Lemony Boursin Chicken Meatballs with Cheesy Asparagus Orzo

These lemony boursin chicken meatballs with asparagus orzo will be your new go-to dinner for busy nights. It's light and flavorful and comes together with ease.

Why You'll Love this Easy Recipe

This Boursin chicken meatball recipe began as a clever clean-out-your-fridge-kind-of-meal but quickly evolved into a beloved family favorite!

These lemony chicken meatballs are a game-changer. They're fresh, light, and irresistibly comforting. Thanks to the creamy Boursin cheese, they turn out incredibly moist and flavorful with a delightful cheesy herby twist.

This quick and easy dinner recipe is perfect for busy weeknights when you need something both delicious and hassle-free.

And for ultra convenience, be sure to pair these savory meatballs with cheesy asparagus orzo. It's a a perfect match that will take your meal to the next level.

These boursin chicken meatballs are destined to become your go-to chicken recipe for a stress-free, mouthwatering dinner on the fly.

So let's get to it shall we?!

Ingredients & Substitutions

For the Meatballs

• Ground Chicken: I have only made this meatball recipe with ground chicken but I don't see why ground beef or ground turkey wouldn't work?! If you're using beef, drop the cooking time down 10 minutes.
• Egg: No substitute for egg in these chicken meatballs.
• Garlic & Herb Boursin Cheese: Want to use ricotta or another flavor of boursin?! Go for it!
• Lemon Zest: I think fresh lemon zest is SO GOOD in this easy dinner recipe but you could also skip it or use lemon pepper seasoning. Just keep in mind that the orzo needs half a lemon so I wouldn't skip it if I were you.
• Italian Breadcrumbs: If you're using panko or regular breadcrumbs, that works too! Just add a little more seasoning and salt.
• Kosher salt: If you're using a different salt, just don't use as much since the other salts tend to taste saltier than kosher.
• Italian Seasoning: You could also swap this for lemon pepper seasoning or your favorite all purpose spice blend.
• Olive Oil: Any neutral oil will work in place of olive oil.

For the Asparagus Orzo

• Salted Butter: You can also use regular butter just add in a lil pinch of salt.
• Olive Oil: You can use all butter if you don't want to use olive oil here but I think the combo leads to the best results.
• Sweet Onion: White onion or yellow onion work just fine. Try shallots, too.
• Fresh Garlic: Please don't swap fresh garlic for the pre-minced jarred variety if you don't have to.
• Dry Orzo: Uncooked orzo works best for the liquid to pasta ratio but you could probably substitute it for pastina.
• Broth: Feel free to use chicken bone broth or vegetable broth.
• Asparagus: If you're not a fan of asparagus, I've got a few more recommendations below. If you want it more cheesy and less vegetable-y, just add in 1 cup of your preferred cheese.
• Milk: You could use whole milk, 2% milk or low fat milk - it really doesn't matter.
• Parmesan Cheese: Any hard aged Italian cheese will work just fine.
• Lemon Juice: Use the lemon just from the lemon you just zested in the first part of the recipe and you'll be good to go!
• Fresh Cracked Pepper: You could also use regular ole' pepper if you have it.
• Optional Additions: Want it more veggie-ful?! Try adding in chopped broccoli, green peas, spinach, roasted red peppers or other quick cooking vegetables.

Step by Step Instructions

• PREP OVEN: Preheat oven to 400F
• PREPARE MEATBALLS: Add all of the meatball ingredients to a large mixing bowl and mix until combined. Roll into 1.5 inch golf ball sized balls and place in a greased cast iron skillet, baking sheet or oven safe skillet.

• BAKE MEATBALLS: Drizzle with olive oil and bake for 25-30 minutes. If not brown on the top, turn the broiler on high for the last 3 minutes then remove from the heat.
• START ORZO: While the meatballs are cooking, add olive oil and 2 tablespoon of butter to a pan with a tight fitting lid and heat it over medium heat. Once hot, add onion and a pinch of salt and cook for 4-5 minutes. Add garlic and cook down for another few minutes or until the garlic is starting to get tender and fragrant.

