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November 1998 Issue
The Season Begins!
by Royce Smith
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Swedish Meatballs

  • 1 lb. ground beef
  • 1 1/2 c. seasoned dry bread crumbs
  • 1/2 c. dry sherry
  • 1/2 tsp. ground mace
  • 1/2 tsp. salt
  • 1 1/4 c. heavy whipping cream
  • All purpose flour
  • 2 T. salad oil
  • 2 T. butter or margarine
  • 1 10 oz. can condensed beef consomm√©
In a large bowl, combine first 6 ingredients with 3/4 cup heavy whipping cream; shape into 40 small meatballs. On waxed paper, in about 1/4 cup flour, coat meatballs.

In a large skillet over medium heat, melt butter or margarine. Stir in 1 tablespoon flour until well blended and smooth. Gradually stir in undiluted consommé and 1/2 cup heavy whipping cream. Heat to boiling, stirring constantly. Add meatballs, simmer, covered for fifteen minutes or until meatballs are tender.

  • Yields: 40 appetizers
  • Preparation time 1 hour 30 minutes
 
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