Here’s a comforting Slow Cooker Meatballs with Egg Noodles and Savory Sauce recipe—perfect for an easy, hearty meal.
🥩 Ingredients (Serves 4–6)
For Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan (optional)
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Italian herbs (optional)
For Sauce:
- 2 cups beef or chicken broth
- 1 can (14 oz) diced tomatoes or tomato sauce
- 1/2 cup heavy cream or milk (optional, for creaminess)
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
For Serving:
- 8 oz (225 g) egg noodles, cooked according to package instructions
- Fresh parsley or grated Parmesan (optional garnish)
🥄 Instructions
- Make Meatballs:
In a bowl, mix ground beef, breadcrumbs, egg, garlic, Parmesan, salt, pepper, and herbs. Form into 1–2 inch meatballs. - Prepare Slow Cooker:
Place meatballs in the slow cooker. Mix broth, tomato sauce, Worcestershire sauce, onion powder, and garlic powder. Pour over meatballs. - Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until meatballs are cooked through and tender. - Optional Creamy Sauce:
About 15–20 minutes before serving, stir in heavy cream or milk for a richer, creamier sauce. - Cook Noodles:
Prepare egg noodles separately according to package instructions. Drain. - Serve:
Spoon meatballs and sauce over egg noodles. Garnish with parsley or Parmesan if desired.
💡 Tips:
- You can freeze meatballs uncooked and cook them straight in the slow cooker with sauce.
- For a thicker sauce, mix 1–2 tbsp cornstarch with cold water and stir in at the end, cooking on high for 10–15 minutes.
- Add veggies like mushrooms, bell peppers, or peas for extra flavor and nutrition.
I can also give a super quick 4-ingredient slow cooker version that’s ready in under 3 hours and still tender, saucy, and perfect over noodles.
Do you want me to share that version?
