Meatballs, but not THE Meatballs

This meatball recipe is from My Grandma Agar.  (Mother's meatball recipe was not written down, so Jan and I are attempted to reconstruct it--we will get it to you when we do.)

Meatballs

Corabell EARP Agar

1 1/2 pounds hamburger
1/2 pound ground pork
1 egg
salt & a little pepper
1/2 Cup milk
1 Cup cracker crumbs
tomato sauce

fry onions in skillet, add 2 cups tomatoes, 2 Tablespoons vinegar, 3 Tablespoons sugar, 1 Tablespoon flour, a little shake of cloves.

[That's the recipe as it appears on the cards.  I assume the top part is for the actual meatballs and the bottom part is the sauce.]

Cooking Large

This was often made be the Church ladies for banquets or for funerals.  We certainly didn't get them at home very often.  I'm guessing they freeze well, though.  Mrs Bennett was one of Mother's friends from church and was active in the Women's Society, which is where this recipe comes in.  She was a teacher in the Newton School system for years.  Her younger son Jim was in my class at school.

Ham Balls for 50

Vina Bennett

2 1/2 pounds ground ham
2 pounds ground pork
1 pound ground beef
3 eggs
3 Cups crushed graham crackers
2 Cups of milk

Combine all ingredients, mis well ad form into small balls.  Place in shallow dish (baking pan) and

Sauce
2 cans tomato soup
2 1/2 Cups brown sugar
3/4 Cups vinegar

Mix together and pour over ham balls.  Bake uncovered at 350 for 1 hour.  [There is no oven temperature given, but I'm guessing it's 350]