Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| Basic Meatball Mixture | |
| ⅛ teaspoon | Cardamom; ground |
| 1 tablespoon | Vegetable oil |
| 1¼ cup | Ready to serve beef broth |
| ¼ teaspoon | Dill weed |
| 1 tablespoon | Cornstarch |
| 2 tablespoons | Dry white wine |
| 2 cups | Noodles; cooked |
Combine ingredients of Basic Meatball Mixture with cardamom, mixing lightly but thoroughly. Shape mixture into 12 meatballs. Brown meatballs in hot oil in large skillet over medium heat. Pour off drippings. Add beef broth and dill weed to meatballs in skillet, stirring to combine. Bring to a boil; reduce heat. Cover tightly and simmer 20 minutes. Dissolve cornstarch in white wine. Add to skillet and continue cooking until thickened, stirring constantly.
Serving Ideas : Serve over hot cooked noodles.
Recipe by: National Cattlemen's Beef Association & Susan Parenti Posted to MC-Recipe Digest V1 #850 by "Yolanda de Ortega" <yillingw@...> on Oct 17, 1997