Amish Meatball Noodles

This Amish Meatball Noodles recipe is the ultimate “set-it-and-forget-it” comfort meal. By simmering frozen meatballs in a rich blend of beef gravy and broth, you create a savory base that perfectly seasons the egg noodles as they cook directly in the sauce. This “one-pot” slow cooker method allows the starch from the noodles to naturally thicken the gravy, resulting in a glossy, rib-sticking dish that requires almost zero prep work.

Amish Meatball Noodles

Ingredients:

How To Make Amish Meatball Noodles:

Step 1: The Meatball Base: Place the frozen meatballs in an even layer at the bottom of a 5–6 quart slow cooker. Pour the gravy and beef broth over the top and stir gently to combine.

Step 2: Slow Simmer: Cover and cook on LOW for 4/5 hours or HIGH for 2/3 hours. You want the meatballs to be heated through and the sauce to be bubbling before you move to the next step.

Step 3: Add the Noodles: About 30 minutes before serving, stir the uncooked egg noodles directly into the bubbling gravy.

Tip: Ensure the noodles are mostly submerged. If the liquid looks a little low, don’t be afraid to add an extra 1/4 cup of water or broth; the noodles act like sponges and will soak up every bit of moisture to soften.

Step 4: The Final Stretch: Cover and cook on HIGH for 20/30 minutes. Stir halfway through to make sure the noodles aren’t clumping together.

Step 5: The Rest: Turn the slow cooker to WARM and let it sit for 5/10 minutes.

Tip: This resting period is the secret to “bakery-style” pasta texture. It allows the gravy to “grip” the noodles so the sauce doesn’t just slide off when you plate it.