Mix all ingredients together (except mushroom soup). Roll meat mixture into 1-inch meatballs. Brown meatballs in 2 tablespoons canola oil just until lightly browned on all sides, no need to cook through.
Place browned meatballs in crock-pot, cover with mushroom soup.
Cover and cook on high for about 3 to 4 hours or on low for 6 to 8 hours. Serve with mashed potatoes or top egg noodles with meatballs for a delicious and easy supper.