Meatballs With Zucchini and Dill
"This was clipped from a magazine, glued to a card and says "test Kitchen Favourite. No idea which magazine's test kitchen it refers to. Looks intriguing for an easy end of summer/early fall stovetop meal."
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 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
directions
-
1. Make meatballs:
- Combine beef, breadcrumbs, egg, dill, salt, pepperand lemon peel in large bowl until blended. Form into 1 1/2 inch balls.
- 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.
- 3. Gently stir in zucchini and salt; cook one minute. Stir in dill, sour half-and-half and lemon juice. Toss with hot pasta.
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RECIPE SUBMITTED BY
<p>Left to my own devices, I could happily live on appetizers, dim sum, sandwiches and side salads .I gravitate toward a low-fat, clean eating, graze-as-you-go way of life. I am no longer entirely left to myself, as it happens. My partner and my picky teenager each have their different tastes. Quite a challenge.</p>
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