1 lb. ground beef
3/4 c. bread crumbs
1/2 c. cream
1 egg, slightly beaten
1/4 tsp. mace
1/8 tsp. allspice
Salt and pepper to taste
1/4 c. butter
2 lg. onions, sliced
1/4 c. flour
2 c. consomme
1/2 c. water
1/2 c. sherry wine
1 tbsp. minced parsley
1 tsp. Kitchen Bouquet

Mix beef, bread crumbs, cream, egg and seasoning. Shape mixture into small, walnut sized balls. Heat butter in large skillet; add onions and cook for 5 minutes; remove onions. Place meatballs in skillet and brown on all sides turning with 2 teaspoons; remove meatballs.

Add flour to drippings from skillet, add additional butter if needed, blend well. Add consomme, water and sherry, stirring constantly until mixture is thick and smooth. Season to taste with salt and pepper; add parsley and Kitchen Bouquet. Return balls and onions to sauce, cover tightly and simmer for 30 minutes, stirring occasionally.