Recipe #295: Skillet Meatballs with Creamy Herb Sauce

So, I had a pound of ground beef I thought I'd need but didn't, and I also had a pack of garlic herb boursin cheese that I bought with no specific recipe in mind.  After a quick Google search, I found this recipe.  DELISH!  It's a bit like Swedish meatballs, but with a lot more flavor.  Easy, hearty, and worth making again....  Don't let the sort of boring pic fool you- it is quite the opposite of bland and boring.

Ingredients:

• 1 Pound - Ground Beef

• 1 (5.2 Ounces) - Package Boursin Cheese with Garlic and Herbs, Crumbled

• To Taste - Salt

• To Taste - Black Pepper

• 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 - White Wine

• 1/4 Cup - Fresh Chives, Finely Chopped

Instructions:

1. 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.

1. 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 and reduce heat to medium-low. 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 cheese and chives. Season with salt and pepper to taste.