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
- 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. - 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. - 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. - Finish Cooking
Cover and cook on HIGH for 20–30 minutes, stirring halfway to prevent the noodles from sticking together. - 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.
