Amish Meatball Noodles Recipe

It’s 5:30 PM. You’re staring into the fridge. The family is hungry. Who has the time or energy for a complicated dinner?

I hear you. I’m right there with you most nights. That’s why I’m obsessed with Amish Meatball Noodles.

This is your weeknight superhero. It’s pure comfort food magic. But it’s made with simple ingredients and comes together incredibly fast. Let’s get dinner on the table.

Recipe Overview

• Cuisine: Amish-Inspired
• Category: Dinner
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4-6 people

Ultimate Guide to Amish Meatball Noodles

You don’t need another 50-page essay on cooking theory. You need dinner. Now.

This guide gives you exactly that. We’re talking maximum flavor for minimum effort. Tender meatballs. Rich, savory gravy. Soft egg noodles.

Recipe

Amish Meatball Noodles Recipe

Make Amish Meatball Noodles Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Lexi Howard

Prep: 15 min | Cook: 25 min | Total: 40 min

Serves: - 4 + bites

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The Simple Ingredients

• For the Meatballs: 1 lb ground beef (I use 80/20) 1/2 cup plain breadcrumbs 1 large egg 1/4 cup finely chopped onion 1 tsp garlic powder 1 tsp salt 1/2 tsp black pepper
• 1 lb ground beef (I use 80/20)
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely chopped onion
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• For the Gravy & Noodles: 1 (12 oz) bag wide egg noodles 4 cups beef broth 1 (10.5 oz) can cream of mushroom soup 1 cup water 1 tbsp Worcestershire sauce 1 tsp onion powder Salt and pepper to taste 1 tbsp chopped fresh parsley (optional, for garnish)
• 1 (12 oz) bag wide egg noodles
• 4 cups beef broth
• 1 (10.5 oz) can cream of mushroom soup
• 1 cup water
• 1 tbsp Worcestershire sauce
• 1 tsp onion powder
• Salt and pepper to taste
• 1 tbsp chopped fresh parsley (optional, for garnish)

Let’s Get Cooking! (The Step-by-Step)

1

Mix the meatballs. In a large bowl, combine the ground beef, breadcrumbs, egg, chopped onion, garlic powder, salt, and pepper. Use your hands to mix it gently. Don’t overwork it!

2

Form the balls. Roll the mixture into 1-inch meatballs. You should get about 20-24. Set them on a plate.

3

Brown the meatballs. Heat a large, deep skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer. You might need to do this in two batches. Brown them on all sides. This takes about 5-7 minutes total. They don’t need to be cooked through yet. Remove them to a clean plate.

4

Make the gravy. In the same pot, add the beef broth, cream of mushroom soup, water, Worcestershire sauce, and onion powder. Whisk it all together until smooth. Scrape up those tasty browned bits from the bottom of the pan. That’s pure flavor!

5

Simmer everything. Bring the gravy to a gentle simmer. Add the uncooked egg noodles and the browned meatballs back into the pot. Stir gently to coat.

6

Cook to perfection. Cover the pot and let it cook for 10-12 minutes. Stir once halfway through. The noodles will soak up the broth and become tender. The meatballs will finish cooking.

7

Check and serve. The dish is done when the noodles are soft and the gravy has thickened. Taste it. Add more salt or pepper if you like. Sprinkle with parsley if you have it. Done!

Notes

Enjoy your homemade Amish Meatball Noodles Recipe!

ⓘDisclaimer: I use AI to help create or enhance parts of this article. All content has been fact-checked by me to ensure accuracy.

Did You Make This?

Leave a review and tag us on social media!

It all cooks in one pot. The method is straightforward. The result is a hug in a bowl. This recipe is your secret weapon against takeout menus.

The Simple Ingredients

I bet you have most of this already. That’s the beauty of it. No special trips to the store.

• For the Meatballs:
  • 1 lb ground beef (I use 80/20)
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 1/4 cup finely chopped onion
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the Gravy & Noodles:
  • 1 (12 oz) bag wide egg noodles
  • 4 cups beef broth
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 cup water
  • 1 tbsp Worcestershire sauce
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 1 tbsp chopped fresh parsley (optional, for garnish)

Let’s Get Cooking! (The Step-by-Step)

Ready? This is where the magic happens. Follow these steps and you cannot fail.

1. Mix the meatballs. In a large bowl, combine the ground beef, breadcrumbs, egg, chopped onion, garlic powder, salt, and pepper. Use your hands to mix it gently. Don’t overwork it!
2. Form the balls. Roll the mixture into 1-inch meatballs. You should get about 20-24. Set them on a plate.
3. Brown the meatballs. Heat a large, deep skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer. You might need to do this in two batches. Brown them on all sides. This takes about 5-7 minutes total. They don’t need to be cooked through yet. Remove them to a clean plate.
4. Make the gravy. In the same pot, add the beef broth, cream of mushroom soup, water, Worcestershire sauce, and onion powder. Whisk it all together until smooth. Scrape up those tasty browned bits from the bottom of the pan. That’s pure flavor!
5. Simmer everything. Bring the gravy to a gentle simmer. Add the uncooked egg noodles and the browned meatballs back into the pot. Stir gently to coat.
6. Cook to perfection. Cover the pot and let it cook for 10-12 minutes. Stir once halfway through. The noodles will soak up the broth and become tender. The meatballs will finish cooking.
7. Check and serve. The dish is done when the noodles are soft and the gravy has thickened. Taste it. Add more salt or pepper if you like. Sprinkle with parsley if you have it. Done!

What to Serve With This Dish

This meal is hearty on its own. But a quick side makes it feel complete.

Steam some frozen green beans or broccoli in the microwave. Toss a simple bagged salad with dressing. Warm up some crusty bread to soak up the extra gravy.

Pick one. It takes 5 minutes. Your full, fast meal is ready.

Make This Recipe Your Own (Quick Swaps)

Use what you have! This recipe is very forgiving.

Meat Swap: Use ground turkey or a mix of beef and pork instead of all beef. The flavor will be a little different but still great.

Soup Swap: No cream of mushroom? Use cream of celery or golden mushroom soup. It works just fine.

Herb Boost: Add a teaspoon of dried thyme to the gravy for an extra cozy flavor. So easy.

How to Store Leftovers (If You Have Any!)

Let the dish cool completely. Store it in an airtight container in the fridge for up to 3 days.

Reheat it in the microwave or in a pot on the stove with a splash of broth or water. The noodles will keep soaking up liquid, so you might need to add a little to loosen the gravy.

NUTRITION INFORMATION

• Calories: ~450 per serving
• Carbohydrates: 45g
• Protein: 25g
• Fat: 18g
• Saturated Fat: 6g
• Fiber: 2g
• Sugar: 3g

*This is an estimate. Values can change based on your specific ingredients.

FREQUENTLY ASKED QUESTIONS

Can I make this ahead of time?

Yes! You can mix the meatball mixture and keep it covered in the fridge for a day. Then just form and cook when you’re ready. It saves precious minutes.

My gravy is too thin. What do I do?

No problem. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering pot. Let it cook for 1-2 more minutes. It will thicken right up.

Can I freeze this dish?

You can, but the noodles can get a bit soft when thawed. For best results, freeze just the cooked meatballs and gravy. Cook fresh noodles when you’re ready to eat and combine.

See? I told you it was simple. You just made a fantastic, comforting dinner without the stress.

This recipe proves that busy doesn’t mean boring. You can have real, delicious food on the table fast. You’ve got this.

Now go enjoy your meal and win back your weeknight! Let me know how it goes by leaving a comment and rating below!