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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