Meatballs With Zucchini and Dill

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

1. 1.
2. Make meatballs:
3. Combine beef, breadcrumbs, egg, dill, salt, pepperand lemon peel in large bowl until blended.
4. Form into 1 1/2 inch balls.
5. 2.
6. Heat oil in a large skillet over high heat.
7. Add meatballs and cook until browned all over, five minutes.
8. Stir cornstarch into broth until smooth; add to skillet.
9. Bring to boil; reduce heat and simmer, covered, five minutes.
10. 3.
11. Gently stir in zucchini and salt; cook one minute.
12. Stir in dill, sour half-and-half and lemon juice.
13. Toss with hot pasta.

lean ground beef, fresh breadcrumb, egg, dill, salt, ground pepper, vegetable oil, cornstarch, chicken broth, zucchini, salt, dill, sour half, lemon juice, pasta

Taken from www.food.com/recipe/meatballs-with-zucchini-and-dill-453214 (may not work)