MEATBALLS AND MUSHROOMS

1 medium onion, finely chopped

1 tbsp vegetable oil

2 lbs lean ground beef

1 lb lean ground pork

4 eggs

1 tbsp fresh dill, chopped

1 tsp salt

1 tsp pepper

4-oz mushrooms, cut up

1 cab cream of mushroom soup

1 cup seasoned breadcrumbs

2 tbsp lemon juice 

12-oz beer

Chopped parsley

Brown the onion in the oil. Mix the ground beef and ground pork, onion. eggs, dill, salt, pepper and beer. Shape the mixture into bite-size meatballs. Brown meatballs in an ungreased skillet.

Blend mushrooms with the soup and lemon juice. Layer the meatballs in the slow cooker, moistening each layer with the soup and lemon mixture. Place lid on cooker and cook on low for 4 hours. Before serving, skim any fat off the top and sprinkle with the chopped parsley.

Yield: Approximately 9 to 10 dozen meatballs. Serve alone as appetizer. 

May be served as a main dish by serving over hot noodles or rice. If serving as a main dish, add another can of soup. The mushroom soup with roasted garlic works good as the second soup.

Betty Crocker file photo for reference only - not this exact recipe