lucy's swedish meatballs
(1 rating)
I met Lucy 31 years ago when we went to a photographer to have our new babies photographed. We became close friends, and at her New Year's Eve party 1981, Lucy served these meatballs. They are so tasty, and are always a hit. I make them as the recipe calls for, then I keep them warm on low in a crockpot during the party. People love them, and always request the recipe.
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(1 rating)
yield
serving(s)
prep time
45 Min
cook time
30 Min
method
Stove Top
Ingredients For lucy's swedish meatballs
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1 lbground beef
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1 1/2 cbread crumbs, dry
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1/2 cdry sherry or cooking sherry
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1/2 tspsalt
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1/8 tsppepper
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1/2 tspground mace
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1 1/4 cheavy cream, divided
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1/4 cflour
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2 Tbspoil
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2 Tbspbutter
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1 can10 1/2 ounce beef broth
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1bay leaf
How To Make lucy's swedish meatballs
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1In a large bowl, combine first "6" ingredients, with 3/4 cup of heavy cream. Shape into about 40 meatballs.
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2Coat meatballs in 1/4 cup flour. In a large skillet, brown meatballs in hot oil...drain on paper towels. Wipe skillet clean.
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3In same skillet, melt butter. Stir in 1 Tblsp. flour until well blended and smooth. Gradually, stir in beef broth and remaining 1/2 cup of heavy cream. Heat to boiling, stirring constantly.
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4Add meatballs and bay leaf - simmer, covered until meatballs are tender, about 30 minutes. Discard bay leaf, and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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