Lucy's Swedish Meatballs

Carol Perricone


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.


★★★★★ 1 vote

makes 40 meatballs
45 Min
30 Min
Stove Top


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

How to Make Lucy's Swedish Meatballs


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

Printable Recipe Card

About Lucy's Swedish Meatballs

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

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