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.
Ingredients
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 Thin Asparagus** ends trimmed and discarded, finely chopped (if you're using thick asparagus, see note below)**
- 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** (see note) 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
Notes
**I've gotten quite a few people in the comment say that this recipe took them closer to 45 minutes because the asparagus took a long time to get tender.
With thin asparagus, it shouldn't take any longer than I wrote - but I also realize that I am well versed in the kitchen and probably move a lot quicker than most people.
But if you are using the thick, fat asparagus, just make sure that you slice them thin - almost shave them -- so that they cook quick and evenly.
Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!