5 lbs. chopped beef
12 slices white bread
Sm. amount of milk
3 c. bread crumbs
4 eggs
Salt and pepper
4 cans cream of mushroom soup
2 tbsp. Worcestershire sauce
2 onions, finely chopped
16 oz. sour cream
Cooking sherry
Gravy Master

Cut the crusts off 12 slices of bread. Soak the bread in some milk. After it has been soaked, remove all excess milk. In a very large bowl, mix the chopped meat, 12 drained bread slices, 3 cups of seasoned bread crumbs, 4 eggs, salt, pepper, 1 can cream of mushroom soup, Worcestershire sauce, and onion. (If the mixture is too loose, add more bread crumbs. If it is not loose enough, add some milk and/or another egg). Form into small meatballs and fry in a small amount of salad oil until brown. (You may bake in the oven at 350 degrees for about 15 minutes instead.)

In a large pan, mix the remainder of cream of mushroom soup, 1/2 cup of milk, 16 ounces of sour cream, 2 tablespoons of cooking sherry, and 1 tablespoon of Gravy Master. Place meatballs in the sauce and heat slowly for about 15 minutes.