Description

This hearty and creamy Slow Cooker Amish Meatball Noodles recipe is perfect for busy days, offering comfort food without the hassle. Just toss ingredients in the slow cooker and return to a deliciously cozy meal.

Ingredients

For the meatballs and noodles

28-32 ounces Frozen meatballs (Homemade is great, but frozen makes this doable on busy days.)
12 ounces Egg noodles (Wide noodles feel extra cozy.)
2 cans Cream of mushroom soup (Gives the classic creamy base.)
3-4 cups Beef broth (Start with 3 cups, add more later if needed.)
1 small Onion, diced (Alternatively, use 1 teaspoon onion powder.)
2-3 cloves Garlic, minced (Alternatively, use 1 teaspoon garlic powder.)
1 pinch Black pepper (Add salt lightly as broth and soup are salty.)
1 cup Sour cream (Added at the end for a creamy finish.)

Optional Garnish and Flavor Enhancements

as needed Chopped parsley (For topping.)
as needed Worcestershire sauce (Add for deeper flavor.)

Cook Mode Prevent your screen from going dark

Instructions

Preparation

In the slow cooker, whisk together the cream of mushroom soup and beef broth until mostly mixed.
Stir in onion, garlic, black pepper, and any optional flavorings like Worcestershire sauce.
Add the frozen meatballs and gently stir to coat them in the sauce.

Cooking

Cook on LOW for 5-6 hours, or HIGH for 2.5-3.5 hours until the meatballs are hot and the sauce is blended.
About 25-35 minutes before serving, stir in the egg noodles, ensuring they are submerged in the liquid. Add more broth if the mixture is too thick.
Once noodles are tender, turn the slow cooker to warm and stir in sour cream until smooth.

Notes

Ensure not to add noodles too early; check noodle doneness at 20 minutes to avoid mushiness. Adjust seasoning to taste before serving.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: dinner, Main Course
Cuisine: American, Comfort Food