Norwegian Meatballs https://www.penzeys.com/shop/recipes/norwegian-meatballs/ Cardamom is the main flavor that defines a “Norwegian” meatball. The recipe calls for 1-2 tsp., and cardamom has a lot of flavor, so you may want to start with half a teaspoon if you haven’t used it before. 2 1/2lbs. ground beef 1/2lb. ground pork 1 tsp. salt 1 tsp. PENZEYS FRESHLY GROUND PEPPER 1 tsp. POWDERED GINGER 1 tsp. GROUND NUTMEG (Rachel likes to freshly grate WHOLE NUTMEGS) 1-2 tsp. GROUND CARDAMOM (Rachel prefers to grind the seeds of WHOLE WHITE CARDAMOM PODS) 1 sleeve saltine-type crackers, crushed extra fine 2 eggs, beaten 1/4 Cup finely chopped onion 1/2-1 Cup cream 1 Cup flour 1 lb. butter, approximately (we used 1/2 lb.—2 sticks) 1 Cup shortening, approximately (we used 1 Cup) 32 oz. beef broth (or 32 oz. warm water mixed with 1 TB. BEEF SOUP BASE), approximately 1/4 Cup flour