Zucchini Parmesan Chicken Meatballs with Lemon Pasta Carbonara As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 45 minutes Prep Time 25 minutes Cook Time 20 minutes Rating 4.34 out of 5 stars (364) Ingredients 6 servings 1 pound ground chicken1 zucchini, grated1 1/2 cups Panko bread crumbs1/2 cup grated parmesan cheesekosher salt and black pepper2 tablespoons extra virgin olive oil (plus more for drizzling)1 lemon, sliced and seeds removed2 tablespoon drained capers1/2-1 teaspoon crushed red pepper flakes1/2 cup fresh basil3 large eggs, at room temperature, beaten3/4 cup freshly grated parmesan cheese, plus more for serving1 clove garlic, grated1/4 cup fresh basil, chopped3/4 pound spaghetti or bucatini pasta2 tablespoons salted butter, at room temperature Calories BakingItalianDinnerDairyPastaEggsIntermediateHealthySummerVegetablesFallSpicySavoryPoultryCreamyMeatMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 1. Preheat the oven to 450 degrees F. Grease a baking sheet with oil. Bring a large pot of salted water to a boil.2. Add the chicken, grated zucchini, 1/2 cup breadcrumbs, the parmesan, and a pinch each of salt and pepper to a bowl. Mix to combine. Coat your hands with olive oil and roll the meat into tablespoon-size balls (this will make 20-22 meatballs). Place on the prepared baking sheet. Arrange the lemon slices around the meatballs. Transfer to the oven and bake for 10 minutes. 3. Remove from oven, slide the meatballs to one side of the pan, add the remaining 1 cup breadcrumbs, and the capers. Toss the crumbs and capers with 2 tablespoon olive oil and the red pepper flakes. Return to the oven and cook another 5 minutes, watching closely, until the meatballs are cooked through and the crumbs golden. 4. Remove the breadcrumbs from the pan. Season with salt. Remove the lemon from the pan. Finely chop the lemon slices and mix with 1/2 cup fresh basil, reserving the mix for tossing with the pasta. 5. Meanwhile, make the carbonara. Whisk together the eggs, parmesan, garlic, and basil, in a large serving bowl.6. Boil the pasta until al dente. Before draining, scoop out 1 cup pasta water, then drain. Immediately add the hot pasta to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with the reserved pasta water, until it reaches your desired consistency. Add the butter and about a 1/4 of the reserved lemon basil mix, gently toss to combine. Season with salt and pepper.7. Divide the pasta between plates. Top with meatballs, breadcrumbs, and additional lemon/basil, to taste. Twirl the pasta up...EAT and ENJOY.
