2/3 c. evaporated milk
1 1/2 lbs. ground beef
1/2 c. bread crumbs
2 tbsp. onion, chopped
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. allspice
1 (4 oz.) can mushrooms, drained, save liquid
2 tbsp. flour
1 can evaporated milk
1 can cream of mushroom soup

Combine first 7 ingredients. Roll into balls. Roll in flour and brown in melted butter, in frying pan. When brown, add small amount of water to steam for 10 minutes. Take meatballs out of frying pan and put in slow cooker. Add flour to drippings in pan, add evaporated milk. Measure liquid from mushrooms, add water to equal one cup. Add to drippings and milk. Stir until slightly thickened. Add mushrooms and cream of mushroom soup. Mix well, then add to meatballs in slow cooker.