Slow Cooker Meatballs with Egg Noodles and Savory Sauce 🍝🥩
A comforting, hearty meal where juicy meatballs cook in a flavorful sauce all day, ready to serve over tender egg noodles.
🧾 Ingredients (Serves 4–6)
For the Meatballs:
- 1 lb (450g) ground beef (or beef/pork mix)
- ½ cup breadcrumbs
- ¼ cup milk
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp salt, ¼ tsp black pepper
- ½ tsp dried oregano or Italian seasoning
For the Sauce:
- 1 can (14 oz) diced tomatoes or tomato sauce
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt & pepper to taste
- Optional: ½ cup sour cream or cream cheese for creamier sauce
For Serving:
- 8 oz egg noodles
- Fresh parsley or grated Parmesan for garnish
👩🍳 Instructions
1. Make the meatballs
- In a bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, salt, pepper, and oregano
- Form into 1–2 inch meatballs
2. Prepare the slow cooker
- Pour diced tomatoes or tomato sauce, beef broth, Worcestershire sauce, and seasonings into the slow cooker
- Gently place meatballs into the sauce
3. Cook
- Low: 6–7 hours
- High: 3–4 hours
- Meatballs should be fully cooked and tender
4. Cook egg noodles
- About 10 minutes before serving, cook egg noodles according to package instructions
- Drain and set aside
5. Optional creamy twist
- Stir in sour cream or cream cheese into the sauce for a rich, creamy texture
6. Serve
- Place noodles on plates and ladle meatballs and sauce over them
- Garnish with parsley or Parmesan
🌟 Tips
- For extra flavor, brown meatballs in a skillet before adding to the slow cooker
- You can add vegetables like bell peppers, mushrooms, or carrots to the sauce
- Leftovers taste even better the next day once the flavors meld
If you want, I can give a “dump-and-go version” where you don’t even have to form meatballs by hand—perfect for a quick, hands-off slow cooker dinner 😋
Do you want me to do that?
