Swedish Meatballs in Sour Cream Sauce

Ingredients

 * 1/2 	lb Beef chuck, fat free
 * 1/2 	lb fresh lean Pork, fat free
 * 1/2 	lb Veal, all fat
 * 2 	tablespoons breadcrumbs
 * 1/4 	cup cream
 * 2 	tablespoons diced Beef marrow
 * 2 	tablespoons butter
 * 1/2 	cup chopped onions
 * 1 	tablespoon chopped shallots
 * 1/2 	teaspoon chopped garlic
 * 1 	teaspoon grated fresh lemon rind
 * 2 	tablespoons chopped parsley
 * 1 	tablespoon salt
 * 1/2 	teaspoon fresh ground pepper
 * 1/2 	teaspoon thyme
 * 2 	eggs
 * 3 	tablespoons butter
 * 2 	tablespoons vegetable oil

Directions

 * Prepare the meat balls at least an hour before cook.
 * Soak the crumbs in the cream for 5 minutes, then put them in a mixing bowl with the marrow and ground meats.
 * Melt the 2 T butter in a frying pan and in it cook the chopped Onion, shallots and garlic over moderate heat for 5 min.
 * Add the grated lemon rind, parsley, salt, pepper, and thyme.
 * Beat the 2 eggs and pour them over the meat.
 * Beat this mixture until the ingredients are combined and the meat loses its granular texture.
 * Form into small balls.
 * Roll it over the meat until you have shaped it into a sphere.
 * Place the meat balls on a baking sheet or platter lined with wax paper.
 * Roll each lightly in flour just before frying them.
 * Cover them with another sheet of waxed paper, and chill for at least an hour.
 * Melt the 3 Tab. butter and 2 Tab. oil over high heat in a large heavy frying pan.
 * Drop into the pan enough meat balls to cover the bottom.
 * At once slide the pan back and forth over the burner so that they roll around in the hot fat.
 * Turn the heat down to moderate, and cook the balls 6-7 minutes longer.
 * Transfer the finished meatballs to a casserole.
 * If the fat remaining in it is brown, pour off all but 3 Tab. of it.
 * Stir into the pan 2 Tab of flour and mix it to a smooth paste with the fat.
 * Return the pan to a low heat and cook this roux for a minute of so.
 * Then pour in the cup of stock.
 * Raise the heat and beat this sauce together until it boils.
 * Then turn the heat down to the barest simmer.
 * Stir the sour cream into the sauce, about a Tab. at a time.
 * Add the fresh dill, lemon juice, salt to taste and Cayenne.
 * Pour the sauce over the meatballs in the casserole.
 * Buttered rice, noodles or Pasta of any kind go well with this.