1 1/2 lbs. ground beef
1 sm. onion, grated
1 c. fresh bread crumbs (2 slices)
Dash mace
1 egg
1/3 c. Half & Half
1 tsp. salt

Shape into 1 1/2-inch meatballs. 2 tbsp. flour 3/4 tsp. instant beef bouillon 1/4 tsp. pepper 1 lb. red potatoes, cut into bite-sized chunks 1 (10 oz.) pkg. frozen peas 1 2/3 c. Half & Half

In 5-quart Dutch oven, over medium heat, brown meatballs in butter, doing only as many as you have room for at a time. Remove. Stir in flour, bouillon, pepper and 3/4 teaspoon salt into drippings over medium heat until blended. Gradually stir in 3 cups water, stirring up brown bits from pan. Cook and stir constantly until thickens slightly. Add potatoes and meatballs. Cover and simmer on low 25 minutes. Stir in 1 2/3 cups Half & Half and frozen peas. Cook 5 minutes longer, or until vegetables are tender. Serves 6.