1 lb. ground beef
1/4 c. fine dry bread crumbs
1 egg, slightly beaten
1/4 c. finely chopped onion
2 tsp. prepared horseradish
1 tbsp. prepared mustard
1 tbsp. Worcestershire sauce
2 tbsp. shortening
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. water

Mix thoroughly all ingredients except shortening, soup, and water. Shape firmly into approximately 16 meatballs. In skillet, brown meatballs in shortening; pour off fat. Stir in soup and water. Cover; cook over low heat 20 minutes or until done. Stir occasionally. Makes 3 1/2 cups.