• ADD BROTH: Add uncooked orzo and the broth and stir. Once simmering, put the lid on and let cook for about 6 minutes.
• ADD ASPARAGUS & MILK: Remove lid and add asparagus and milk and stir once more. Put the lid back on and let the dish cook for 3-4 more minutes or until the pasta is al dente and the asparagus is tender.

• ADD FINISHING TOUCHES: Remove the lid and add the cheese, remaining butter and stir. Season with salt and pepper to taste.
• PLATE & SERVE: Pour the asparagus orzo onto a shallow, large serving bowl and top with meatballs, a drizzle of finishing olive oil and tons of grated parmesan cheese.
• SAVE: You can place any leftovers in an airtight container and keep it in the fridge for up to 4 days.

What to pair with it

Luckily, these lemony bousin chicken meatballs pair perfectly with the cheesy asparagus orzo. But if you wanted more easy recipes to bring this meal to life, here are a few of my favorites:

• Easy Yellow Squash & Zucchini Recipe (Simple Southern Side)
• Slow Cooker Tortellini Casserole with Cheesy Chicken & Pesto
• Goat Cheese Pepperoni Pizza Dip with Hot Honey
• Shortcut "Fried" Goat Cheese Balls Recipe With Spicy Honey
• Kale Butternut Squash Salad with Feta, Avocado & Hot Honey Vinaigrette

Recipe

Lemony Boursin Chicken Meatballs with Cheesy Asparagus Orzo

These lemony boursin chicken meatballs with asparagus orzo will be your new go-to dinner for busy nights. It's full of flavor and comes together with ease.

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course, meat, starch, vegetable

Cuisine American, Italian

Servings 4 people

Equipment

• Baking Sheet
• Cast Iron Skillet
• braiser
• Mixing Bowl

Ingredients

  

1x2x3x

FOR THE MEATBALLS

• 1 lb Ground Chicken
• 1 large Egg
• 1 5.3 oz Garlic & Herb Boursin Cheese Round
• 1 Lemon zested
• 1 tablespoon Fresh Basil Leaves finely minced
• ½ cup Italian Breadcrumbs
• ½ teaspoon Kosher salt
• 1 teaspoon Italian seasoning
• 1 tablespoon Olive Oil

FOR THE ORZO

• 4 tablespoon Salted Butter divided
• 1 tablespoon Olive Oil (plus more for serving)
• 1 small Sweet Onion finely chopped
• 4 cloves Garlic finely chopped
• 1 cup Uncooked Orzo
• 2 cups Broth (vegetable or chicken or bone)
• 1 bunch Asparagus ends trimmed and discarded, finely chopped
• 1 cup Milk
• 1 cup Parmesan Cheese freshly grated (plus more for serving)
• ½ Lemon juiced
• Kosher Salt
• Fresh Cracked Pepper

Instructions

 

• Preheat oven to 400F
• Add all of the meatball ingredients to a large mixing bowl and mix until combined.
• Roll into 1.5 inch golf ball sized balls and place in a greased cast iron skillet, sheet pan or oven safe baking dish.
• Drizzle with olive oil and bake for 25-30 minutes. If not brown on the top, turn the broiler on high for the last 3 minutes then remove from the heat.
• While the meatballs are cooking, add olive oil and 2 tbsps of butter to a pan with a tight fitting lid and heat it over medium heat.
• Once hot, add onion and a pinch of salt and cook for 4-5 minutes.
• Add garlic and cook down for another few minutes or until the garlic is starting to get tender and fragrant.
• Add uncooked orzo and the broth and stir. Once simmering, put the lid on, slightly ajar, and let cook for about 6 minutes.
• Remove lid and add asparagus and milk and stir once more. Put the lid back on and let the dish cook for 3-4 more minutes or until the pasta is al dente and the asparagus is tender.
• Remove the lid and add the cheese, remaining butter, lemon juice and stir. Season with salt and pepper to taste.
• Pour the asparagus orzo onto a shallow, large serving bowl and top with cooked meatballs, a drizzle of finishing olive oil and tons of grated parmesan cheese.

Video

Keyword chicken dinner, pasta, quick dinner

Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!