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Meatballs and Egg Noodles with Creamy Boursin Sauce is the kind of easy dinner that delivers far more flavor than you’d expect from one skillet and 35 minutes. Tender homemade beef meatballs and egg noodles cook together in a savory sauce that’s finished with creamy garlic-and-herb Boursin.
The Boursin does double duty here—it’s mixed right into the meatballs for extra flavor and tenderness, then stirred into the skillet at the end, where it melts into an incredibly creamy herb sauce. Add browned meatballs, sautéed onion, a splash of white wine, and plenty of fresh chives, and this simple ground beef dinner is anything but ordinary.
If your family loves a cozy meatball dinner, try my Meatballs and Gravy, French Onion Meatballs, Crockpot Mississippi Meatballs, and Porcupine Meatballs next.
✨ Before You Begin
✨ Use a large skillet with a lid. The meatballs, sauce, and egg noodles all cook in the same skillet, so you’ll need enough room to stir the noodles as they cook.
✨ Have your ingredients measured and ready. Once the meatballs are browned, the recipe moves quickly, and the Boursin and chives are stirred in right at the end.
✨ The egg noodles cook right in the sauce. Instead of boiling separately, they cook directly in the broth and wine, soaking up all that savory flavor as they become tender.
Ingredients + Key Notes
Ground Beef: The base of our homemade meatballs. Mix it gently with the cheese and seasonings just until combined so the meatballs stay tender.
Boursin Garlic & Fine Herbs Cheese: Our big flavor booster! Some goes right into the meatballs, while the rest is stirred in at the end to create the creamy garlic-and-herb sauce.
Egg Noodles: These cook right in the skillet with the broth and wine, where they soak up all that savory flavor. Stick with egg noodles here since the amount of liquid and cooking time are designed specifically for them.
Yellow Onion: Cooking the onion in the flavorful drippings left behind by the browned meatballs builds another layer of savory flavor.
All-Purpose Flour: Just a little flour thickens the cooking liquid so it becomes a creamy sauce instead of a thin broth.
Low-Sodium Chicken Broth: Provides the cooking liquid for the noodles and forms the savory base of the sauce. Using low-sodium broth gives you better control over the final seasoning.
Dry White Wine: Adds acidity and depth that balances the richness of the Boursin. Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay all work well.
Fresh Chives: Stirred in at the very end for fresh oniony flavor and a little color that brightens up the rich, creamy sauce.
🥣 How to Make Meatballs and Egg Noodles
Make the meatballs. Gently mix the ground beef, Boursin, salt, and pepper, then shape into 1-inch meatballs.
Brown the meatballs. Cook them in a little oil until nicely browned all over. Transfer them to a plate, leaving 1 tablespoon of the flavorful drippings in the skillet.
Cook the onion. Sauté the onion in the reserved drippings until browned. Stir in the flour and cook for about 1 minute.
Add the noodles. Pour in the chicken broth and white wine, then add the egg noodles. Bring to a boil, cover, and cook, stirring often, until the noodles begin to soften.
Finish cooking. Return the meatballs to the skillet, cover, and simmer until the meatballs are cooked through and the noodles are al dente.
Make it creamy. Remove the skillet from the heat and stir in the remaining Boursin and fresh chives until the cheese melts into a creamy sauce. Season to taste and serve.
⭐ Pro Tips
⭐ Don’t overwork the meatballs. Mix the beef and Boursin just until everything comes together. Overmixing compacts the meat and can make the meatballs tough.
⭐ Give the meatballs time to brown. That golden-brown crust adds flavor to the meatballs and leaves flavorful browned bits behind for the sauce.
⭐ Don’t discard all those drippings. Leave 1 tablespoon in the skillet to cook the onion and start building the sauce.
⭐ Stir the noodles often. Because they’re cooking directly in a relatively small amount of liquid, stirring helps them cook evenly and keeps them from sticking together.
⭐ Add the final Boursin off the heat. Stirring it in after removing the skillet from the heat lets it melt smoothly into the cooking liquid for a rich, creamy sauce.
