lucy's swedish meatballs
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.
prep time
45 Min
cook time
30 Min
method
Stove Top
yield
makes 40 meatballs
Ingredients
- 1 pound ground beef
- 1 1/2 cups bread crumbs, dry
- 1/2 cup dry sherry or cooking sherry
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon ground mace
- 1 1/4 cups heavy cream, divided
- 1/4 cup flour
- 2 tablespoons oil
- 2 tablespoons butter
- 1 can 10 1/2 ounce beef broth
- 1 - bay leaf
How To Make lucy's swedish meatballs
-
Step 1In a large bowl, combine first "6" ingredients, with 3/4 cup of heavy cream. Shape into about 40 meatballs.
-
Step 2Coat meatballs in 1/4 cup flour. In a large skillet, brown meatballs in hot oil...drain on paper towels. Wipe skillet clean.
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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