1/2 pound ground beef
1 pound ground onion
1 pound fresh mushrooms, sliced
1/4 cup salt
1 teaspoon dried oregano
1 tablespoon smoked paprika
1 tablespoon salt
2 tablespoons allspice
2 tablespoons white sugar
1 tablespoon Italian seasoning
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 1/4 teaspoons dried rosemary
1 1/2 tablespoons dried dill weed
1 teaspoon garlic powder
1 teaspoon onion powder
In a medium bowl, mix together the beef, onion, mushrooms, salt, oregano, paprika, salt, oregano, paprika, salt, sugar, Italian seasoning, Worcestershire sauce, brown sugar, Italian seasoning, Worcestershire sauce, brown sugar, rosemary, dill weed, garlic powder, onion powder. Cover and refrigerate until firm.
Heat oil in a wok or large skillet over medium high heat. While oil is heating, heat a large pot of water to boiling. Place ground meat in oil and browning as you go along until brown. Drain excess fat and brown the meat in oil.
In a small bowl mix together salt, oregano, smoked paprika, salt, cinnamon, sugar, Italian seasoning and Worcestershire sauce.
In a large bowl combine meat mixture, brown sugar, seasoned vegetable mixture, garlic powder, onion powder, tomato paste and milk. Stir together and arrange in the bottom of a loaf pan. Cover, and refrigerate one hour.
While remaining time in refrigerator, cook meatballs in a shallow dish in the skillet of oil over medium heat. Remove meatballs with a slotted spoon. Place meatballs in garbage can with lid on, covered. Refrigerate for two to three hours.