- 4
- 30 mins
Ingredients
- 1 pound 85 percent lean ground beef
- 1 (5.2-ounce) package Boursin cheese with garlic and herbs, crumbled
- 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 ounces egg noodles
- 1/4 cup white wine
- 1/4 cup finely chopped fresh chives
Preparation
Step 1
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.
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 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.