Description
A cozy and comforting dish featuring hearty meatballs cooked in rich beef gravy served over wide-ribbon egg noodles.
Ingredients
Scale
- 2 lbs beef meatballs, fully cooked and frozen
- 1 package (10.5-ounces) of condensed beef gravy or brown gravy
- 2 cups beef broth
- 12 oz uncooked wide-ribbon egg noodles
Instructions
- Place the frozen beef meatballs in the bottom of a 5- to 6-quart slow cooker and cover with a layer that allows them to cook evenly.
- Spoon the condensed beef gravy over the meatballs, then pour the beef broth. Mix gently to blend the meatballs with the brown sauce, keeping them in one layer as much as possible.
- Cook on LOW for 4-5 hours or HIGH for 2-3 hours until the meatballs are cooked through and the gravy is bubbling on the edges.
- 35 to 45 minutes before serving, stir the sauce and taste. If too thick, add hot water; if too thin, omit the lid for the first 10 minutes after adding the noodles.
- Add uncooked wide egg noodles to the hot gravy and meatballs, ensuring they are about three-quarters immersed in the gravy.
- Cook on HIGH, stirring every 15 to 20 minutes, until the noodles are tender and have absorbed a good amount of the gravy.
- Once the noodles are shiny and cooked, stir everything again to coat the pasta with the thickened sauce and redistribute the meatballs.
- Switch the slow cooker to WARM and let the dish rest for 5 to 10 minutes before serving to enhance the flavor absorption.
Notes
- For a thicker gravy, reduce the amount of beef broth.
- Ensure the noodles are fully immersed for even cooking.
- This dish can also be made in the oven if preferred.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours on LOW or 2-3 hours on HIGH
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Amish
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg