Meatballs With Zucchini and Dill

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.

• Ready In: 25 mins
• Serves: 6

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.