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Chicken Meatballs with Lemon-Dill Orzo and Boursin Cheese Recipe

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4.3 from 14 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Diet: Low Fat

Description

This Chicken Meatballs with Orzo recipe features tender, juicy chicken meatballs seared to perfection and nestled in a creamy, lemony orzo cooked with chicken stock and Boursin cheese. Enhanced with fresh dill and green onions, this dish offers a comforting and flavorful meal perfect for family dinners in just 35 minutes.

Ingredients

Chicken Meatballs

  • 3 tablespoons avocado oil, divided
  • 2 pounds ground chicken
  • ¼ cup green onions, finely chopped
  • ¼ cup dill, finely chopped
  • 2 teaspoons garlic powder
  • 2 ½ teaspoons kosher salt
  • 1 egg

Orzo Pasta

  • 2 tablespoons avocado oil
  • 1 medium onion, finely chopped
  • 16 oz orzo pasta
  • 5 cups chicken stock
  • 5.2 oz Boursin cheese
  • 1 teaspoon kosher salt (more to taste)
  • 1 medium lemon, juiced and zested (divided)
  • 2 tablespoons dill, finely chopped

Instructions

  1. Prepare the Meatball Mixture: In a mixing bowl, combine the ground chicken, finely chopped green onions, dill, garlic powder, kosher salt, and egg. Mix well until all ingredients are evenly incorporated.
  2. Shape the Meatballs: Using a cookie scoop or spoon, portion out the chicken mixture into roughly equal-sized meatballs. Wet your hands with water to help form them into smooth, round shapes.
  3. Sear the Meatballs: Heat a heavy-bottomed pan over medium heat and add 3 tablespoons of avocado oil. Place the meatballs in the pan and sear for 2 minutes on each side until browned. Remove the meatballs from the pan and set aside on a plate.
  4. Cook the Onions: In the same pan, add 2 tablespoons of avocado oil and then the finely chopped onion. Cook over medium heat for about 5 minutes, stirring occasionally, until the onions are softened and translucent.
  5. Add and Toast Orzo: Add the orzo pasta to the pan with the onions and cook for 1 minute, stirring to coat the orzo in oil and lightly toast it.
  6. Simmer with Stock and Cheese: Reduce heat to low and pour in the chicken stock. Stir well to combine and scrape any browned bits off the bottom of the pan to incorporate flavor. Add half of the lemon juice and lemon zest along with the Boursin cheese. Stir until the cheese is melted and the mixture is creamy. Season with 1 teaspoon kosher salt, or to taste.
  7. Cook Meatballs with Orzo: Nestle the seared meatballs into the orzo mixture. Cover the pan with a lid and cook for 10 to 12 minutes over low heat, gently stirring the orzo halfway through to prevent sticking.
  8. Finish and Serve: Remove the pan from heat and stir in the remaining lemon juice and zest for bright flavor. Sprinkle the finished dish with fresh chopped dill. Serve the chicken meatballs with creamy lemon orzo warm for a delicious and comforting meal.

Notes

  • Wet your hands before forming meatballs to prevent sticking.
  • Be careful not to overcook the meatballs during searing as they will finish cooking in the orzo.
  • Gently stir the orzo halfway through cooking to avoid sticking and ensure even cooking.
  • Boursin cheese adds creaminess and a subtle garlic-herb flavor; cream cheese can be a substitute if unavailable.
  • Adjust lemon juice and zest to taste for desired brightness.
  • Use low sodium chicken stock to better control the dish’s saltiness.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/chicken-meatballs-with-lemon-dill-orzo-and-boursin-cheese-recipe/