Zucchini Parmesan Chicken Meatballs med citronpasta carbonara

👩‍🍳 Gör så här

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. 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. 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. 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. 5
   Meanwhile, make the carbonara. Whisk together the eggs, parmesan, garlic, and basil, in a large serving bowl.
6. 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. 7
   Divide the pasta between plates. Top with meatballs, breadcrumbs, and additional lemon/basil, to taste. Twirl the pasta up...EAT and ENJOY.