1 med. onion
butter
3 lbs. ground beef
2 c. bread crumbs
1/8 tsp. mace
2 eggs
2 c. half and half
Salt
1/4 c. flour
1 tsp. sugar
1/8 tsp. pepper
1 c. water
Chopped parsley for garnish

About 1 1/2 hours before serving:

1. In 12 inch skillet over medium heat, in 2 tablespoons hot butter, cook onion until tender, stirring occasionally.

2. In large bowl, mix onion, ground beef, bread crumbs, mace, eggs, 3/4 cup half and half and 2 teaspoons salt. Shape beef mixture into 1 inch meatballs.

3. In same skillet over medium-high heat, in 2 more tablespoons butter, cook meatballs, 1/4 at a time, until browned on all sides, removing meatballs to bowl as they brown and adding more butter if necessary.

4. Into drippings in skillet over medium heat, stir flour, sugar, pepper and 1/2 teaspoon salt until blended. Gradually stir in water and remaining 1 1/4 cups half and half, stirring to loosen brown bits from bottom of skillet; cook, stirring constantly, until mixture is thickened and boils. Return meatballs to skillet; simmer, covered, about 15 minutes to blend flavors, stirring occasionally. Spoon meatballs into chafing dish. Sprinkle with chopped parsley. Makes 24 hours d'oeuvres or 12 main dish servings.