Ingredients :

1 beaten egg
1 10 1/2-ounce can condense French Onion Soup
2 cups herb-seasoned stuffing mix
1/2 teaspoon seasoned salt
2 pounds ground beef
1 cup salsa-style catsup or regular catsup
1 8-ounce can tomato sauce
1 cup water
1/3 cup packed brown sugar
1/4 cup Worcestershire sauce
1/4 cup vinegar
2 tablespoons quick-cooking tapioca

Cooking Procedures :

In a large bowl, combine egg, soup, stuffing mix, and salt. Add ground beef; mix well. Shape into 1-inch meatballs. Place meatballs in a 15x10x1-inch baking pan.

Bake in a 350°F oven for 15 to 18 minutes or till done. Drain meatballs and transfer to a 3 1/2, 4, or 5-quart crockery cooker.

In a bowl, combine catsup, tomato sauce, water, brown sugar, Worcestershire Sauce, vinegar, and topioca. Pour over meatballs; stir gently to coat.

Cover; cook on high-heat setting for 2 to 3 hours. Serve immediately or keep warm on low-heat setting up to 2 hours. Serve with toothpicks. Makes about 50 meatballs.