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    You are in: Home / Recipes / Meatballs With Zucchini and Dill Recipe
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    Meatballs With Zucchini and Dill

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Cecily Parsley's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1. Make meatballs:
    2. 2
      Combine beef, breadcrumbs, egg, dill, salt, pepperand lemon peel in large bowl until blended. Form into 1 1/2 inch balls.
    3. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Meatballs With Zucchini and Dill

    Serving Size: 1 (333 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 503.3
     
    Calories from Fat 136
    27%
    Total Fat 15.1 g
    23%
    Saturated Fat 5.3 g
    26%
    Cholesterol 147.7 mg
    49%
    Sodium 905.0 mg
    37%
    Total Carbohydrate 60.5 g
    20%
    Dietary Fiber 3.4 g
    13%
    Sugars 3.7 g
    15%
    Protein 29.9 g
    59%

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