1 (23 oz.) can cream of mushroom soup (family size)
1 cup beef stock (Swanson)
2 tbsp. oil
dairy sour cream (for garnish)

MEATBALLS:

1 lb. ground venison
1/2 lb. ground pork
1 extra large egg plus 1 egg yolk
1/2 cup plain bread crumbs (Progresso or 4C)
1/3 cup milk
1 medium onion, grated
1 tsp. dried Italian parsley
1/2 tsp. garlic powder
1/2 tsp. Kosher salt
1/2 tsp. black pepper

Mix meatball ingredients in a large bowl, let sit at room temperature for 30 minutes.

Mix soup and stock in a large bowl and set aside.

In a large frying pan add oil and start heating over medium heat. Roll your meatballs to about golf ball size, should get about 16 meatballs. Start frying for about 8 minutes, turning meatballs.

Transfer meatballs to a Crock-Pot and pour soup mixture over meat.

Cook on LOW for 7 hours or HIGH for 4 hours.

Serve topped with dairy sour cream.

Submitted by: Talsmania