Here’s a comforting and easy slow cooker meatballs with egg noodles and savory sauce recipe:
🍝 Slow Cooker Meatballs with Egg Noodles
🧂 Ingredients (Serves 4–6)
For the meatballs:
- 1 lb (450 g) ground beef or a mix of beef & pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano or Italian seasoning
For the sauce:
- 1 can (14 oz) beef or chicken broth
- 1 can (10 oz) cream of mushroom soup (or cream of chicken)
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- 1/2 tsp garlic powder
- Salt & pepper to taste
For serving:
- 8 oz egg noodles, cooked according to package instructions
- Fresh parsley or grated Parmesan for garnish
👩🍳 Instructions
- Make the meatballs
- In a bowl, combine ground meat, breadcrumbs, milk, Parmesan, egg, garlic, salt, pepper, and oregano.
- Form into 1–2 inch meatballs.
- Prepare the slow cooker
- Lightly grease the slow cooker.
- Place meatballs in a single layer.
- Mix the sauce
- In a bowl, combine broth, cream of mushroom soup, Worcestershire sauce, onion powder, garlic powder, salt, and pepper.
- Pour sauce over meatballs.
- Cook
- Cover and cook:
- LOW: 6–7 hours
- HIGH: 3–4 hours
- Cover and cook:
- Cook the noodles
- Boil egg noodles according to package directions while meatballs finish cooking. Drain.
- Serve
- Place noodles on plates and spoon meatballs and savory sauce over the top.
- Garnish with parsley or extra Parmesan.
🔹 Tips for Best Results
- For extra flavor, brown meatballs in a skillet before slow cooking.
- Use wide egg noodles for better sauce absorption.
- For creamier sauce, stir in 1/4 cup sour cream just before serving.
- Leftovers reheat well and taste even better the next day.
If you want, I can give a shortcut version with frozen meatballs so you can make this meal in under an hour using your slow cooker.
