- 1- 16 oz. Jack Miller’s Bar-B-Que Sauce
- 1 or 2 cans cream of mushroom soup
- 5 lbs. precooked miniature meatballs
- Jack Miller’s Cajun Bar-B-Que Seasoning
Mix barbecue sauce and creme of mushroom soup (do not dilute soup). Season meatballs well then pour barbecue sauce and cream of mushroom soup mixture over meat. Heat in chaffing dish and serve hot. You can use party sausages in place of meatballs if you like.