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skillet meatballs and noodles in creamy herb sauce

October 3, 2010

Usually, when Chris and I make dinner, I like to make something that requires many many steps and ingredients. I figure that my days of not having to spend time on laundry and grocery shopping and paying bills and all those other mysterious grown-up responsibilities instead of on cooking are pretty numbered, so I may as well take advantage of them.

However, this Friday, both of our families decided they were too cool to eat with us, and it’s somehow less fun to spend two hours on dinner if you don’t have a crowd of ooh-ers and ahh-ers to enjoy it. So we settled on something pretty simple for dinner, and guess what? It was still tasty!

The sauce in this dish is pretty mild. I loved it, because I think Boursin cheese (or any cheese except Swiss, really) is the greatest thing ever. But since it’s pretty much the only thing flavoring the dish, if you don’t like it, this…probably isn’t the recipe for you.

The only downside is that I overcooked the meatballs in an attempt to compensate for the fact that Chris made them a little chubbier than the recipe calls for. That’s a rare occurrence for me (pun intended!!!1), since I usually like my meat still bleeding, but somehow the concept of medium-rare meatballs seems strange to me.

Be that as it may, I was impressed with how good the meatballs tasted, considering that most recipes I’ve seen/used involve chopping onions, food processor-ing breadcrumbs, and at least several shakes of spices, while this one pretty much just involves mashing the meat up with cheese. I think the cheese did a really nice job of keeping the meat flavorful and pretty tender, despite my best efforts. Overall, this is a win for a quick dinner!

Skillet Meatballs and Noodles in Creamy Herb Sauce
1 lb. ground beef [the original recipe calls for 85% lean; we used 94% or something like that]
1 5.2-oz. package Boursin cheese with garlic and herbs
salt and pepper
1 tablespoon vegetable oil
1 onion, chopped fine
2 tablespoons all-purpose flour
3 1/2 cups low-sodium chicken broth
8 oz. egg noodles [we used 12 oz. and there seemed to be plenty of sauce]
1/4 cup white wine
1/4 cup finely chopped fresh chives

1. Combine beef, 5 tablespoons Boursin cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper in 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, 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. Off heat, stir in remaining Boursin and chives. Season with salt and pepper. Serve.

Source: Cook’s Country

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