Lemon Meatball Pasta

• temps total: 45mins

Ingrédients

Meatballs

1 lb ground chicken or beef

1/2 cup breadcrumbs

1/2 cup Parmesan cheese

1 egg

2 garlic cloves, minced

1 tablespoon capers

1 tablespoon caper brine

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon pepper

1 lemon, zested (save zested lemon for pasta)

Oil, for searing

Pasta

1 medium-sized onion, finely chopped

2 garlic cloves, minced

1/4 cup capers

1/2 lb angel hair pasta

1 lemon, juiced

1 ½ chicken bone broth

1 ½ milk of choice

2 tablespoons butter

1/2 cup grated Parmesan cheese

Salt & pepper, to taste

Chopped parsley, for garnish

Grated Parmesan, for garnish

Instructions

In a bowl combine all ingredients for the meatballs. Roll into 1 inch meatballs and set aside.

Heat a skillet over medium-low heat, then drizzle with a tablespoon of oil. Add the meatballs, being sure to not overcrowd the pan. Cook each side for roughly 3-4 minutes each side. Remove and set aside.

To the skillet add onions, garlic, capers, lemon juice, cook until softened. Then add dry pasta and liquid allowing pasta to be submerged in liquid. Place the meatballs back into the skillet.

Bring the pasta to a bubbling simmer and allow to cook until al dente. *if water is absorbing too quickly before pasta cooks, reduce the heat or add more liquid.

if liquid is not absorbing, turn up the heat

Once liquids are fully absorbed mix in butter and Parmesan cheese.

Garnish with fresh parsley and parm