Meatballs With Zucchini and Dill |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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. 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.
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