I LOVE a good skillet meal.
If it has meatballs and pasta in it……..
Oh My Gosh, I’m in!!!
Flavors concentrated in one pan, fewer dishes to wash, and they’re generally not too complicated.
Win-Win-Win!!!
This recipe is wonderful not only because of all of these reasons, it’s also fantastically delicious!
I would describe this dish as a combo of Swedish meatball, homey noodles, and a generous amount of sauce.
The whole fam was totally crazy for this meal. You can’t believe how many requests I get to make it again.
Believe me, since it made its first debut on our dinner table, I’ve already made it again half a dozen times.
Recipe Notes:
Just a few things you might find helpful….. Don’t overcook the meatballs or they will be dry.
If you can, roll the meatballs the night before you’re making this so that dinner gets on the table faster.
If the sauce gets too thick just thin it out with extra chicken broth or water.
I like to cook this recipe in a cast iron skillet.
To get the tight cover on this skillet the recipe calls for, I covered the skillet with aluminum foil.
I bent it down well over the two spouts and weighed that down with a lid from another pan slightly larger than the cast iron skillet I was using.
After seeing an episode regarding Teflon and high heat on Good Eats from Alton Brown, I try not to use my Teflon pans with the high heat required to get the oil smoking called for in this recipe.
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.
Fans Also Made:
None found
Nutrition
More Noodle Recipes!
- Grandma’s Chicken and Noodle Casserole– It is a super creamy, cheesy pan of deliciousness that is quick and easy to put together!
- Beef and Noodles – Classic comfort food, warm, hearty, beefy, and absolutely scrumptious beef and noodles.
- Dragon Noodle Recipe -Soft lo mein tossed with tender chicken and crisp veggies served with a scorching sauce, perfect to spice up your dinner table!
Source: Cook’s Illustrated
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[…] Skillet Noodles and Meatballs in a Creamy Sauce […]
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[…] love a one pan meal. I also love Swedish Meatballs. I adapted this recipe for our tastes (and to use the cheese flavor that was on sale yum yum). The only thing I […]
This looks delish! If I wanted to do 16 ozs of noodles, how mch liquid would I need? Thanks!
Hi Jen. I’ve only made this recipe as I’ve written it. All the ingredient amounts are portioned to cook in this one skillet so I don’t generally change them. Sorry 🙂
this looks delish! If I wanted to do 10 oz of noodles, how much more liquid would I need? Thanks!
Hi Jen. I’ve only made this recipe as I’ve written it. All the ingredient amounts are portioned to cook in this one skillet so I don’t generally change them. Sorry 🙂
Hi. This looks delicious! Would this work with a creamy herb & garlic cheese spread? Our local farm makes a divine one and i’d like to use that if it would work! Thanks!
Hi Ilse. I’m not sure but if I had a spread from a local farm I sure would like to try it!
This looks lovely and easy. How many would it feed?
Hi Jean! It feeds 4
Thanks Kathleen, that’s great.
Jean
Jean, Hope you enjoy!
This looks easy and delicious! I am making this for dinner tomorrow. I love one pot dishes!
John
what is boursin cheese?!? and can i subsititute that with something else…
It’s a soft, mild cheese often flavored with herbs. It’s readily available at most super markets. You could use whipped cream cheese as a sub but it’s flavor is different.
I want to thank you for this recipe. It was delicious! My family asked for it to be made again as they could not get enough.
This sounds delicious and so easy!
Oh, these meatballs look delicious! Could I borrow them for dinner?