Tuesday, August 26, 2014

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.

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

No comments:

Post a Comment