No-Fry Barbeque Beef Meat Balls

3 Lbs Lean ground beef                                              1 tsp salt

10 strips beef bacon                                                   1/2 tsp pepper

12 soda crackers, crushed                                          4 os. dqn mushrooms, drained, and chopped

2 slices bread, torn into crumbs                                  2 1/2 oz Chedder or American cheese

1/2 cup onion, finely chopped                                     2 cans tomato soup

2 eggs slightly beaten                                                 2 1/2 cup of brown sugar

1/2 cup of milk                                                           3/4 cup white vinegar

1 tbsp. soy sauce                                                        2 tsp dry mustard

Cut cheese into 1/4 in cubes. Place ground beef in large bowl. Fry beef bacon until crisp; drain. Place in blender and until finely chopped. Add bacon, crackers, bread crumbs, onion, eggs, milk, soy sauce, salt and pepper to ground beef; mix well. Using portion of mixture about the size of large walnut, flatten in hand and top with a cheese cube; shape into a ball around cheese.

Place balls isn single layer in 13x19  inche baking dish. Bake at 350 degrees for 15 minutes. Pour off drippings. Meanwhile, combine tomato soup, brown sugar, vinegar, dry mustard and soy sauce in a mixing bowl. Pour sauce over meat balls. Cover with foil, leaving vent for steam to escape, and continue baking 30 mins., uncovering during last 15 to 20 mins. To serve as hors d'oeuvres, Place in chafing dish and garnish with parsely. To serve as main dish place meat  balls on bed of rice and garnish with parsely or orange slices. Yield: about 60 meat balls, or 8-10 serving.