Sauce and meatballs can be made ahead - tastes even better the second day. Serve with toothpicks from a chafing dish.

MEATBALLS:

2 lbs. lean beef, ground
1 c. dry bread crumbs
1/2 c. milk
3 eggs, slightly beaten
1/3 c. Parmesan cheese
1/2 c. chopped parsley
1 tsp. salt
1/4 tsp. freshly ground pepper
3 tbsp. butter

In a large bowl crumble ground meat. Add crumbs, milk, eggs, cheese, parsley, salt and pepper; mix well. Measure out level teaspoons of meat mixture. Shape into small balls. Heat butter in a large skillet; add meatballs and brown, about 10 minutes. (If desired, put meatballs on broiler rack in broiler pan; broil until lightly browned, turning once, about 3 to 5 minutes.) Makes about 12 dozen small meatballs.

MEATBALL SAUCE:

1/2 c. butter
1/2 c. finely chopped onion
1 clove garlic, finely chopped
1 (29 oz.) can tomato sauce
1 (12 oz.) can tomato paste
3 tbsp. chopped parsley
2 c. water
1 tbsp. fennel seeds, crushed
1 tbsp. dried basil, crushed
2 tsp. salt
1 tbsp. sugar

In a large skillet over low heat, melt butter, add onion and garlic; cook until onion is transparent, not browned. Add remaining ingredients; simmer 20 to 25 minutes to blend flavors. Add meatballs; simmer an additional 15 to 20 minutes. Pour into chafing dish to serve. Stick a toothpick into each ball for easy serving. If desired, make meatballs a day ahead. Cool. Store in refrigerator. Heat before serving. Or, make ahead and freeze until needed.