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.
(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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