Name: Skillet Meatballs and Noodles in Creamy Herb Sauce
Total time: 30 min
Yield: Serves 4
Ingredients: 1 pound 85 percent lean ground beef; 1 (5.2-ounce) package Boursin cheese with garlic and herbs, crumbled; 1 tablespoon 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; 3/4 teaspoon table salt; 1/4 teaspoon ground black pepper

Why This Recipe Works

We started our Skillet Meatballs and Noodles in Creamy Herb Sauce recipe by cooking the meatballs, pasta, and sauce all in the same skillet to let the flavors meld and make cleanup easier. Instead of a traditional tomato-based sauce, we developed a simple sauce with reserved fat from the meatballs, onions, flour, chicken broth, wine, and Boursin cheese.

Instructions

Combine beef, 5 tablespoons Boursin cheese, ¾ teaspoon salt, and ¼ 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.

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 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.