Amish Meatball Noodles
This Amish Meatball Noodles dish simmers homestyle beef meatballs in a rich, savory beef gravy before adding extra-wide egg noodles directly into the slow cooker. As the noodles cook in the sauce, they absorb the beefy flavor and thicken the gravy into a rich, hearty, all-in-one comfort meal.
ADVERTISEMENT
Amish Meatball Noodles
Ingredients:
| Ingredient | Quantity |
| Frozen beef meatballs (fully cooked) | 2 pounds |
| Condensed beef gravy (or brown gravy) | 2 (10.5-ounce) cans |
| Low-sodium beef broth | 2 cups |
| Uncooked wide egg noodles | 12 ounces |
| Fresh parsley | optional (for garnish) |
| Black pepper | to taste |
Step-By-Step Directions:
-
Layer meatballs: Place the frozen meatballs in an even layer at the bottom of a 5 to 6-quart slow cooker.
-
Combine sauce: Pour both cans of condensed gravy and the beef broth over the meatballs. Stir gently until well coated.
-
Slow cook: Cover tightly and cook on LOW for 4 to 5 hours (or on HIGH for 2 to 3 hours), until the meatballs are heated through and the sauce is bubbling.
-
Add egg noodles: Uncover the slow cooker about 30 to 40 minutes before serving. Stir in the uncooked egg noodles, pressing them down into the liquid so they are submerged.
-
Cook noodles: Replace the lid and cook on HIGH for 20 to 30 minutes, stirring around the 15-minute mark to prevent sticking, until the noodles are tender.
-
Rest and serve: Turn the slow cooker to “Warm” and let sit for 5 to 10 minutes to allow the sauce to thicken and cling to the noodles. Garnish with optional parsley and black pepper before serving.
