A four-ingredient, no-fuss supper that feels like it’s been passed down for generations. This dish reflects the pantry-friendly, comforting style of Amish and Mennonite cooking: simple ingredients, slow gentle simmering, and a focus on nourishment over fuss. Frozen beef meatballs bathe all afternoon in rich brown gravy, and wide ribbon noodles are stirred in near the end to soak up every drop of savory flavor. The result is a pot of glossy noodles and tender meatballs in bubbling brown sauce—with almost no hands-on effort.

Slow Cooker 4-Ingredient Amish Meatball Noodles

Ingredients

Directions

1. Layer Meatballs
   Place frozen meatballs in the bottom of a 5–6 quart slow cooker in an even layer.
2. Add Gravy & Broth
   Pour condensed gravy over meatballs, then add broth. Stir gently to coat while keeping meatballs mostly in place.
3. Slow Cook
   Cover and cook:
   • LOW for 4–5 hours, or
   • HIGH for 2–3 hours, until meatballs are heated through and gravy is bubbling.
4. Adjust Sauce
   About 35–45 minutes before serving, stir the sauce and taste.
   • Too thick? Add a splash of hot water.
   • Too thin? Leave lid off for 10 minutes after adding noodles.
5. Cook Noodles
   Stir uncooked noodles into the hot gravy and meatballs, ensuring they’re mostly submerged. Cover and cook on HIGH for 20–30 minutes, stirring once, until tender but not mushy.
6. Finish & Rest
   Stir to coat noodles in thickened gravy and redistribute meatballs. Switch to WARM and let rest 5–10 minutes before serving—this helps the noodles absorb even more flavor.