Zucchini Turkey Meatballs with Lemon Carbonara Pasta

Prep Time: 25 mins | Cook Time: 11 min | Course: Dinner | Servings: 4

Turkey, parmesan cheese and zucchini meatballs with a lemony carbonara sauced pasta and crunchy caper croutons. Always inspired by the lovely Tieghan at Half Baked Harvest. https://www.halfbakedharvest.com/zucchini-parmesan-chicken-meatballs/ 

1 lb. ground turkey (or chicken)

2 zucchini,  1 grated, 1 sliced (yellow or green)

½ cup bread or cracker crumbs

½ cup parmesan cheese, grated

1 Tbsp minced dried onion

Salt and pepper, to taste

1 lemon, sliced thin and seeded 

1 Tbsp capers, well-drained if in brine

2 slices sourdough bread, cut into small croutons

2 Tbsp olive oil

½ lb. linguini or favorite pasta, cooked according to package directions (reserve 1 cup cooking liquid)

Garlic Carbonara Sauce:

3 eggs

4 Tbsp butter, melted

¾ cup parmesan cheese, shredded (more for serving)

1 large clove garlic, micro-planed

1 cup hot pasta water, reserved

Basil, for garnish

Preheat oven to 450*. Mix the turkey, grated zucchini, bread or cracker crumbs, parmesan, salt and pepper together and form into tablespoon-sized meatballs (about 20). Place on a well-oiled rimmed baking sheet. Arrange lemon slices around the meatballs and bake for 10 minutes.

Remove from the oven, adding the croutons and capers drizzled with the olive oil. Arrange the sliced zucchini on the tray as well, bake for another 5 minutes. Croutons will be golden brown; cut open a meatball to check that it is cooked through.

Mix eggs in a quart-sized mixing bowl, whisk in cheese, garlic and hot melted butter. Whisk in ½ - 1 cup of hot pasta water, to desired consistency. Pour the sauce over hot drained pasta and let the hot pasta heat\cook the sauce. Pour pasta in a large serving bowl, place meatballs, lemon slices, zucchini slices, croutons, capers and basil on top of the hot pasta. Pass additional parmesan at the table.