Bacon Nut Meatballs

• 10 bacon strips, diced
• 2 eggs
• 1/3 cup tomato paste
• 1-1/2 cups soft bread crumbs
• 1/3 cup minced fresh parsley
• 2 tablespoons chopped slivered almonds
• 1 tablespoon dried oregano
• 1 tablespoon salt
• 1-1/2 teaspoons pepper
• 2 pounds ground beef
• 1 pound fresh mushrooms, sliced
• 1 medium onion, chopped
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 can (10-1/2 ounces) beef consomme

1. In a large skillet, cook bacon. Remove bacon with a slotted spoon; drain o paper towels. Reserve drippings in skillet.
2. In a large bowl, combine the eggs, tomato past, crumbs, parsley, almonds, oregano, salt, pepper and bacon. Crumble beef over mixture and mix well.
3. Shape into 1-in. balls. Brown meatballs in drippings. Remove with a slotted spoon. Drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in the drippings.
4. Combine soup and consomme; stir into the mushroom mixture until blended. Return meatballs to pan. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes or until meat is no longer pink.

bacon, eggs, tomato paste, bread crumbs, parsley, almonds, oregano, salt, pepper, ground beef, mushrooms, onion, condensed cream, beef consomme

Taken from www.tasteofhome.com/recipes/bacon-nut-meatballs/ (may not work)