Nippy Meatballs In Mushroom Sauce

Course : Crockpot
Serves: 15
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1 medium Onion -- finely chopped
2 tablespoons oil
2 pounds lean ground beef
1 pound lean ground pork
4 large eggs
1 cup seasoned bread crumbs
12 ounces bottle beer
1 tablespoon dill
1 teaspoon salt
1 teaspoon freshly ground pepper
4 ounces mushroom stems and pieces -- drained
6 ounces can cream of mushroom soup
2 tablespoons lemon juice
1 bunch chopped parsley

Preparation / Directions:

Lightly brown onion in oil. Mix meats with onion, eggs, bread crumbs, beer, dill, salt and pepper. Shape into walnut sized meatballs. Brown in ungreased skillet. Blend mushrooms with undiluted soup and lemon juice. Layer meatballs in crock, moistening thoroughly with sauce and cover. Cook 4 hours on LOW. Skim off fat. Adjust seasonings. Remove to warmed serving bowl and sprinkle with parsley. Makes 9 1/2 dozen meatballs; allow 6-8 per serving. Can be frozen successfully.

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