Creamy Lemon Meatballs

This dish is a breeze to pull together thanks to Boursin cheese, which was developed in France in 1957. It’s creator, Francois Boursin, based the recipe on traditional fresh cheese recipes mixed with herbs. The result is a highly flavorful and highly delicious spreadable cheese. The texture and quality of the cheese is the perfect base for cheese sauce as it melts easily without curdling. Pairing the sauce with tender egg noodles and hearty meatballs makes for a delicious and easy dinner. This recipe can easily be doubled to feed four people.

Creamy Lemon Meatballs

  • Servings: 2
  • Difficulty: 2 hours and 40 minutes
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  • 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


Place meatballs in a Suvie pan, cover with water, and insert into the top right zone of your Suvie. 

Whisk together boursin and chicken broth in a second Suvie pan and insert into the top left zone of your Suvie.

Place egg noodles in the starch pan and insert into your Suvie. Fill reservoir, input settings, and cook now or schedule.

My Cook > Multi-Zone Settings

Protein: 160°F for 1 hour

Vegetable: 0 minutes

Starch: 10 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 and serve. 


Nutritional Information per serving (2 servings per recipe): Calories 725, Total Fat 35g, Total Carbohydrates 50g, Total Sodium 1387mg, Total Protein 49g

CategoriesBeef Dinner French
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