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Amish meatball noodles cooked in a slow cooker, served in a bowl.

Amish Meatball Noodles

A warm and inviting slow-cooked dish featuring savory meatballs, creamy sauce, and perfectly cooked egg noodles, perfect for gatherings or busy days.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 24 oz Frozen meatballs Use your favorite type (beef, turkey, or plant-based).
  • 12 oz Egg noodles Can substitute with gluten-free egg noodles if needed.
  • 1 can Cream of mushroom soup Can be substituted with cream of chicken or any preferred cream soup.
  • 1 cup Water For creating the sauce.

Method
 

Preparation
  1. In a slow cooker, combine the cream of mushroom soup and water to create a sauce.
  2. Add the frozen meatballs and stir to coat them in the sauce.
  3. Cook on low for 4-6 hours or until meatballs are heated through.
  4. About 30 minutes before serving, add the egg noodles.
  5. Stir occasionally and cook until noodles are tender. Serve hot.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze for up to three months. Thaw in the fridge overnight before reheating. Add garlic powder or Italian seasoning for extra flavor, and stir noodles occasionally to prevent sticking.