Creamy Lemon Meatballs

Name: Creamy Lemon Meatballs with Boursin Cheese Sauce
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 2 servings
Cuisine: French
Ingredients: 12 oz meatballs, vacuum sealed; ½ package Boursin cheese; 1 lemon, zested; ½ cup chicken broth; 4 oz egg noodles; ¼ cup finely chopped herbs such as basil, parsley, or chives, optional

Creamy lemon meatballs are tender, vacuum-sealed meatballs coated in a silky Boursin cheese sauce brightened with fresh lemon zest and served over egg noodles. The Boursin base eliminates the risk of curdling that comes with traditional cream sauces, making this an foolproof weeknight dinner.

🌍French 🏷️Beef 🏷️Dinner 🏷️Boursin cheese 🏷️Lemon 🏷️Egg noodles

Total

1h 40m

Servings

2

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From Recette Magazine

Ingredients

12 oz meatballs, vacuum sealed
½ package Boursin cheese
1 lemon, zested
½ cup chicken broth
4 oz egg noodles
¼ cup finely chopped herbs such as basil, parsley, or chivesoptional

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Instructions

1
Place 12 oz meatballs in a Suvie pan, cover with water, and place into the bottom zone of Suvie. Whisk together 1/2 package Boursin and 1/2 cup chicken broth in a second Suvie pan and insert into the top zone of your Suvie. Input settings, and cook now or schedule. Suvie Cook Settings: Bottom Zone: Sous Vide at 160°F for 1 hour, 30 minutes. Top Zone: Sous Vide at 160°F for 1 hour, 30 minutes.
2
Place 4 oz pasta in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule. Suvie Starch Cooker Settings: Pasta, 2 cups, 8 minutes.
3
Once the meatballs have finished cooking, remove from packaging, discarding any liquid left in the vacuum bag.
4
Whisk lemon zest into the Boursin mixture. In a large bowl, toss together the egg noodles, meatballs, and sauce. Season to taste with salt and pepper. Divide between plates, top with herbs, and serve.

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Tips & Notes

Pro tips

Add the Boursin cheese off-heat or over very low heat to prevent any risk of separation, even though Boursin is stable.
Zest the lemon before cutting it in half to juice; the oils in the zest brighten the dish without the intensity of lemon juice alone.
Don't overcrowd the pan when reheating; stir gently to coat meatballs evenly with sauce and avoid breaking them apart.
If sauce is too thick after refrigeration, loosen it with 1-2 tablespoons chicken broth or water when reheating.

Substitutions

Boursin cheese → cream cheese softened with fresh dill, parsley, and garlic (milder herb flavor)
Egg noodles → fettuccine or pappardelle (holds sauce better than thinner pasta)
Chicken broth → vegetable broth or white wine (wine adds acidity, use less lemon zest if substituting)
Fresh lemon zest → 1 teaspoon lemon extract or ½ teaspoon citric acid (less fresh flavor, but works in a pinch)

Storage & make-ahead

Store meatballs and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, stirring occasionally and adding 1-2 tablespoons broth if needed. Freeze for up to 2 months in a freezer-safe container; thaw in the refrigerator overnight before reheating.

Common Questions

Can I use fresh meatballs instead of frozen?

Yes. Brown fresh meatballs first in a skillet over medium-high heat until golden (about 8-10 minutes), then proceed with the Boursin sauce. Frozen pre-cooked meatballs can go straight into the sauce.

Why doesn't the Boursin sauce curdle?

Boursin cheese contains cream and herbs already emulsified, making it far more stable than adding plain cream or cheese to acidic lemon juice. It melts smoothly without separating.

Can I make this ahead?

Yes. Prepare the meatballs and sauce up to 2 days ahead, store in an airtight container in the fridge, and reheat gently over low heat. Cook the egg noodles fresh just before serving.

What if I don't have Boursin?

Use cream cheese (3 oz) mixed with ¼ cup heavy cream and 1 tablespoon fresh herbs, though the sauce won't be quite as herbaceous. Avoid plain cheddar, which can separate.

How do I know the meatballs are fully heated through?

If using frozen pre-cooked meatballs, they're done when they reach 165°F internally (use a meat thermometer) or when the sauce is simmering steadily around them for 5-7 minutes.