1 lb. ground beef
1 lb. ground pork sausage
1 c. dry bread crumbs
1/2 c. milk
2 tbsp. parsley
2 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1 tsp. onion powder
1 egg

Mix all ingredients thoroughly. Shape into 1 inch balls. Cook meatballs in shortening in 12 inch skillet until brown. Remove meatballs from skillet; drain. Yield: 10 dozen.

MUSHROOM SAUCE:

20 oz. condensed cream of mushrooms soup
16 oz. cream cheese, softened
1 c. milk

Combine soup and cheese; stir until smooth. Slowly add milk. Heat mixture and stir constantly until thick and bubbly. Pour over heated meatballs.