Tuesday, April 26, 2016

Herb Pasta and Meatballs (one pot!)

Incredible flavor made in just 1 pot - pasta included! Meatballs are browned and then nestled in a creamy herb based sauce and cooked alongside egg noodles. This recipe is quick, easy, and perfect for busy weeknights!

Spring usually means longer days spent outside - whether it's yardwork, ball practice, or just enjoying the sun. I always find that I hibernate in the winter evenings but am anxious to get out of the house when it's so beautiful outside! Charlotte in the spring is especially lovely so I've been reaching for quick and easy weeknight meals. Who wants to stay inside and cook or do dishes? This recipe is perfect!

You quickly mix together Boursin cheese and ground beef to create small meatballs. Brown the meatballs in your pan, remove, then make the creamy herb sauce. Once it's going, you add the quick cooking egg noodles and browned meatballs back in the pan to finish cooking. Add a little more Boursin and some chives and you've got dinner!

Boursin cheese is a soft cheese - often flavored - found in your specialty cheese section of the grocery store. I used garlic and herb but you could switch it up. 

Herb Pasta & Meatballs
1 pound lean ground beef
1 package garlic and herb Boursin cheese
Salt and pepper
Extra virgin olive oil
1 onion, finely chopped
2 tablespoons all purpose flour
3.5 cups low sodium chicken broth
8 ounces egg noodles
1/4 cup white wine
1/4 cup finely chopped fresh chives

Combine beef, 5 tablespoons Boursin cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl and gently combine. 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.

Add the onion to the reserved fat and cook until browned, about 6-8 minutes. Sprinkle in flour and stir, cooking until golden, about 1 minute. Add the 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 the  remaining Boursin cheese and chives. Season with salt and pepper.

Source: adapted from Cooks Country Magazine

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