Zucchini Meatballs with Creamy Boursin Pasta

Ingredients

• 400 g ground chicken
• 1 cup breadcrumbs (Fresh or panko)
• 1 zucchini (Grated; the source specifies one zucchini, described in the body as large. Two smaller zucchini may also be used.)
• 1 tsp dried oregano
• 0.5 tsp paprika
• 3 cloves garlic (Minced)
• 2 shallots (Finely diced)
• 300 g dried pasta (Spaghetti is the author's preferred choice; linguine, bucatini, orzo, rice, or mashed potatoes are also suggested alternatives. The source notes 75 g per portion, or 100 g for larger portions.)
• 150 g Boursin cheese
• 750 ml chicken stock (Add more if needed)
• 10 g parsley (Finely chopped)
• 1 lemon (Zest and juice; optional but recommended)
• salt (For salting the grated zucchini; use a big pinch)
• flaky salt (A pinch for the meatball mixture)
• black pepper (As a grinding for the meatball mixture and to season the shallots and garlic)
• olive oil (For frying the meatballs and sautéing the aromatics; drizzle into the pan as needed)

Steps

1. 1

   In a large bowl, add the grated zucchini and season with a big pinch of salt. Toss it, then squeeze out as much excess liquid as possible using your hands or a clean tea towel. Pour the liquid away and return the strained zucchini to the bowl.

2. 2

   Add the ground chicken, breadcrumbs, dried oregano, paprika, a pinch of flaky salt, and a grinding of black pepper to the strained zucchini. Mix gently until the ingredients are evenly combined, taking care not to overmix.

3. 3

   Roll the mixture into 16 equal-sized meatballs and set them aside. Dampening your hands can help prevent sticking and produce evenly sized meatballs.

4. 4

   Place a skillet or large non-stick pan over medium heat and drizzle in olive oil.

5. 5

   Once the oil is hot, add the meatballs. Fry them for about 4 minutes on each side until brown and golden, for approximately 16–20 minutes total or until cooked through. A lid may be added to speed up cooking. Remove the meatballs from the pan and set them aside.

6. 6

   Return the pan to the heat and drizzle in a little more olive oil. Add the diced shallots and minced garlic, season with salt and pepper, and fry for a few minutes until softened and aromatic.

7. 7

   Add the Boursin cheese to the skillet and pour in the chicken stock. Stir until combined.

8. 8

   Add the pasta to the skillet, making sure the liquid covers it. Simmer for 8–10 minutes, or until the pasta is al dente. Stir every couple of minutes and push the pasta beneath the liquid so it does not stick to the base of the pan. Add more water or stock if needed.

9. 9

   When the pasta is nearly cooked, return the cooked meatballs to the skillet to heat them through. Top with the finely chopped parsley.

10. 10

    Divide the pasta and zucchini meatballs among 4 bowls. Garnish with lemon zest and/or a squeeze of lemon juice, then serve.

Notes

Leftovers may be stored in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave with the lid ajar and a splash of milk or water to loosen the pasta. The sauce thickens as the pasta releases starch and the Boursin melts; if it is too thin, simmer uncovered for 1–2 minutes. Spinach, peas, broccoli, asparagus, or frozen peas may be added; add leafy greens at the end and cook firmer vegetables before adding the stock.

Nutrition per serving

• main
• one-pot
• pasta
• chicken
• meatballs
• family-friendly
• weeknight
• high-protein