This slow cooker 5-ingredient Amish-style meatball gravy noodles recipe is the kind of no-fuss supper that fits right into a busy Midwestern weeknight. The method is as simple as it sounds: you sprinkle dry brown gravy mix straight over a pile of frozen meatballs, add just three more pantry ingredients, and let the slow cooker do the rest. Amish and Mennonite community cookbooks are full of practical, comforting dishes that stretch simple staples into hearty meals, and this dish leans into that spirit—nothing fancy, just tender meatballs in a rich gravy ladled over buttered egg noodles. It’s the kind of meal that gets an automatic yes at my table, especially on cold evenings when everyone wants something warm and familiar.
Serve the meatballs and gravy over wide buttered egg noodles with a sprinkle of chopped fresh parsley if you have it. A simple side of steamed green beans, peas, or a tossed salad balances the richness nicely. Warm dinner rolls or buttered bread are great for soaking up any extra gravy. If you’re feeding a crowd, set the slow cooker to warm and let people scoop meatballs and gravy over their own noodles buffet-style.
Slow Cooker Amish Meatball Gravy Noodles
Ingredients
2 pounds frozen fully cooked meatballs
2 packets (0.87–1 ounce each) brown gravy mix, dry
3 cups beef broth (or water, divided, per gravy packet directions)
1 can (10.5 ounces) cream of mushroom soup
12 ounces wide egg noodles, cooked and drained
2 tablespoons unsalted butter (for tossing with cooked noodles)
2 packets (0.87–1 ounce each) brown gravy mix, dry
3 cups beef broth (or water, divided, per gravy packet directions)
1 can (10.5 ounces) cream of mushroom soup
12 ounces wide egg noodles, cooked and drained
2 tablespoons unsalted butter (for tossing with cooked noodles)
