Directions:
- 1. Make meatballs:
- Combine beef, breadcrumbs, egg, dill, salt, pepperand lemon peel in large bowl until blended. Form into 1 1/2 inch balls.
- 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.
- 3. Gently stir in zucchini and salt; cook one minute. Stir in dill, sour half-and-half and lemon juice. Toss with hot pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 461.61 Kcal (1933 kJ) | ||
| Calories from fat | 80.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.9g | 14% | |
|---|---|---|---|
| Cholesterol | 81.22mg | 27% | |
| Sodium | 707.56mg | 29% | |
| Potassium | 655.11mg | 14% | |
| Total Carbs | 62.58g | 21% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 9.36g | 37% | |
| Protein | 32.14g | 64% | |
| Vitamin C | 28mg | 47% | |
| Iron | 5.7mg | 32% | |
| Calcium | 77.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 166.59 Kcal (697 kJ) | ||
| Calories from fat | 28.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 14% | |
|---|---|---|---|
| Cholesterol | 29.31mg | 27% | |
| Sodium | 255.35mg | 29% | |
| Potassium | 236.42mg | 14% | |
| Total Carbs | 22.59g | 21% | |
| Sugars | 0.72g | 8% | |
| Dietary Fiber | 3.38g | 37% | |
| Protein | 11.6g | 64% | |
| Vitamin C | 10.1mg | 47% | |
| Iron | 2.1mg | 32% | |
| Calcium | 28mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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