Turkey Sage Meatballs with Boursin Cheese Orzo
If you’re searching for an easy weeknight dinner that feels a little fancy without extra effort, these Turkey Sage Meatballs with Boursin Cheese Orzo are exactly it. Juicy, herby meatballs get pan-seared until golden, then nestled into creamy, cheesy orzo that’s loaded with fresh sage and rich Boursin cheese. It’s cozy, flavorful, and ready in just about 30 minutes, aka the ultimate win for busy nights.
This dish has the vibe of something you’d order at a restaurant, but it’s shockingly simple to make at home. The meatballs are seasoned with parmesan, breadcrumbs, and plenty of sage, while the orzo cooks in a savory broth that turns creamy once you stir in that wheel of Boursin. It’s comfort food with a fresh, herb-packed twist.
Before You Get Started
- Pop your meat mixture in the fridge before rolling—it helps the meatballs hold their shape.
- Use a heavy skillet to brown the meatballs evenly (cast iron works great).
- Stir the orzo occasionally while it simmers so it doesn’t stick.
- Don’t skip the Boursin—it melts into the orzo and makes the sauce creamy, tangy, and full of flavor.
What You Need to Make Turkey Sage Meatballs with Boursin Cheese Orzo
Here’s what you’ll need to bring it together (see exact amounts in the recipe card below):
- Ground turkey, breadcrumbs, parmesan, and fresh sage for the meatballs
- Shallots, chicken broth, roasted chicken base, and orzo for the base
- Boursin cheese to create a creamy sauce
- Seasonings: garlic powder, onion powder, Creole seasoning, salt, and pepper
How to Make Turkey Sage Meatballs with Boursin Cheese Orzo
1
Mix the ground turkey, breadcrumbs, parmesan, fresh sage, and seasonings. Chill for 10 minutes.
Melt butter in a skillet over medium heat, roll and sear the meatballs until cooked through. Remove and set aside.
2
Add more butter and sauté diced shallots until translucent, scraping up browned bits.
Stir in orzo and fresh sage, toast for 3 minutes, then add broth and chicken base. Cover and cook until orzo is tender (about 7 minutes).
3
Remove lid and stir in Boursin cheese until creamy. Taste and adjust seasonings.
Return meatballs to the skillet, top with a sprinkle of parmesan, and serve hot.
Turkey Sage Meatballs with Boursin Cheese Orzo
Ingredients
For the Meatballs
- 1 lb ground turkey
- 6 fresh sage leaves finely chopped
- ½ cup panko breadcrumbs
- ⅓ cup parmesan cheese grated
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp ground sage
- 1 tbsp Creole seasoning
- Salt and pepper to taste
For the Orzo
- 4 tbsp butter divided
- 1 large shallot diced
- 2 cups orzo pasta
- 6 fresh sage leaves finely chopped
- 2 cups chicken broth
- 1 tbsp roasted chicken base Better Than Bouillon
- 1 wheel Boursin cheese Garlic & Herb
- Salt pepper, and Creole seasoning, to taste
- Freshly grated parmesan for serving
Instructions
- In a bowl, mix ground turkey, sage, breadcrumbs, parmesan, garlic powder, onion powder, ground sage, Creole seasoning, salt, and pepper. Chill for 10 minutes.
- Heat 2 tbsp butter in a skillet over medium heat. Roll the turkey mixture into meatballs and sear until browned and cooked through. Remove and set aside.
- In the same skillet, add the remaining butter and shallot. Sauté until softened and translucent, scraping up any browned bits.
- Stir in orzo and sage. Toast for 3 minutes, stirring often.
- Add chicken broth and roasted chicken base. Cover and simmer until orzo is tender, about 7 minutes.
- Remove lid and stir in Boursin cheese until melted and creamy. Adjust seasoning to taste.
- Return the meatballs to the skillet, toss to coat, and finish with parmesan before serving.
