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| 3 | Medium | Onion | Small White, they chop finer |
| 1/4 | teaspoon | Garlic Salt | For sauteing onions |
| 1 | TABLEspoon | Butter | For sauteing onions |
| 3 | Pound | Ground Beef | |
| 3/4 | teaspoon | Chili Powder | |
| 3/4 | teaspoon | Fresh ground black pepper | |
| 1/2 | TABLEspoon | Garlic Salt | |
| 1/2 | Cup | Heinz 57 Sauce | |
| 1/2 | Cup | A1 Sauce | |
| 1/4 | Cup | Worcestershire Sauce | |
| 4 | teaspoon | Jalapeno Vinegar | |
| 2 | can | Mushroom Gravy | |
| 2 | can | Brown Gravy | |
| 1 | can small | Sliced Mushrooms |
| Skin and finely chop onions, saute in butter and garlic salt. Large chunks of onions should be saved to put into the gravy (and put the optional mushrooms in the gravy at the same time, this happens later). Spread meat into a 6 quart pan on counter. Into a 3 quart mixing bowl add sauces, powders, jalapeno juice (you can get the juice from a jar of pickled jalapenos), and sauteed onions, then mix. Open gravy before getting hands meatbally. Pour mixture on to meat, thoroughly mix everything together, move to mixing bowl. Pour gravy (onions and mushrooms) into 6 quart pan that you mixed in, and put on stove (low to med/low). Roll meatballs onto dinner-size plate, when plate is full put meatballs in heated fry pan (medium to med/high), cook meatballs, (if meatballs not cooked enough they will turn mushy and fall apart in the gravy), while cooking roll more meatballs onto plate, when meatballs in pan are cooked move into gravy, repeat untill no meat left to cook. Leave meatballs in gravy on LOW ("DO NOT BOIL") until ready to server or at least 1/2 hour. |