Real Recipes From Real Home Cooks ®

lucy's swedish meatballs

(1 rating)
Recipe by
Carol Perricone
Massapequa Park, NY

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 rating)
yield serving(s)
prep time 45 Min
cook time 30 Min
method Stove Top

Ingredients For lucy's swedish meatballs

  • 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
    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.

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