1Combine ingredients of Basic Meatball Mixture with cardamom, mixing lightly but thoroughly.
2Shape mixture into 12 meatballs.
3Brown meatballs in hot oil in large skillet over medium heat.
5Add beef broth and dill weed to meatballs in skillet, stirring to combine.
6Bring to a boil; reduce heat.
7Cover tightly and simmer 20 minutes.
8Dissolve cornstarch in white wine.
9Add to skillet and continue cooking until thickened, stirring constantly.