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Zucchini Parmesan Chicken Meatballs with Lemon Pasta Carbonara Recipe

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4.1 from 5 reviews

This recipe features tender zucchini parmesan chicken meatballs baked to perfection and served alongside a vibrant lemon pasta carbonara. The meatballs combine ground chicken, grated zucchini, and parmesan with crispy panko topping and bright lemon slices, while the pasta is luxuriously coated in a creamy egg and cheese sauce infused with garlic, fresh basil, and a hint of lemon. A deliciously balanced meal that’s fresh, comforting, and perfect for a weeknight dinner.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

For the Zucchini Parmesan Chicken Meatballs

  • 1 pound ground chicken
  • 1 zucchini, grated
  • 1 1/2 cups Panko bread crumbs (divided: 1/2 cup + 1 cup)
  • 1/2 cup grated parmesan cheese
  • Kosher salt and black pepper, to taste
  • 2 tablespoons extra virgin olive oil (plus more for greasing and drizzling)
  • 1 lemon, sliced and seeds removed
  • 2 tablespoons drained capers
  • 1/2-1 teaspoon crushed red pepper flakes
  • 1/2 cup fresh basil

For the Lemon Pasta Carbonara

  • 3 large eggs, at room temperature, beaten
  • 3/4 cup freshly grated parmesan cheese, plus more for serving
  • 1 clove garlic, grated
  • 1/4 cup fresh basil, chopped
  • 3/4 pound spaghetti or bucatini pasta
  • 2 tablespoons salted butter, at room temperature

Instructions

  1. Preheat and prepare: Preheat your oven to 450°F (230°C) and grease a baking sheet with olive oil. Bring a large pot of salted water to a boil to cook the pasta later.
  2. Make the meatball mixture: In a large bowl, combine the ground chicken, grated zucchini, 1/2 cup of panko breadcrumbs, parmesan cheese, and a pinch of kosher salt and black pepper. Mix gently just to combine. Coat your hands with olive oil to prevent sticking and roll the mixture into tablespoon-sized meatballs, forming about 20-22 meatballs. Arrange them on the prepared baking sheet and surround with lemon slices.
  3. Bake the meatballs: Place the baking sheet in the preheated oven and bake for 10 minutes. This initial bake firms the meatballs and infuses them with lemon aroma.
  4. Prepare the topping and finish baking: Remove the tray from the oven and slide the meatballs to one side. Add the remaining 1 cup panko breadcrumbs and capers to the open side of the tray. Toss the breadcrumbs and capers with 2 tablespoons olive oil and the crushed red pepper flakes, then return the tray to the oven for another 5 minutes. Watch closely until the meatballs are fully cooked through and the panko topping is golden and crispy.
  5. Prepare lemon and basil garnish: Remove the toasted breadcrumbs from the pan and season the meatballs with salt to taste. Discard the lemon slices from the pan. Finely chop the lemon slices and mix them with 1/2 cup fresh basil leaves, reserving this mixture to toss with the pasta later.
  6. Make the carbonara sauce: In a large serving bowl, whisk together the eggs, 3/4 cup grated parmesan cheese, grated garlic, and chopped basil until smooth.
  7. Cook the pasta: Add the pasta to the boiling salted water and cook until al dente according to package instructions (usually 8-10 minutes). Before draining, scoop out 1 cup of the pasta cooking water. Drain the pasta and immediately add it to the egg and cheese mixture. Toss quickly and vigorously to coat the pasta, allowing the residual heat to gently cook and thicken the eggs into a creamy sauce without scrambling them. Use the reserved pasta water to thin the sauce as desired.
  8. Finish the pasta: Add the salted butter and about a quarter of the reserved lemon basil mixture to the pasta. Toss gently to combine and season with salt and black pepper to taste.
  9. Serve: Divide the pasta onto plates and top with the zucchini parmesan chicken meatballs. Sprinkle the crispy panko and caper topping and the remaining lemon basil garnish over the meatballs and pasta. Twirl the pasta strands to plate beautifully and enjoy your fresh, flavorful meal!

Notes

  • Using room temperature eggs when making carbonara helps prevent the eggs from scrambling when mixed with hot pasta.
  • You can substitute gluten-free bread crumbs to make this recipe gluten-free if desired.
  • For added heat, increase crushed red pepper flakes, or omit for a milder dish.
  • The lemon slices add brightness, but be sure to remove seeds to avoid bitterness.
  • If you don’t have bucatini, spaghetti or any long pasta will work well.
  • Make sure to toss pasta quickly with the egg mixture to create a silky carbonara sauce rather than scrambled eggs.
  • Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated gently in an oven or skillet.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://avascooking.com/zucchini-parmesan-chicken-meatballs-with-lemon-pasta-carbonara-recipe/