Swedish Meatballs in Sour Cream Sauce

Description
Buttered rice, noodles or pasta of any kind go well with this.

Ingredients

 * ½ lb beef chuck, fat free
 * ½ lb fresh lean pork, fat free
 * ½ lb veal, all fat
 * 2 tablespoons breadcrumbs
 * ¼ cup cream
 * 2 tablespoons diced beef marrow
 * 2 tablespoons butter
 * ½ cup chopped onions
 * 1 tablespoon chopped shallots
 * ½ teaspoon chopped garlic
 * 1 teaspoon grated fresh lemon rind
 * 2 tablespoons chopped parsley
 * 1 tablespoon salt
 * ½ teaspoon fresh ground pepper
 * ½ teaspoon thyme
 * 2 eggs
 * 3 tablespoons butter
 * 2 tablespoons vegetable oil

Directions

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