Recipe: Swedish Meatballs (Good Housekeeping magazine, 1980's)

SWEDISH MEATBALLS

FOR THE MEATBALLS:
1 pound ground beef
1 1/2 cups seasoned bread crumbs
1/2 cup dry sherry
1/2 teaspoon ground mace
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 1/4 cups heavy ( whipping) cream, divided use
FOR THE SAUCE:
1/4 cup plus 1 tablespoon all-purpose flour, divided use
2 tablespoons salad oil
2 tablespoons butter or margarine
1 (10 1/2 ounce) can condensed beef consomme
1 bay leaf

In a large bowl, combine first 6 ingredients with 3/4 cup cream; shape into 40 small meatballs. On waxed paper, in about 1/4 cup flour, coat meatballs.

In 12-inch skillet over medium-high heat, in hot oil, brown meatballs well. Drain on paper towels. Wipe skillet clean.

In same skillet over medium heat, melt butter or margarine. Stir in 1 tablespoon flour until well blended and smooth. Gradually stir in undiluted consomme and remaining 1/2 cup cream; heat to boiling, stirring constantly.

Add meatballs and bay leaf; simmer, covered, 15 minutes or until meatballs are tender. Discard bay leaf.

Serve Swedish Meatballs in chafing dish to keep hot.

TO FREEZE AHEAD:
Prepare recipe as directed above but place in freezer-safe container. Freeze for up to 1 month. To serve, in 3-quart saucepan over medium heat, heat meatballs with 3/4 cup water until hot, stirring often.

Makes 40 small meatballs
Source: Good Housekeeping Illustrated Cookbook, 1980 and 1989