Boursin meatballs
A great easy weeknight meal for Boursin lovers!
If you’re looking for the ultimate creamy meatballs recipe, these Boursin meatballs in creamy garlic herb sauce are guaranteed to become a favourite. Tender, juicy meatballs are pan-seared until golden, then simmered in a rich, velvety sauce made with garlic, Italian herbs, cream, and flavourful Boursin cheese. The result is an indulgent yet easy one-pan meatball recipe that’s packed with comforting, savoury flavour.
The creamy garlic and herb sauce is what makes this dish truly special. As the Boursin melts into the cream and stock, it creates a smooth, luxurious texture with aromatic herb notes and a subtle tang. Finished with grated Parmesan, the sauce becomes deeply flavourful and perfectly coats each meatball. This easy creamy meatballs recipe comes together quickly, making it ideal for weeknight dinners while still being impressive enough to serve to guests.
These creamy garlic herb meatballs are incredibly versatile. Serve them over pasta, rice, or mashed potatoes, or pair with crusty bread to soak up every bit of the rich sauce. Whether you’re searching for a comfort food meatball recipe, a quick creamy dinner idea, or a one-pan meatball recipe with Boursin, this dish delivers maximum flavour with minimal effort.
🍽️ 4 portions
Ingredients
16 (veggie) meatballs
1 tbsps butter
2 garlic cloves
1 tsp Italian herbs
250mL veggie stock
100mL single cream
1 Boursin
1/2 cup Parmesan
Fresh parsley
Method
Cook the meatballs in a pan for 3–4 minutes on each side. Alternatively, bake them in the oven at 180°C for 18–20 minutes, turning them halfway through. Set aside on a plate.
Add the butter to a large pan and bring to medium-high heat. Add the finely chopped garlic cloves and cook for 2 minutes, until golden.
Add the Italian herbs, vegetable stock, and cream, and mix well. Add the Boursin to the centre and cook for 3–4 minutes. Using a spoon, break it into the sauce and keep stirring until fully incorporated. Finally, add the grated Parmesan and season with salt and pepper to taste.
Add the cooked meatballs back into the sauce and cook for a further 8–10 minutes.
FAQS and Tips
This recipe is freezer friendly. You can store them in an airtight container for up to a month in the freezer. Place in the fridge overnight to thaw and then reheat on the stove top over medium-low heat until warm.
What is the best pasta for creamy meatballs? Tagliatelle, fettuccine, and penne work especially well because they hold the sauce.
Can I make creamy meatballs ahead of time? Yes, they reheat well and the flavour improves as they sit.
