1 pound ground pork (I have always made it with ground beef)
1/4 cup soda cracker crumbs (about 10 crackers)
1 small onion
1 can cream of mushroom soup
1 cup milk
1/2 package dry onion soup
Mix the first four ingredients and shape into balls. Mix together gravy ingredients. Place meatballs into 2 quart casserole dish (or a 9X13 pan). Pour gravy mixture over the top. Cover. Bake at 350 degrees for 1 hour and 15 minutes. May be uncovered for the last 15 minutes to brown a little more.
I usually serve this with rice but pasta is good too. I actually think the leftovers taste better than when it first comes out of the oven.
*Recipe from the Butler County Sesquicentennial Cookbook