Slow cooker meatballs and egg noodles

 

Slow Cooker Meatballs and Egg Noodles

This hearty dish features tender, homemade meatballs simmered in a rich beef sauce and served with buttery egg noodles. It's the perfect dish for a cozy family dinner.

Ingredients
For the meatballs
1 kg ground beef (80/20)
1 cup Italian-style breadcrumbs
2 large 
1/2 cup grated Parmesan cheese
2 cloves , minced
2 tablespoons chopped fresh parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
For the gravy
2 (10.5 oz) cans condensed French onion soup
2 cups low-sodium beef broth
1 package brown gravy mix
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon Italian seasoning
For serving
12 oz egg noodles
2 tablespoons butter
Fresh parsley, chopped
Extra grated Parmesan cheese (optional)
Instructions

1. Prepare the meatballs
In a large bowl, combine the ground beef, breadcrumbs, eggs, Parmesan cheese, garlic, parsley, onion powder, garlic powder, Worcestershire sauce, salt, and pepper.
Mix gently until combined.
Shape into 1.5-inch meatballs (about 18-20 meatballs).
2. Brown the meatballs (optional)
Heat a large skillet over medium-high heat.
Fry the meatballs for 2-3 minutes on each side. They don't need to be fully cooked—this step just adds extra flavor.
3. Prepare the slow cooker
Place the meatballs in a 6-quart slow cooker.
Combine the French onion soup, beef broth, brown sauce mix, Worcestershire sauce, thyme, and Italian seasoning.
Pour the sauce over the meatballs.
4. Cook
Low: 6-7 hours
or
High: 3-4 hours
The meatballs should be tender and thoroughly cooked. 

5. Cook the egg noodles
About 15 minutes before serving, cook the egg noodles according to package directions.
Drain and toss with the butter.
6. Serve
Spread the buttered egg noodles onto plates or bowls.
Top with the meatballs and plenty of the savory sauce.
Garnish with fresh parsley and Parmesan cheese, if desired.
Preparation time
Prep time: 20 minutes
Cook time: 6 hours
Total time: Approximately 6 hours 20 minutes
Serves

6–8 servings

Tips
For extra flavor, add chopped mushrooms or onions to the slow cooker.
For a thicker sauce, stir in cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 20 minutes of cooking.
Leftovers will keep in the refrigerator for up to 4 days and taste even better the next day.