slow cooker meatballs with egg noodles in a savory gravy—a comforting, one-pot meal. Here’s a full recipe you can follow to make something very similar. 🍝🥘
Slow Cooker Meatballs & Egg Noodles
🧾 Ingredients
Meatballs
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1 lb (450 g) ground beef
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½ lb (225 g) ground pork (optional but adds flavor)
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½ cup breadcrumbs
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1 egg
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2 cloves garlic, minced
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¼ cup grated parmesan
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1 tsp salt
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½ tsp black pepper
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1 tsp Italian seasoning
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2 tbsp milk
Sauce
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3 cups beef broth
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1 packet onion soup mix
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1 tbsp Worcestershire sauce
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1 tsp garlic powder
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½ tsp black pepper
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1 tbsp cornstarch + 2 tbsp water (for thickening)
Pasta
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10–12 oz wide egg noodles
Optional garnish
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Fresh parsley
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Extra parmesan cheese
👨🍳 Instructions
1. Make the meatballs
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In a bowl combine:
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ground beef
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pork
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breadcrumbs
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egg
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garlic
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parmesan
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milk
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salt, pepper, Italian seasoning
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Mix gently and roll into 1–1½ inch meatballs.
2. Brown them (optional but recommended)
Heat a skillet with a little oil and sear meatballs for 2–3 minutes per side until browned.
This adds flavor but they don’t need to be fully cooked.
3. Add to slow cooker
Place meatballs in the slow cooker and add:
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beef broth
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onion soup mix
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Worcestershire sauce
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garlic powder
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pepper
Stir gently.
Cook:
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LOW: 5–6 hours
or -
HIGH: 3 hours
4. Thicken the gravy
Mix cornstarch + water, stir into the slow cooker, and cook 10–15 minutes until thick.
5. Cook the noodles
Cook egg noodles separately according to package directions.
Drain and add them to the slow cooker. Toss to coat in the gravy.
6. Serve
Top with:
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parmesan
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parsley
Serve hot.
✅ Tips
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Add mushrooms or onions for extra flavor.
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For creamy gravy, stir in ½ cup sour cream at the end.
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This also works great with frozen meatballs if you want a shortcut.
If you’d like, I can also give you:
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⭐ The viral 5-ingredient crockpot version
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⭐ A creamy Swedish-style version
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⭐ A one-pot stovetop version (faster)