I love a one pan meal. I also love Swedish Meatballs. I adapted this recipe for our tastes (and to use the cheese flavor that was on sale yum yum). The only thing I would change is cooking the wine a bit first to get rid of some of its strong flavor.
- 1 lbGround Beef
- 1 (5.2 Ounces) – Package Boursin Cheese
- Black Pepper
- 1 Small Yellow Onion, Finely Chopped
- 2 tbsp All Purpose Flour
- 3 1/2 Cups Low Sodium Beef Broth
- 8 Ounces Egg Noodles
- 1/4 Cup White Wine
- 1/4 Cup Fresh Chives, Finely Chopped
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 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. Enjoy!