Serving Suggestions
This creamy meatballs and egg noodles recipe is a hearty meal all on its own, so I like to pair it with something fresh and green. Try it with roasted broccoli, Southern green beans, sauteed asparagus, or my house salad to balance the rich Boursin sauce.
For an extra-cozy dinner, add some Dutch Oven bread or quick dinner rolls for soaking up every last bit of that creamy garlic-and-herb sauce.
Storing + Freezing + Make-Ahead
Storing: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The egg noodles will continue to absorb some of the sauce as they sit, so the dish may be thicker the next day.
Freezing: I don’t recommend freezing the finished dish. The egg noodles can become soft after freezing and thawing, and the creamy sauce may change in texture.
Reheating: Reheat gently on the stovetop over low heat or in the microwave. If the sauce has thickened in the refrigerator, a small splash of chicken broth can help loosen it.
Make-Ahead: This recipe is best when freshly made, but you can shape the meatballs and chop the onion and chives ahead of time. Keep everything covered in the refrigerator until you’re ready to cook.
Frequently Asked Questions
What is Boursin cheese?
Boursin is a soft, creamy cheese flavored with herbs and seasonings. This recipe uses Boursin Garlic & Fine Herbs, which adds garlic and herb flavor to both the meatballs and the creamy sauce.
Can I use a different type of pasta?
I recommend sticking with egg noodles. They cook directly in a measured amount of broth and wine, so another pasta shape may require different amounts of liquid and a different cooking time.
What sauce goes with meatballs and egg noodles?
Creamy sauces are especially delicious with meatballs and egg noodles. Here, Boursin melts into the cooking liquid to make an easy creamy garlic-and-herb sauce without needing heavy cream.
Can I make meatballs and egg noodles ahead of time?
The finished dish is best freshly made because the noodles continue absorbing the sauce as they sit. To get a head start, you can shape the meatballs and chop the onion and chives ahead of time and refrigerate them until you’re ready to cook.
More Meatball Recipes You’ll Love
Grape Jelly Meatballs — Sweet, tangy, and ridiculously easy, these saucy meatballs are always a hit for parties, holidays, and game day.
BBQ Meatballs — Tender homemade meatballs smothered in a sweet and smoky barbecue sauce for an easy family dinner or crowd-pleasing appetizer.
Italian Baked Meatballs — Juicy, flavorful Italian meatballs baked in the oven for an easy, no-fuss way to make a classic family favorite.
Meatball Stew — Tender meatballs, vegetables, and a rich, savory broth make this hearty stew pure comfort food in a bowl.
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Meatballs and Egg Noodles with Creamy Boursin Sauce
Ingredients
- 1 pound ground beef
- 1 (5.2 ounce) package Boursin Cheese & Garlic and Herbs, divided
- 3/4 teaspoon table salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 small yellow onion, finely chopped
- 2 tablespoons all-purpose flour
- 3 1/2 cups low-sodium chicken broth
- 8 ounces egg noodles
- 1/4 cup dry white wine, such as Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay
- 1/4 cup fresh chives, finely chopped
Instructions
- Make the meatballs. In a medium bowl, gently mix the ground beef, 5 tablespoons Boursin cheese, ¾ teaspoon salt, and ¼ teaspoon black pepper just until combined. Shape the mixture into 1-inch meatballs.
- Brown the meatballs. Heat the oil in a large nonstick skillet over medium-high heat until just smoking. Add the meatballs and cook until well browned all over, about 5 minutes. Transfer the meatballs to a plate. Pour off all but 1 tablespoon of the fat from the skillet.
- Cook the onion. Add the onion to the reserved fat and cook until browned, 6–8 minutes. Stir in the flour and cook until golden, about 1 minute.
- Cook the noodles. Add the chicken broth, egg noodles, and white wine and bring to a boil. Cover, reduce the heat to medium-low, and cook, stirring often, until the noodles begin to soften, about 5 minutes.
- Finish the meatballs and noodles. Return the meatballs to the skillet. Cover and simmer until the meatballs are cooked through and the noodles are al dente, about 4 minutes.
- Make it creamy. Remove the skillet from the heat. Stir in the remaining Boursin cheese and chives until the cheese melts into the sauce. Season with salt and black pepper to taste and serve.
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