1 1/2 lbs. ground beef
3 tbsp. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. corn oil
1 1/2 c. water
1 env. cream of mushroom soup
3/4 c. milk

Lightly combine meat, onion, salt, pepper with fork. Shape into 1 1/2 inch balls. Heat corn oil in skillet. Add meatballs and cook, turning as needed until lightly browned on all sides.

Remove meat from skillet; keep warm. Drain off excess fat and pour 1/2 cup water into skillet. Stir until blended with drippings. Mix soup mix with one cup water. Stir into mixture in skillet. Bring to boil, stirring constantly. Cover and simmer about 5 minutes. Stir in milk. Heat thoroughly, 5 to 10 minutes.