In a bowl, combine ground chicken, 1 1/2 teaspoons cornstarch, egg, 1/4 cup chicken broth, salt, lemon peel, and 1 tablespoon fresh dill (or 1 teaspoon dried dill). Mix well with a fork.

Bring 2 cups chicken broth to a simmer in a large frying pan.

Shape the chicken mixture into tablespoon-sized meatballs and gently drop them into the simmering broth, keeping them slightly apart.

Cover the pan and simmer for 3-4 minutes, or until the meatballs are cooked through and white in the center.

Remove the meatballs from the pan with a slotted spoon and set aside in a bowl.

In a small bowl, whisk together the remaining 1 tablespoon cornstarch with 2 tablespoons water until smooth.

Whisk the cornstarch mixture into the broth in the pan.

Bring the broth to a high heat, add the gjetost cheese, and whisk until the cheese is melted and the sauce is smooth and thickened.

Return the chicken meatballs to the sauce, mix gently, and heat for about 1 minute.

Pour the meatballs and sauce over hot cooked egg noodles or rice.

Sprinkle with the remaining fresh dill and serve immediately.