Ricks Swedish Meatballs
- 1 12 ounce can consomme
- 8 beef bouillon cubes
- 1 small onion minced
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 lg clove garlic minced
- 16 ounces white cooking wine
- 1 quart heavy whipping cream
- Flour or corn starch (to thicken)
- 1 bag 96oz small Italian meatballs (Sams)
- Dissolve bouillon cubes in 8 oz of hot water. Combine consomme, bouillon, onion, nutmeg, salt, garlic, and white wine in 12 qt stock pot and simmer for 20 min. Stir in whipping cream and simmer for 5 min. Mix 8 tbs corn starch with cold water and slowly stir in. Bring temp just before boiling and continue to add corn starch to desired thickness. Put all meatballs in crock pot and add sauce to cover. Let meatballs heat in crock pot for at least 1 hour before serving.
consommue, onion, ubc, ubc, clove garlic, white cooking wine, cream, flour, italian meatballs
Taken from www.epicurious.com/recipes/member/views/ricks-swedish-meatballs-50097152 (may not work)