Anyone else love Boursin cheese? If you haven’t had it, it is a semi soft cheese that comes in different flavors. You can spread it on crackers or use it in recipes like this Boursin Chicken. It comes in a few different flavors. I like the the garlic and herb one. This recipe combines ground meat (I used turkey breast) with the cheese, egg, breadcrumbs and spices to make tender, super flavorful meatballs. I served it over some lemon parmesan orzo with peas.
You can use any ground meat here that you like. I chose turkey breast, because you are adding a whole puck of cheese to it, so I wanted to keep the meat choice healthier. You can serve these with orzo like I did, or with rice or pasta. My husband and daughter used the leftover meatballs in their ramen the next day, so they could also end up in a soup. This is another 30 or so minute meal for busy nights.
Cheesy Boursin Turkey Meatballs with Lemon Parmesan Orzo
Ingredients
For the meatballs:
- 1 lb ground turkey breast or other ground meat
- 1 large egg
- 1 5.3 oz Boursin cheese round I used garlic and herb
- 1 tbsp minced fresh basil
- 1/2 cup Italian breadcrumbs
- 1/2 tsp kosher salt
- 1 tsp Italian seasoning
- 2 tbsp olive oil
For the orzo:
- 4 tbsp butter
- 1 onion chopped
- 4 garlic cloves minced
- 1 cup orzo
- 2 cups water
- 1 cup milk
- 1/2 cup grated parmesan
- 1/2 lemon juiced
- 1/2 cup peas
- salt and pepper to taste
Instructions
For the meatballs:
- Whisk together the egg, boursin cheese, basil, salt and italian seasoning. Gently mix this with the turkey and the breadcrumbs until well mixed. Heat oil in a skillet and form the meat into balls. Gently fry them over medium heat until golden brown, then add a little water to the pan and cover and cook until fully cooked through. This allows the turkey breast to cook without drying out. Prepare the orzo at the same time and serve the meatballs over the orzo topped with parmesan and fresh basil.
For the orzo:
- Heat the butter in a sauce pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for a couple minutes. Add the orzo and let it toast a little, then add the water and milk and let it simmer until it cooked al dente. If needed add a bit more water during cooking. Whisk in the parmesan, lemon juice and the peas and season with salt and pepper to taste.