2 eggs, slightly beaten
1 med. onion, chopped
2 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
1/3 c. cornmeal
3/4 c. milk
2 lbs. ground beef
3 tbsp. shortening
2 cans cream of mushroom soup, undiluted
1 1/2 c. water

In a mixing bowl, combine the first 8 ingredients. Add beef and mix well; shape into 2 inch balls. In a skillet, melt the shortening over medium heat. Brown meatballs, place in casserole. Combine soup and water; pour over meatballs. Bake uncovered for 45 to 50 minutes. Yield 8 servings.