Swedish Meatballs - cooking recipe

Ingredients

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

Preparation

Begin 1 hour ahead:
In 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 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.
Makes 40 appetizers.