Recipe: Meatballs with Zucchini and Dill

MEATBALLS WITH ZUCCHINI AND DILL

Tasty shredded zucchini adds color, and grated lemon peel lends a bright note of citrus, but the real star here is dill, which is used in both the meatballs and the sauce.

FOR THE MEATBALLS:
1 pound lean ground beef
1/2 cup fresh bread crumbs (1-slice bread)
1 large egg
1/4 cup chopped fresh dill
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon grated lemon peel
2 teaspoons vegetable oil
FOR THE ZUCCHINI AND DILL:
1 tablespoon cornstarch
1 (14 1/2 oz.) can chicken broth
3 cups zucchini, shredded
1/2 teaspoon salt
1/4 cup chopped fresh dill
1/4 cup sour half-and-half
1 tablespoon fresh lemon juice
1 pound bowtie pasta, cooked according to package directions

TO MAKE THE MEATBALLS:
Combine beef, bread crumbs, egg, dill, salt, pepper and lemon peel in large bowl until blended. Shape into 1 1/2-inch balls.

Heat oil in large skillet over high heat. Add meatballs and cook until browned on all sides, 5 minutes.

TO PREPARE THE ZUCCHINI AND DILL:
Stir cornstarch into broth in bowl until smooth; add to skillet. Bring to boil; reduce heat and simmer, covered, 5 minutes.

Gently stir in zucchini and salt; cook 1 minute. Stir in dill, sour half-and-half and lemon juice. Toss with hot pasta in a serving bowl.

Servings: 6
Source: Ladies Home Journal