Meatballs With Zucchini And Dill

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• 1 lb lean ground beef
• 1/2 cup fresh breadcrumb (one slice)
• 1 large egg
• 1/4 cup chopped fresh dill
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon grated lemon peel
• 2 teaspoons vegetable oil
• 1 tablespoon cornstarch
• 1 (14 ounce) can chicken broth
• 1 lb zucchini, shredded - 3 cups
• 1/2 teaspoon salt
• 1/4 cup chopped fresh dill
• 1/4 cup sour half-and-half cream
• 1 tablespoon fresh lemon juice
• 1 lb bow tie pasta, cooked

Recipe

• 1 1. make meatballs:
• 2 combine beef, breadcrumbs, egg, dill, salt, pepperand lemon peel in large bowl until blended. form into 1 1/2 inch balls.
• 3 2. heat oil in a large skillet over high heat. add meatballs and cook until browned all over, five minutes. stir cornstarch into broth until smooth; add to skillet. bring to boil; reduce heat and simmer, covered, five minutes.
• 4 3. gently stir in zucchini and salt; cook one minute. stir in dill, sour half-and-half and lemon juice. toss with hot pasta.