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Servings 15 dozen


  • 2 1/2 lbs ground chuck
  • 2 1/2 lbs ground pork (unseasoned)
  • 4 eggs (beaten)
  • 10 slices white bread (torn into pieces and soaked in whole milk...the secret ingredient)
  • 1 onion (chopped)
  • 2 tbsp parsley
  • 1/2 tsp pepper
  • 2 tbsp salt
  • 1 tsp oregano

Sauce Ingredients

  • 2 cans Campbell's cream of mushroom soup
  • 1 soup can water
  • 48 ounces Ragu sauce (with mushrooms)


  1. Mix the meatball ingredients above together in a large bowl

  2. Roll into small meatballs. Place close together on ungreased cookie sheets. Bake at 375 degrees for about 20-25 minutes.
  3. Take out of the oven after 10 minutes and flip with a spatula or tongs so the bottoms don’t overcook. I also swap the top and bottom oven rack at this time to make sure they cook evenly. 
  4. The meatballs are done when they are slightly brown outside and no longer pink inside.  Remove from the oven.

  5. Then mix together the sauce ingredients, add meatballs, and simmer in crockpot.