2 eggs, lightly 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 lb. ground beef
3 tbsp. shortening
2 cans (10 3/4 oz. each) 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-high heat. Brown meatballs. Place in a casserole dish. Combine soup and water; pour over meatballs. Bake, uncovered, at 350 degrees for 45-50 minutes. Yield 6-8 servings.