Meatballs Series, Episode 1: Lemon-Garlic Turkey Meatballs w/ Boursin over Mascarpone Risotto

Episode 1 of the Meatball Series is coming in hot.
We’re starting strong with lemony turkey meatballs made using the entire round of Boursin cheese — yes, the whole thing. The richness of the cheese is perfectly balanced by bright lemon zest, and I love serving these piled high over a lemony mascarpone risotto. The fresh, cheesy meatballs cut right through the creamy, dreamy risotto for the ultimate comfort-meets-elevated dinner. Fair warning: these are wildly addictive and will have everyone asking when you’re making them again.

Adapted from original recipe from Grilled Cheese Social.

INGREDIENTS

BOURSIN MEATBALLS

1 lb ground turkey (93/7)
1 large egg + 1 egg yolk
1 5.3 oz Boursin cheese round, very soft (I use original flavor)
½ cup panko breadcrumbs
2 tbsp whole milk
1 small shallot, very finely minced
2 garlic cloves, grated or minced
Zest of one lemon
1–1½ tbsp fresh lemon juice, to taste
2 tbsp fresh Italian parsley, minced
1 tsp dried oregano
¾ tsp kosher salt
½ tsp freshly cracked black pepper
½ tsp red pepper flakes, optional
1 tbsp good olive oil

MASCARPONE RISOTTO

1 tbsp olive oil
2 tbsp unsalted butter
1 small shallot, finely minced
1 cup Arborio rice
½ cup dry white wine
4-5 cups warm chicken stock
½ cup freshly grated Parmesan
⅓ cup mascarpone cheese
1 tbsp good olive oil Salt and pepper, to taste

FOR SERVING

Freshly grated Parmesan
Minced Italian flat leaf parsley
Lemon zest or chili oil (optional)

Instructions

1. Preheat & prep
   Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.

2. Make the meatball mixture
   In a large bowl, combine all meatball ingredients and mix gently until just combined. The mixture should be soft but scoopable — avoid overmixing. If needed, add a small amount of breadcrumbs or olive oil to adjust the texture.

3. Shape
   Roll the mixture into 1–1½-inch meatballs (about golf-ball sized). Place all of the raw meatballs on one prepared baking sheet.

4. Sear
   Heat a combination of olive oil and butter in a large skillet over medium heat. Working in batches, sear the meatballs on all sides until golden brown, about 5–7 minutes total per batch. Transfer the seared meatballs to the second prepared baking sheet.

5. Finish in the oven
   Once all meatballs are seared, transfer the baking sheet to the oven and bake for 8–10 minutes, or until cooked through and tender. (Alternatively, you can finish cooking the meatballs fully in the skillet by lowering the heat and cooking for an additional 8–10 minutes.)

6. Serve
   Serve warm over mascarpone risotto, rice, or alongside your favorite vegetables. Enjoy!

7. Store
   Store leftovers in an airtight container in the refrigerator for up to 4–5 days.

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