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.
Ingredients:
- Frozen fully cooked beef meatballs: 2 lbs
- Condensed beef or brown gravy: 2 (10.5 oz) cans
- Beef broth: 2 cups
- Wide egg noodles (uncooked): 12 oz
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.
