Swedish Meatballs In Sour Cream Sauce

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Very special meatballs; i serve this for christmas eve dinner, accompanied with white rice or homemade noodles. The recipe is from michael field's cooking school. I got it off compuserve several years ago. Serves 6 to 8 as a main dish. Prep time includes chilling

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Steps

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Ask the butcher to split a few marrowbones lengthwise and extract the marrow for you.

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Have the beef , pork and veal ground together in front of you , for unless you see it you cannot be sure that it will be free of fat.

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So that they can be chilled , prepare the meat balls at least an hour before you plan to cook them.

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They are less likely then to crumble and lose their shape when they are fried.

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Soak the crumbs in the four tab.

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Of cream for 5 minutes , then put them in a large mixing bowl with the marrow and ground meats.

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Melt the 2 t.

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Butter in a small frying pan and in it cook the chopped onion , shallots and garlic over moderate heat for 5 min.

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, or until softened and color lightly.

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Add them to the mixing bowl and at the same time add the grated lemon rind , parsley , salt , pepper , and thyme.

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Beat the 2 eggs lightly with a fork and pour them over the meat.

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With a large spoon , beat this mixture vigorously until the ingredients are thoroughly combined and the meat lose.

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Ingredients

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beef chuck, lean pork, veal, breadcrumbs, cream, beef marrow, butter, onion, shallot, garlic, fresh lemon rind, parsley, salt, fresh ground pepper, thyme, eggs, vegetable oil, flour, beef stock, sour cream, fresh dill, lemon juice, cayenne