Creamy Lemon Chili Crisp Pasta with Mini Chicken Meatballs

Method

1. 01
   Step 1Mix the meatball mixture

   Mix all meatball ingredients until combined: ground chicken, garlic powder, onion powder, kosher salt, black pepper, paprika, Parmesan, breadcrumbs, egg, whole milk and olive oil.

   Ground chickenGarlic powder1 tsp of 1.5 tspOnion powderKosher saltBlack pepper0.5 tsp of 1 tspPaprikaParmesan0.3 cup of 1.3 cupBread crumbsEggMilkOlive oil
2. 02
   Step 2Roll and chill meatballs20 min

   Roll the mixture into small tablespoon-sized balls and chill for 20 minutes.

   Ground chicken
3. 03
   Step 3Cook the meatballs

   Heat oil in a skillet over medium heat and cook the meatballs until golden and cooked through to 165°F / 74°C. Set aside.

   Olive oil
4. 04
   Step 4Cook the pasta

   Cook the pasta until al dente, reserving 1 cup / 240 ml pasta water before draining.

   PastaPasta water
5. 05
   Step 5Make the chili crisp base

   Melt the butter over medium-low heat. Add the garlic and cook until fragrant, then stir in the chili crisp, smoked paprika, garlic powder, black pepper and red pepper flakes.

   ButterGarlicChili crispSmoked paprikaGarlic powder0.5 tsp of 1.5 tspBlack pepper0.5 tsp of 1 tspChili flakes
6. 06
   Step 6Add cream and lemon

   Add the heavy cream, lemon juice and ½ cup / 120 ml pasta water. Bring to a gentle simmer.

   Heavy creamLemon juicePasta water120 ml of 240 ml
7. 07
   Step 7Simmer the sauce

   Stir in the Parmesan and simmer on low until smooth and glossy, adding more pasta water as needed.

   Parmesan1 cup of 1.3 cup
8. 08
   Step 8Toss pasta and meatballs

   Toss in the pasta and meatballs. Finish with extra chili crisp, Parmesan and fresh lemon juice.

   Note

   Serve with fresh lemon wedges, Parmesan and extra chili crisp.

   PastaOlive oilChili crispParmesanLemon juice