- Meatball Ingredients:
- 1 lb ground chicken
- 2 Tablespoons breadcrumbs
- 1 Tablespoon milk
- 1 Tablespoon pesto
- 2 Tablespoons minced onion
- 2 Tablespoons parsley, chopped
- 2 Tablespoons pesto
- 1 egg
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pasta Ingredients:
- 200 grams pasta noodles – I used cavatappi
- 2 Tablespoons olive oil
- 4 ounces mushrooms, sliced
- 1/4 zucchini, quartered and sliced
- 1 Tablespoon minced garlic
- 1 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup pasta water
- 1/2 cup pesto
- 1/4 cup grated parmesan
- Meatball Recipe:
- knead all the ingredients together with your hands until everything is well mixed
- for the breadcrumbs, you can grind your own stale bread instead OR use panko
- shape them into balls – about 1-2 Tablespoons of the mix in each ball
- place them on a baking pan lined with parchment paper
- bake in the oven preheated at 420 degrees F for about 25 minutes
- Pasta Recipe:
- cook the pasta noodles in salted water to al dente
- drain the pasta noodles and set aside, and keep the drained pasta water as well
- heat the oil in a pan on medium-high heat
- add the mushroom and zucchini and sauté for about 2 minutes
- add the garlic, red pepper flakes, and black pepper
- stir and cook for about a minute
- add the heavy cream and half a cup of the saved pasta water
- reduce until it is thick and saucey
- add about 8-10 meatballs (you will have meatballs left over – you can freeze them or serve a very meatball-heavy pasta!)
- turn off heat and add the pesto, pasta, and parmesan
- mix it all up and season to taste with salt
- serve!
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