This Zucchini Meatballs with Boursin Pasta dish is one of my favorite recipes at the moment. I love making homemade meatballs, they taste SO much better than store-bought. Soo I've paired the meatballs with this creamy boursin pasta sauce and it's absolutely perfect. It's all made in one pot so it's super low effort. I hope you love it as much as we do.
Hey hey! It's currently August and zucchini's are in full swing! We recently visited Henry's parents and they're growing zucchini's in abundance. This recipe is inspired by our visit (Henry's parents were asking me for recipe recommendations!!), and I'm so happy with how it turned out.
Another zucchini recipe for you are my noodles alla nerrano (Stanley Tucci's fave recipe).
Other dishes that include ingredients that are in season is my apple fennel salad and my sticky ginger eggplant recipe!
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Main ingredients
Ground chicken: I buy ground chicken from the store but you can totally finely chop your own chicken thighs if you'd like. Alternatively, you can use ground beef or pork.
Breadcrumbs: homemade breadcrumbs or store-bought panko breadcrumbs work. This helps bind the ingredients together!
Zucchini: I'm using one large zucchini but feel free to use 2 smaller ones. Zucchini contains quite a lot of water, so we salt them in a bowl and then strain the water out of them.
Pasta: spaghetti is my pasta of choice but linguine, bucatini or orzo would also work well for this zucchini meatballs recipe! I would also totally serve the meatballs with rice or mashed potatoes!!
Boursin cheese: yep, that's right, boursin cheese creates the ultimate creamy pasta sauce. You could go for blue cheese if you love a tanginess or cream cheese for a plainer flavor.
Chicken stock: this adds the extra liquid to ensure our pasta is cooked and we have a lovely sauce.
For the full ingredients list with measurements and instructions, scroll down this blog to the recipe card.
How to make zucchini meatballs (with photos)
Step 1: Let's make the zucchini chicken meatballs. In a large bowl, add in the grated zucchini and season with 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 big pinch of flaky salt, and grinding of black pepper.
Roll the mixture into 16 equal sized meatballs and set aside.
Step 2: 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 (16-20 minutes in total). Remove from the pan and set aside.
Step 3: 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.
Step 4: To the skillet, add in the boursin cheese and pour in the chicken stock. Stir to combine.
Step 5: 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 it sticking).
Step 6: Once the pasta is nearly cooked, add in the cooked meatballs and top with finely chopped parsley.
Step 7: Divide your pasta and zucchini meatballs between 4 bowls. Garnish with lemon zest and/or a squeeze of lemon juice. Enjoy!!
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Tips for success
Don't skip squeezing the zucchini. This is the most important step. After salting, squeeze out as much liquid as possible using your hands or a clean tea towel. Too much moisture can make the meatballs soft and difficult to brown.
Mix the meatballs gently. Combine the meatball mixture just until everything is evenly incorporated. Overmixing chicken mince can make the meatballs dense rather than tender.
Use damp hands to roll. Lightly wet your hands with water before shaping the meatballs to prevent the mixture sticking and to create smooth, evenly sized meatballs that cook at the same rate.
Brown before moving. Let the meatballs develop a golden crust before turning them. If they stick to the pan, they usually need another minute before they're ready to flip.
Cook to temperature. Chicken meatballs are cooked when they reach an internal temperature of 75°C (165°F). This helps avoid overcooking while ensuring they're safe to eat.
Use a large, deep skillet. The pasta needs enough room to cook evenly in the sauce. If your pan is too small, use a wide sauté pan or shallow Dutch oven.
Keep the pasta submerged. Stir every couple of minutes and push the pasta under the liquid as it softens. If the sauce reduces too quickly before the pasta is cooked, add a splash of hot water or extra stock.
Adjust the sauce consistency. The sauce will continue to thicken as the Boursin melts and the pasta releases starch. If it's too thick, stir in a little pasta water or stock. If it's too thin, simmer uncovered for a minute or two before serving.
Add the meatballs back at the end. Return the cooked meatballs to the pan for the last minute or two to warm through without overcooking them.
Finish with fresh lemon. A little lemon zest and a squeeze of juice right before serving cuts through the richness of the Boursin and brightens all the flavours.
FAQs
Yes! Turkey mince works just as well and produces equally juicy meatballs. Cooking time remains the same—just ensure the meatballs reach 75°C (165°F) internally.
Yes. Roll the meatballs up to 24 hours in advance and store them covered in the fridge until ready to cook.
Yes. Freeze them either raw or cooked for up to 3 months. Defrost overnight in the fridge before cooking or reheating.
Absolutely. Garlic and herb cream cheese works well, or use plain cream cheese and add extra garlic and herbs for a similar flavour.
Simply stir in a splash of hot water, chicken stock, or reserved pasta water until it reaches your preferred consistency.
Yes. The starch from the pasta and the melted Boursin will naturally thicken the sauce as it cooks. If needed, simmer uncovered for another 1–2 minutes.
Definitely. Spinach, peas, broccoli florets, asparagus, or frozen peas all make great additions. Stir leafy greens in at the end, while firmer vegetables should be cooked before adding the stock.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or chicken stock to bring the sauce back to a creamy consistency.
Yes. Bake at 200°C /395F for 18–22 minute, turning halfway through, until cooked through.
More pasta recipes you might like
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Zucchini Meatballs (with Creamy Boursin Pasta)
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!
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