Lucy's Swedish Meatballs

1
Carol Perricone

By
@coolbaker1

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
makes 40 meatballs
Prep:
45 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

1 lb
ground beef
1 1/2 c
bread crumbs, dry
1/2 c
dry sherry or cooking sherry
1/2 tsp
salt
1/8 tsp
pepper
1/2 tsp
ground mace
1 1/4 c
heavy cream, divided
1/4 c
flour
2 Tbsp
oil
2 Tbsp
butter
1 can(s)
10 1/2 ounce beef broth
1
bay leaf

Step-By-Step

1In a large bowl, combine first "6" ingredients, with 3/4 cup of heavy cream. Shape into about 40 meatballs.
2Coat meatballs in 1/4 cup flour. In a large skillet, brown meatballs in hot oil...drain on paper towels. Wipe skillet clean.
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.
4Add meatballs and bay leaf - simmer, covered until meatballs are tender, about 30 minutes. Discard bay leaf, and serve.

About Lucy's Swedish Meatballs

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Swedish