut frankfurters crosswise into pieces. Put meatballs and frankfurters into 1 or 2 casseroles. Pour beans over all. Stir to combine. Bake uncovered at 375 degrees for 1 1/2 hours, stirring occasionally. Serves 20. Hint: much easier to make meatballs the night before.