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Lemony Boursin Chicken Meatballs

Lemony Boursin Chicken Meatballs for a Cozy Family Dinner

Delightful Lemony Boursin Chicken Meatballs, a quick dinner solution for families.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Substitution: Ground turkey for a leaner option.
  • 1 large Egg No substitutions necessary.
  • 8 oz Garlic & Herb Boursin Cheese Substitution: Any herb-infused soft cheese can be used.
  • 1 tbsp Lemon Zest No substitutions necessary.
  • 1/4 cup Fresh Basil Leaves Substitution: Dried basil can be used, but reduce the quantity.
  • 1/2 cup Italian Breadcrumbs No substitutions necessary.
  • 1 tsp Kosher Salt Use less if substituting with table salt.
  • 1 tbsp Italian Seasoning No substitutions necessary.
  • 1 tbsp Olive Oil No substitutions necessary.
For the Cheesy Asparagus Orzo
  • 2 tbsp Salted Butter Reduce salt if using unsalted butter.
  • 1 medium Sweet Onion No substitutions necessary.
  • 2 cloves Garlic No substitutions necessary.
  • 1 cup Uncooked Orzo Substitution: Whole wheat or gluten-free orzo for dietary needs.
  • 2 cups Broth Substitution: Vegetable or chicken broth based on preference.
  • 1 bunch Thin Asparagus No substitutions necessary.
  • 1/2 cup Milk Substitution: Dairy-free alternatives can be used.
  • 1/2 cup Parmesan Cheese Substitution: Nutritional yeast for a dairy-free version.
  • 1 tbsp Lemon Juice No substitutions necessary.
  • 1 tsp Fresh Cracked Pepper No substitutions necessary.

Equipment

  • Oven
  • mixing bowl
  • skillet
  • Baking Pan or Skillet

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Gather your ingredients to streamline the cooking process.
  2. In a large mixing bowl, combine ground chicken, egg, Boursin cheese, lemon zest, basil, breadcrumbs, salt, and Italian seasoning. Mix until consistent.
  3. Form mixture into 1.5-inch balls and place on a greased baking pan, leaving space between each.
  4. Drizzle meatballs with olive oil and bake for 25-30 minutes until golden and reach 165°F internal temperature.
  5. Heat butter and olive oil in a skillet. Sauté diced onion with a pinch of salt for 4-5 minutes until translucent.
  6. Add minced garlic and cook for 1 minute. Stir in uncooked orzo and broth, cover, and simmer for 6 minutes.
  7. Add asparagus and milk, stir gently, cover, and cook for an additional 3-4 minutes.
  8. Stir in Parmesan cheese, remaining butter, lemon juice, and pepper to finish the orzo.
  9. Serve cheesy orzo topped with baked meatballs, drizzle with olive oil, and sprinkle with extra cheese if desired.

Nutrition

Serving: 1meatballCalories: 320kcalCarbohydrates: 30gProtein: 24gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 500mgPotassium: 540mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 7mgCalcium: 200mgIron: 3mg

Notes

Make ahead for meal prep purposes. Store cooked meatballs and orzo in airtight containers for up to 3 days.

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