1 lb. ground beef
1/2 c. fine dry bread crumbs
1/3 c. milk
1 beaten egg
1/4 c. finely chopped onion
1 tsp. salt
1/4 tsp. dry mustard
1/2 tsp. sage
2 tbsp. butter
1 can creamed mushroom soup
2 pkg. frozen mixed vegetables

In bowl combine beef, bread crumbs, milk, egg, onion, salt and mustard. Shape into 2 dozen, 1 1/2 inch balls.

In large skillet brown meatballs on all sides. Meanwhile, combine soup, cheese and sage; cook vegetables according to directions. Arrange meatballs around edge of 1 1/2 quart greased casserole. Spoon soup mix into center. Place drained cooked vegetables on top. Cover with foil. Bake at 350 degrees for 30 minutes. Serves 6.