Classic Amish-Style Meatball Noodles
Instructions
Prepare the Meatballs
Place the frozen meatballs in a 5–6 quart slow cooker. Pour the gravy and beef broth over them and stir gently to combine.
Cook Slowly
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the meatballs are heated through and the sauce is bubbling.
Add the Noodles
About 30 minutes before serving, stir the uncooked egg noodles directly into the sauce. Make sure they’re mostly submerged. If the liquid seems low, add an extra 1/4 cup of water or broth.
Finish Cooking
Cover and cook on HIGH for 20–30 minutes, stirring halfway to prevent the noodles from sticking together.
Let It Rest
Switch the slow cooker to WARM and let the casserole sit for 5–10 minutes. This resting period allows the gravy to cling to the noodles, giving a perfect, “bakery-style” texture.
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