Scandinavian Meatballs
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅛ | teaspoon |
cardamom seeds
ground |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ¼ | cups |
beef stock
|
|
| ¼ | teaspoon |
dill weed
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
white wine
dry |
|
| 2 | cups |
noodles
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.6 | ml |
cardamom seeds
ground |
|
| 15 | ml |
vegetable oil
|
|
| 296 | ml |
beef stock
|
|
| 1.3 | ml |
dill weed
|
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
white wine
dry |
|
| 473 | ml |
noodles
cooked |
|
Directions
Combine ingredients of 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.
