Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion -- finely chopped
   2      tablespoons   oil
   2      pounds        lean ground beef
   1      pound         lean ground pork
   4                    eggs
   1      cup           seasoned bread crumbs
   1                    12 oz. bottle beer
   1      tablespoon    dill
   1      teaspoon      salt
   1      teaspoon      freshly ground pepper
   1                    4 oz. can mushroom stems and pieces -- drained
   6      ounces        can cream of mushroom soup
   2      tablespoons   lemon juice
                        chopped parsley

Preparation:

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.