Add the meatballs to a large frying pan over medium-high heat and cook until browned and cooked through. Remove from the pan and set aside.
Add the finely diced onion to the same pan with a splash of water to help it soften quicker and lift the browned bits from the bottom of the pan.
Once softened, add the garlic and cook for about 30 seconds, then add the Boursin and chicken stock. Stir until the cheese has melted into a creamy sauce.
Stir in the chopped parsley, then return the meatballs to the pan and simmer until the sauce has reduced and thickened.
Serve with buttery mashed potato and your favourite veggies.
Serves 4. Via @dinner_at_hols (Hollie Wood), What's for Dinner Ep. 15. A quick, comforting weeknight dinner that comes together in one pan. https://instagram.com/reel/DfU8Z4eRrKW
