Creamy Orzo & Chicken Meatballs

​Chicken Meatball Ingredients:

• 1 Boursin Cheese
• 1/2 Cup Italian Seasoned Breadcrumbs
• 1 Large Egg
• 1 lb Ground Chicken Meat
• 1/2 Lemon Zest
• Olive Oil (brush coating)
• Salt (to taste)
• 1 TSP Italian Season

​

Orzo Ingredients:

• 1 Asparagus Bunch (shaved, bite size cuts)
• 1 Cup Milk
• 1 Cup Parmesan Cheese (freshly grated)
• 2 Cups Chicken Broth
• 1 Cup Uncooked Orzo
• 6 Garlic Cloves (minced)
• 1/2 Lemon (juiced)
• Pepper (to taste)
• Salt (to taste)
• 1 Small Sweet Onion (chopped)
• 1 TBSP Olive Oil
• 4 TBSP Salted Butter (divided)

​Instructions:

Preheat the oven to 400F. 

Finely cut onion, grate parmesan cheese, mince garlic and individually set aside.

Line the baking sheet with parchment paper. Mix all meatball ingredients together in a bowl. Create quarter size meatballs and place on a baking sheet. Lightly brush each meatball with olive oil. Bake for 20 minutes until golden.

While the meatballs are baking, add 2 TBSP butter and olive into a sauce pan until hot. Add onions, cook until transparent. Add garlic, pepper, salt and cook until fragrant. Add broth and uncooked orzo. Stir and simmer partially covered for approximately 6 minutes. Stir in asparagus, milk and simmer partially covered for approximately 4 minutes. Add cheese, lemon juice, 2 TBSP butter and continue to simmer until blended.

Place meatballs on a plate and pour orzo mixture on top. Serve hot.

​

Tips:

• Bake time may need to be adjusted to your oven.
• Chicken Broth substitutes are Bone or Vegetable Broth.
• Filling but light dish. Great for dinner, lunch or on a hot summer day.
• Leftovers last for 2 – 3 months in the freezer.
• Leftovers last for 3 – 4 days refrigerated.
• Optional to drizzle with olive oil before serving.
• Optional to drizzle with parmesan cheese before serving.
• Orzo is a dry pasta, shaped like long grain rice.
• Should not be soupy but some liquid residual is fine as it will thicken as photographed once cooled.
• Use a potato peeler to shave the stem. Makes them less stringy and tender.