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Lemony Boursin Chicken Meatballs

Lemony Boursin Chicken Meatballs for Quick Family Dinners

Delightful Lemony Boursin Chicken Meatballs bursting with flavor, perfect for quick family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 meatballs
Course: Chicken
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Substitution: Ground turkey for a leaner option.
  • 1 large Egg
  • 5 ounces Garlic & Herb Boursin Cheese Substitution: Any herb-infused soft cheese can be used.
  • 1 tablespoon Lemon Zest
  • 10 leaves Fresh Basil Leaves Substitution: Dried basil can be used, but reduce quantity.
  • 1 cup Italian Breadcrumbs
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Italian Seasoning
  • 1 tablespoon Olive Oil
For the Cheesy Asparagus Orzo
  • 2 tablespoons Salted Butter Reduce salt if using unsalted butter.
  • 1 medium Sweet Onion
  • 2 cloves Garlic
  • 1 cup Uncooked Orzo
  • 3 cups Broth Vegetable or chicken broth can be used based on preference.
  • 1 bunch Thin Asparagus
  • 1/2 cup Milk
  • 1/2 cup Parmesan Cheese Substitution: Nutritional yeast for a dairy-free version.
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Fresh Cracked Pepper

Equipment

  • Oven
  • Mixing Bowl
  • baking pan
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking pan with parchment paper.
  2. Combine ground chicken, egg, Boursin cheese, lemon zest, chopped basil, breadcrumbs, kosher salt, and Italian seasoning in a mixing bowl. Mix well until combined.
  3. Form meatballs, about the size of golf balls, and place them on the prepared baking pan, spaced an inch apart.
  4. Drizzle meatballs with olive oil and bake for 25-30 minutes. Broil for an additional 3 minutes for a crispier finish.
  5. In a skillet, heat olive oil and butter. Add chopped onion and sauté for 4-5 minutes until translucent.
  6. Add minced garlic to the skillet and cook for 1 minute. Stir in uncooked orzo and broth, then cover and simmer for 6 minutes.
  7. Add asparagus and milk to the skillet; cover and cook for an additional 3-4 minutes until asparagus is tender.
  8. Remove from heat, stir in Parmesan, remaining butter, lemon juice, and adjust seasonings to taste.
  9. Serve the cheesy asparagus orzo topped with meatballs and optional drizzle of olive oil and extra Parmesan.

Nutrition

Serving: 1meatballCalories: 320kcalCarbohydrates: 28gProtein: 22gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 400mgPotassium: 460mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 12mgCalcium: 200mgIron: 2.5mg

Notes

For best results, ensure meatballs are uniform in size for even cooking and drizzle olive oil before baking to keep them moist.

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