Skillet Meatballs and Noodles in Creamy Herb Sauce

I love easy meals and Cook's County seems to have plenty of those in their magazine. Not a lot of ingredients, but excellent flavor and easy prep are key for me these days. This meal didn't disappoint.


This is actually the second time I made this dish, but the first time I cooked it and then left it covered on the stove until I'd put Baby Girl to bed. Not a good idea, as the noodles absorbed all the sauce and the dish was rather dry. This time I made it and we ate immediately. And look - it's a one-skillet meal. Score!



Skillet Meatballs and Noodles in Creamy Herb Sauce
Cook's Country

1 pound ground beef (85% or so)
1 package 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
1/4 cup finely chopped fresh chives

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.

Cook onion in reserved fat until browned, about 6-8 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 med-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 and chives. Season with salt and pepper.