Amish Meatball Noodles In Slow Cooker-4 Ing

Amish Meatball Noodles In Slow Cooker-4 Ing. My mother uses this simple weekend dinner which only requires 4 ingredients. You would never think of the amount of savory taste cooks right in the pasta.

Servings: 6

Ingredients

2 lbs meatballs of beef, fully cooked and frozen.
1 package (10.5-ounces) condensed beef gravy or brown gravy.
2 cups beef broth
12 oz uncooked wide-ribbon egg noodles.

Amish Meatball Noodles: Directions

Place the frozen beef meatballs in the bottom of a 5- to 6-quart slow cooker and cover with a layer that allows the meatballs to cook evenly.
Spoon the condensed beef gravy over the meatballs, and pour the beef broth. Mix gently to blend the meatballs with the brown sauce and leave them in one layer, to a large extent.
Bake on LOW 4-5 hours or HIGH 2 to 3 hours, until the meatballs have been cooked through and the gravy is boiling on the edges.
At some point 35 to 45 minutes before you are about to serve, stir the sauce and taste to determine its richness. Should it appear too thick, you may add a little hot water, and should it appear too thin, omit the lid in the first 10 minutes after the noodles are in it, that a certain portion of steam may escape.
Add the uncooked wide egg noodles to the hot gravy and meatballs, and be sure that the noodles are about three-quarters immersed in the boiling brown gravy, so that they may imbibe the flavor and even cook.
Bake on HIGH, stirring every 15 to 20 minutes, until past mushy and tender and has absorbed a good deal of savory brown gravy.
As soon as the noodles are shiny and cooked, stir everything once again to cover the pasta with the thickened sauce and to rearrange the meatballs all over the mean.
Switch the slow cooker to WARM and allow the dish to rest 5 to 10 minutes before it is served; this few minutes allows the noodles to absorb even more flavor and allows the gravy to adhere to the noodles to create that warm and cozy texture.