6 lb. ground meat
1 c. bread crumbs (Italian)
3 eggs
1/2 c. parsley
1/2 c. green onion
2 medium onions, chopped
1/2 c. chopped celery
2/3 c. milk
garlic salt to taste
salt and pepper to taste

Mix all ingredients and shape into 1/2 to 1-inch balls. Brown evenly and drain.

Sauce:

2 large bottles Open Pit barbecue sauce (hickory flavor)
2 cans cream of mushroom soup
Tabasco sauce to taste

Combine and pour over cooked meatballs.