Skillet Meatballs and Noodles in Creamy Herb Sauce

I have really been in the mood for pasta dishes lately, and I saved this recipe from Sarah's blog A Taste of Home Cooking awhile ago, and figured now was the perfect time to try it out! I loved how easy this recipe was to put together, and hoe delicious it turned out. The sauce is not to heavy, but very savory and full of flavor. We moved into our home in November 2011 and had no idea what the garden was going to offer us in the spring. To my delight fresh chives have popped up in the garden and a rhubarb plant is growing! We are in the process of making our own raised bed garden, but its nice to have a few things right off the bat. I was very pleased to be able to use the chives from our garden in this recipe. It makes me so excited for more summer fruits and veggies!

1 pound ground beef (I used 90% lean)
1 package garlic and herb Boursin cheese
 1 1/2 Tbl olive 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
Salt and Pepper

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.

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