Combine beef, pork, 1 tbsp sugar, marmalade, onion, parsley, mustard, savory, salt, pepper, crumbs and eggs; mix lightly until well blended. Cut half of the cheese into 24 cubes. Insert a cube of cheese into the center of a tablespoonful of meat mixture. Form into a ball, enclosing cheese completely. Repeat until all cubes and meat mixture are used. Heat margarine in a large skillet; cook meatballs slowly until well browned. Melt remaining half of cheese in the top of a double boiler; gradually blend in sour cream and remaining tbsp of brown sugar. Stir in tarragon. Pour over drained meatballs; cover and cook over low heat just until heated. Makes 8 servings.