1 lb. ground beef chuck
1/4 c. chopped onion
1/4 c. uncooked rice
1/4 c. cracker crumbs, optional
1/3 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. poultry seasoning
2 tbsp. fat or bacon drippings
1 (10 oz.) can mushroom soup
3/4 c. hot water
1 (4 oz.) can mushrooms

Combine beef, onion, rice, cracker crumbs, milk, salt, pepper and poultry seasoning. Mix with fork until blended. Shape into meatballs, approximately 1 1/2 inches in diameter. Preheat fry pan to 340 degrees. Add the fat, melt. Add meatballs, brown on all sides, turning as necessary. Add soup which has been diluted with water.

Cover, close vent of fry pan lid. Simmer about 1 1/4 hours, stirring occasionally. Remove meat to heated platter. Reserve remaining sauce, add mushrooms and liquid to fry pan. Bring to boil and serve over meatballs. Sprinkle with chopped parsley, if desired.