Turkey Sage Meatballs with Boursin Cheese Orzo
Juicy, herby turkey meatballs served over creamy, sage-infused orzo with Boursin cheese. A quick, flavorful weeknight dinner ready in 30 minutes.
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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.
