Meatballs and Egg Noodles with Creamy Boursin Sauce

Meatballs and Egg Noodles with Creamy Boursin Sauce

Tender homemade beef meatballs and egg noodles cook together in one skillet, then get tossed in a creamy garlic-and-herb Boursin sauce. This easy 35-minute dinner is rich, savory, and packed with flavor.

Course Main Course

Cuisine American

Keyword Skillet Meatballs and Noodles in Creamy Herb Sauce

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 577kcal

Author Kathleen

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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