Meatballs With Zucchini and Dill

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READY IN: 25mins
Recipe by Cecily Parsley

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 Nutrition


  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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