Swedish Meatballs

• 1 lb. ground beef
• 1 1/2 c. seasoned dried bread crumbs
• 1/2 c. dry sherry
• 1/2 tsp. ground mace
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 1/4 c. heavy or whipping cream
• all-purpose flour
• 2 Tbsp. salad oil
• 2 Tbsp. butter or margarine
• 1 (10 1/2 oz.) can condensed beef consomme
• 1 bay leaf

1. Begin 1 hour ahead:
2. In large bowl, combine first 6 ingredients with 3/4 cup cream; shape into 40 small meatballs.
3. On waxed paper, in about 1/4 cup flour, coat meatballs.
4. In 12-inch skillet over medium-high heat, in hot oil, brown meatballs well. Drain on paper towels.
5. Wipe skillet clean.
6. In same skillet over medium heat, melt butter or margarine.
7. Stir in 1 tablespoon flour until well blended and smooth.
8. Gradually stir in undiluted consomme and 1/2 cup cream; heat to boiling, stirring constantly. Add meatballs and bay leaf; simmer, covered, 15 minutes or until meatballs are tender.
9. Discard bay leaf.
10. Serve Swedish meatballs in chafing dish to keep hot.
11. Makes 40 appetizers.

ground beef, bread crumbs, sherry, ground mace, salt, pepper, heavy, flour, salad oil, butter, condensed beef, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=806065 (may not work)