Wednesday, January 9, 2013

Skillet Meatballs and Noodles in Creamy Herb Sauce

Sometimes I pin/star/bookmark a recipe based solely on a single ingredient listed. One of the ingredients that's sure to make me do this is Boursin cheese. I absolutely love it: the creaminess, the funk of the garlic, the freshness of the herbs. In this dish, Boursin is stirred into the meatball mixture and into the sauce. I love this idea -- it's a great way to impart the flavor into every aspect of the dish. 

This dish is so creamy, flavorful and comforting without being too heavy. It's easy too -- everything cooks in one pot. I love the simplicity of meals like this given how busy our evenings are, and I will definitely be making this one again. 

Skillet Meatballs and Noodles in Creamy Herb Sauce
slightly adapted from A Taste of Home Cooking

1 pound ground round or sirloin
1 package spreadable garlic and herb Boursin cheese
Salt and pepper
Vegetable oil
1 onion, chopped fine
2 tablespoons all purpose flour
3 1/2 cups low sodium chicken broth
8 ounces egg noodles
1/4 cup white wine

1. Combine beef, 5 tablespoons Boursin cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl and knead gently until combined. Form mixture into 1 inch meatballs. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook meatballs until well browned all over, about 5 minutes. Transfer meatballs to plate and pour off all but 1 tablespoon fat from pan.

2. Cook onion in reserved fat until browned, about 6 to 8 minutes. Stir in flour and cook until golden, about 1 minute. Add broth, noodles, and wine and bring to a boil. Cover, reduce heat to medium low, and cook, stirring often, until pasta begins to soften, about 5 minutes. Add meatballs and simmer, covered, until meatballs are cooked through and noodles are al dente, about 4 minutes. Turn off the heat and stir in remaining Boursin cheese. Season with salt and pepper.

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