Creamy Lemon Meatballs
A delicious and easy dinner featuring tender meatballs in a creamy Boursin cheese sauce with lemon zest, served over egg noodles. The Boursin cheese creates a perfect sauce base that melts easily without curdling.
A delicious and easy dinner featuring tender meatballs in a creamy Boursin cheese sauce with lemon zest, served over egg noodles. The Boursin cheese creates a perfect sauce base that melts easily without curdling.
Delivery in as fast as one hour.*
Prices vary by store
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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.
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.
Once the meatballs have finished cooking, remove from packaging, discarding any liquid left in the vacuum bag.
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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