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Slow Cooker Amish Milk Meatballs. Some dinners just make the whole house feel warm — and this is one of those. You only need six basic things to make it, and your slow cooker does almost all the work for you. Just roll up the meatballs, drop them in, pour the milk on top, and walk away. By the time dinner rolls around, that plain milk has turned into a thick, creamy gravy that wraps around every single meatball. It’s filling, it’s easy, and it tastes like something a grandma spent all day making. On a cold day or a tired night, nothing beats a bowl of this. Just six things from your kitchen, one pot, and a few hours — that’s all it takes to make the coziest, most filling dinner your family will keep asking for. The milk slowly turns into a creamy gravy all on its own. How cool is that?
Slow Cooker Amish Milk Meatballs
Servings: 5
Slow Cooker Amish Milk Meatballs
Ingredients
- Ground beef → 2 pounds ground beef (80–85% lean)
- Breadcrumbs → 1 cups plain dry breadcrumbs
- Egg → 1 large egg, beaten
- Salt → 1.5 teaspoons salt
- Black pepper → 0.5 teaspoons black pepper
- Evaporated milk → 2 pieces evaporated milk (12 oz cans)
Directions
- Mix the meat: Put the 2 pounds ground beef (80–85% lean), 1 cups plain dry breadcrumbs, 1 large egg, beaten, 1.5 teaspoons salt, and 0.5 teaspoons black pepper into a big bowl. Use your hands to squish and mix it all together. Stop mixing as soon as it looks blended — don’t keep going or the meatballs will come out tough.
- Roll the meatballs: Grab a small chunk of the meat mix and roll it between your hands to make a ball about the size of a big grape. Keep going until you’ve used up all the meat. You should end up with around 20 to 24 meatballs.
- Place them in the slow cooker: Set your meatballs in the bottom of a 5 or 6-quart slow cooker, one layer at a time. If they don’t all fit in one layer, just gently stack a second layer on top. That’s totally fine!
- Pour in the milk: Give both cans of 2 pieces evaporated milk (12 oz cans) a little shake, then open them up. Pour the milk slowly over all the meatballs. It won’t cover them all the way — and that’s okay! Just do your best to get a little milk on each one.
- Cook low and slow: Put the lid on and set your slow cooker to LOW for 6 to 360 minutes
360:00
, or HIGH for 3 to 4 hours. While it cooks, the milk will slowly turn into a thick, creamy gravy all by itself. Your kitchen is going to smell really good. - Serve it up: When the meatballs are done, give the pot a gentle stir and spoon some of that warm gravy over the tops. Take a quick taste and add a tiny bit more salt or pepper if you think it needs it. Dish everything out hot over your favorite side and enjoy!
