Classic Amish-Style Meatball Noodles

This Amish Meatball Noodles recipe is the ultimate comfort “set-it-and-forget-it” meal. Frozen meatballs simmer in a rich mix of beef gravy and broth, creating a flavorful sauce that cooks the egg noodles right in the pot. The noodles release starch as they cook, naturally thickening the gravy into a glossy, hearty dish that feels homemade with almost no prep.

Amish Meatball Noodles

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

Instructions

1. Prepare the Meatballs
   Place the frozen meatballs in a 5–6 quart slow cooker. Pour the gravy and beef broth over them and stir gently to combine.
2. Cook Slowly
   Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the meatballs are heated through and the sauce is bubbling.
3. Add the Noodles
   About 30 minutes before serving, stir the uncooked egg noodles directly into the sauce. Make sure they’re mostly submerged. If the liquid seems low, add an extra 1/4 cup of water or broth.
4. Finish Cooking
   Cover and cook on HIGH for 20–30 minutes, stirring halfway to prevent the noodles from sticking together.
5. Let It Rest
   Switch the slow cooker to WARM and let the casserole sit for 5–10 minutes. This resting period allows the gravy to cling to the noodles, giving a perfect, “bakery-style” texture.