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Skillet Swedish Meatballs February 16, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

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.

Ingredients:

  • 1 lbGround Beef
  • 1 (5.2 Ounces) – Package Boursin Cheese
  • Salt
  • 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

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Instructions:

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.

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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.

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Stir in flour and cook until golden, about 1 minute.

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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!

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