Lemony Boursin Chicken Meatballs with Cheesy Asparagus Orzo is a delightful dish that harmonizes succulent meatballs with a creamy, cheesy orzo infused with fresh asparagus. This recipe is not only bursting with flavor but also layered with textures, making it a perfect weeknight dinner or a stand-out dish for entertaining. With the tanginess of lemon, the rich creaminess of Boursin cheese, and the crispness of asparagus, this meal is sure to impress even the most discerning palate.
Why Make This Lemony Boursin Chicken Meatballs with Cheesy Asparagus Orzo
This recipe is a fantastic choice for those looking for a delicious yet healthy option. Ground chicken is a lean protein that contributes essential nutrients while the inclusion of fresh herbs and vegetables like asparagus enhances flavor and adds vitamins. The creamy Boursin cheese makes each bite indulgent, while lemon brightens the flavors, promoting a well-rounded, satisfying dish without compromising on health.
Ingredients
- 1 lb Ground Chicken (450g)
- 1 large Egg
- 1 5.3 oz Garlic & Herb Boursin Cheese Round (150g)
- 1 Lemon (zested)
- 1 tbsp Fresh Basil Leaves (finely minced) (15g)
- ½ cup Italian Breadcrumbs (60g)
- ½ teaspoon Kosher salt (2.5g)
- 1 teaspoon Italian seasoning (2g)
- 1 tablespoon Olive Oil (15ml)
- 4 tbsp Salted Butter (divided) (60g)
- 1 tbsp Olive Oil (plus more for serving) (15ml)
- 1 small Sweet Onion (finely chopped)
- 4 cloves Garlic (finely chopped)
- 1 cup Uncooked Orzo (200g)
- 2 cups Broth (vegetable or chicken or bone) (480ml)
- 1 bunch Thin Asparagus (ends trimmed and discarded, finely chopped)
- 1 cup Milk (240ml)
- 1 cup Parmesan Cheese (freshly grated, plus more for serving) (100g)
- ½ Lemon (juiced)
- Kosher Salt
- Fresh Cracked Pepper
Directions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine all of the meatball ingredients: ground chicken, egg, Boursin cheese, lemon zest, basil, breadcrumbs, kosher salt, and Italian seasoning. Mix until well combined.
- Roll the mixture into 1.5-inch (4cm) golf ball-sized meatballs and place them in a greased cast iron skillet, sheet pan, or oven-safe baking dish.
- Drizzle the meatballs with olive oil and bake for 25-30 minutes. If they aren’t brown on top, turn the broiler on high for the last 3 minutes, then remove from heat.
- While the meatballs are baking, add olive oil and 2 tablespoons of butter to a pan with a tight-fitting lid over medium heat.
- Once hot, add chopped onion and a pinch of salt. Cook for 4-5 minutes until softened.
- Add the minced garlic and sauté for another few minutes or until the garlic becomes tender and fragrant.
- Stir in the uncooked orzo and broth. Once simmering, cover the pan slightly ajar and let cook for about 6 minutes.
- Remove the lid and add the asparagus and milk. Stir and cover again, cooking for an additional 3-4 minutes or until the orzo is al dente and the asparagus is tender.
- Remove the lid, add the remaining butter, grated Parmesan cheese, lemon juice, and stir. Season with salt and pepper as desired.
- Pour the asparagus orzo into a large shallow serving bowl, top with the cooked meatballs, drizzle with finishing olive oil, and generously sprinkle more Parmesan cheese on top.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Nutrition Info (per serving): Approx. 450 calories, 25g protein, 30g carbs, 28g fat.
How to Serve Lemony Boursin Chicken Meatballs with Cheesy Asparagus Orzo
Lemony Boursin Chicken Meatballs with Cheesy Asparagus Orzo can be enjoyed straight from the bowl with a sprinkle of freshly cracked pepper and additional grated Parmesan. For a garnish, consider adding a few basil leaves or lemon slices for a pop of color and flavor.
How to Store Lemony Boursin Chicken Meatballs with Cheesy Asparagus Orzo
Store leftovers in an airtight container in the fridge for up to 3 days. It’s best to keep the meatballs and orzo separate to maintain their texture. To reheat, use the microwave or a stove over low heat. Add a splash of broth or milk to moisten the orzo.
Tips to Make Lemony Boursin Chicken Meatballs with Cheesy Asparagus Orzo
- For extra flavor, let the meatball mixture rest for 30 minutes in the refrigerator after mixing. This allows the flavors to meld.
- If you have thick asparagus, chop it into smaller pieces to ensure even cooking.
- Feel free to swap out the vegetables; zucchini or spinach also work well in this dish.
Variations
- For a gluten-free version, use gluten-free breadcrumbs and orzo made from rice or quinoa.
- Swap ground chicken for turkey, pork, or beef for a different flavor profile.
FAQs
Q: Can I make the meatballs ahead of time?
A: Yes, you can prepare the meatballs and store them in the refrigerator for up to 24 hours before baking.
Q: Is there a vegetarian alternative to this dish?
A: Absolutely! Substitute ground chicken with a plant-based ground meat alternative and use plant-based cheese instead of Boursin.
Q: Can I freeze leftovers?
A: Yes, Lemony Boursin Chicken Meatballs with Cheesy Asparagus Orzo can be frozen for up to 3 months. Thaw in the refrigerator before reheating.