Here’s a comforting recipe for Slow Cooker Meatballs with Egg Noodles—tender meatballs in a rich sauce over soft noodles. 🍝
Ingredients (Serves 4–6)
For the Meatballs
- 1 lb Ground beef
- ½ cup Breadcrumbs
- 1 Egg
- 2 cloves Garlic, minced
- ¼ cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- ½ tsp Salt
- ¼ tsp Black pepper
For the Sauce
- 2 cups Tomato sauce
- 1 can (14 oz) Diced tomatoes
- 1 tsp Italian seasoning
- 1 clove Garlic, minced
- Salt & pepper to taste
For Serving
- 8 oz Egg noodles
- Optional: extra Parmesan cheese and Parsley for garnish
Instructions
1. Prepare the meatballs
- In a bowl, mix ground beef, breadcrumbs, egg, garlic, Parmesan, parsley, salt, and pepper.
- Shape into 1–1.5 inch meatballs.
2. Add to slow cooker
- Pour tomato sauce, diced tomatoes, Italian seasoning, and garlic into the slow cooker.
- Gently place meatballs in the sauce.
3. Cook
- Low: 6–7 hours
- High: 3–4 hours
- Meatballs should be tender and cooked through.
4. Cook egg noodles
- Prepare egg noodles according to package instructions. Drain.
5. Serve
- Place noodles on plates, spoon meatballs and sauce over the top.
- Garnish with extra Parmesan and parsley if desired.
✅ Tips
- For extra flavor, brown the meatballs in a skillet before adding to the slow cooker (optional).
- Can also add sautéed onions or bell peppers to the sauce.
If you want, I can give a quick 30-minute version that uses the slow cooker just to finish the sauce while noodles cook on the stovetop.
