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.

No nutritional information available. ~- ~- To Successfully Lower Fat!!!

1. Omit oil. Mix finely chopped onion with ground sirloin, and ground pork tenderloin or ground turkey breast meat for leanest ground meat. Replace eggs with 2 cartons of egg substitutes. Replace beer with defat- ted beef broth or non-fat milk.

2. Shape into walnut sized meatballs and place on baking sheets that have been sprayed with nonstick cooking spray. Bake at 350 degrees F. for 30 minutes. If fat appears to be present, drain on paper towels.

3. Blend mushrooms with Low-Fat, Low-Sodium Mushroom Soup and lemon juice. Layer in crockpot as in original recipe and continue cooking.

Family and Entertainment by Sylvia Vaughn Thompson Copyright 1977