🍲 Slow Cooker Amish Meatballs and Noodles
This cozy slow-cooker meal combines tender meatballs, creamy gravy, and egg noodles. It’s hearty, inexpensive, and perfect for a family dinner.
Ingredients
For the Meatballs
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500 g (1 lb) ground beef
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½ cup breadcrumbs
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1 egg
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½ small onion, finely minced
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
For the Slow Cooker
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3 cups beef broth
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1 can (10.5 oz / 300 g) cream of mushroom soup
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1 tablespoon Worcestershire sauce
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½ teaspoon dried thyme
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½ teaspoon black pepper
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250 g (8 oz) egg noodles
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2 tablespoons chopped fresh parsley
Instructions
1. Make the Meatballs
In a large bowl, combine the ground beef, breadcrumbs, egg, onion, salt, pepper, and garlic powder.
Mix gently until combined, then shape into small meatballs.
2. Brown the Meatballs
Heat a little oil in a skillet over medium-high heat. Brown the meatballs on all sides for about 5–7 minutes.
They don’t need to be completely cooked at this point; they’ll finish cooking in the slow cooker.
3. Prepare the Gravy
Whisk together the beef broth, cream of mushroom soup, Worcestershire sauce, thyme, and black pepper.
Pour the mixture into the slow cooker.
4. Slow Cook
Add the browned meatballs.
Cover and cook:
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LOW: 4–5 hours
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HIGH: 2–3 hours occasionally and cook until the noodles are tender. Avoid adding adjust the salt and pepper. Sprinkle with fresh parsley and serve hot
The meatballs should reach an internal temperature of 160°F/71°C for ground beef.
5. Add the Noodles
Add the egg noodles during the last 20–30 minutes of cooking.
Stir occasionally and cook until the noodles are tender. Avoid adding them at the beginning because they can become mushy.
6. Finish and Serve
Taste the gravy and adjust the salt and pepper. Sprinkle with fresh parsley and serve hot.
🍽️ Helpful Tips
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For richer gravy: Add ½ cup of sour cream after cooking.
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For extra vegetables: Add sliced mushrooms, peas, or carrots.
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For homemade flavor: Browning the meatballs first adds considerably more flavor than putting them in raw.
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For leftovers: Store refrigerated in a covered container and reheat thoroughly. The noodles will absorb some of the gravy, so add a splash of broth when reheating.
This is the kind of old-fashioned comfort food that’s especially good on a cold evening.
