Zucchini Meatballs (with Creamy Boursin Pasta)

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Zucchini Meatballs (with Creamy Boursin Pasta)

These Zucchini Meatballs with Boursin Pasta is one of my favorite recipes at the moment.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course

Servings: people

Calories: 574kcal

Author: Emily Roz

Ingredients

For the zucchini meatballs

400 g ground chicken
1 cup fresh or panko breadcrumbs around 50g if you don't have cups
1 zucchini grated
1 teaspoon dried oregano
½ teaspoon paprika

For the pasta

3 garlic cloves minced
2 shallots finely diced
300 g dried pasta 75g per portion, make it 100g if you want bigger portions.
1 boursin cheese (150g)
750 ml chicken stock plus more if need be
10 g parsley finely chopped
1 lemon zest + juice optional but recommend!

Instructions

Let's make the zucchini chicken meatballs. In a large bowl, add in the grated zucchini and season with a big pinch of salt. Toss the grated zucchini and then squeeze out any excess liquid. Pour the liquid away, then add the strained zucchini back into the bowl with the ground chicken, breadcrumbs, dried oregano, paprika, a pinch of flaky salt, and grinding of black pepper. Mix to combine.
Roll the mixture into 16 equal sized meatballs and set aside (see tips further up the blog).
Place a skillet or large non-stick pan on medium heat and drizzle with olive oil. Once hot, add in the meatballs and fry for 4 minutes on each side until brown and golden (total cooking time around 16-20 minutes or until cooked through, feel free to add on a lid to speed up cooking). Remove from the pan and set aside.
Place the pan back on the heat and drizzle with a touch more olive oil. Add in the shallots and garlic. Season with salt and pepper, and fry for a few minutes until softened and aromatic.
To the skillet, add in the boursin cheese and pour in the chicken stock. Stir to combine.
Add the spaghetti into the skillet (ensuring the liquid is covering the pasta), and simmer for 8-10 minutes or until al dente. Stir the pasta to ensure it doesn't stick to the base of the pan (add more water if its sticking).
Once the pasta is nearly cooked, add in the cooked meatballs to heat them up and top with finely chopped parsley.
Divide your pasta and zucchini meatballs between 4 bowls. Garnish with lemon zest and/or a squeeze of lemon juice. Enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!

Storage: place any leftovers in airtight containers and into the fridge for up to 3 days. To reheat, place in the microwave lid ajar, with a splash of milk or water to loosen up the pasta.

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