Pearson Meatballs

• 2 lbs ground chuck
• 5 slices bread
• 1 can Carnation Evaporated Milk
• 2 cans condensed French onion soup
• 2 cans condensed chicken gumbo soup

1. Tear bread into small pieces.
2. Add milk and mix WELL.
3. Let stand for 5 minutes.
4. Add meat and knead well.
5. (mixture will be quite soft).
6. Shape into meatballs and place into a large casserole.
7. Blend soups together and pour over meatballs.
8. Cover and refrigerate overnight.
9. Bake covered casserole at 350 degrees for 2 hours.
10. You may thicken the sauce to serve as a gravy.

ground chuck, bread, carnation, condensed french onion, condensed chicken

Taken from www.food.com/recipe/pearson-meatballs-50834 (may not work)