Zucchini Parmesan Chicken Meatballs with Lemon Pasta Carbonara

Instructions

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.