Here’s a hearty Classic Amish-Style Meatball Noodles recipe that’s comforting, simple, and full of flavor:
Ingredients
For the meatballs:
- 1 lb (450 g) ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- 1 small onion, finely chopped
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley (optional)
For the sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup milk
- Salt and pepper to taste
For the noodles:
- 12 oz (340 g) wide egg noodles
- 1 tablespoon butter (optional)
Instructions
1. Make the meatballs
- In a large bowl, combine ground beef, breadcrumbs, milk, onion, egg, salt, pepper, garlic powder, and parsley.
- Mix gently until just combined.
- Shape into small meatballs, about 1 inch in diameter.
2. Cook the meatballs
- In a large skillet, heat a little oil over medium heat.
- Brown the meatballs on all sides (they don’t need to be fully cooked—they’ll finish in the sauce).
- Remove meatballs and set aside.
3. Make the sauce
- In the same skillet, melt 3 tablespoons of butter.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in beef broth and milk until smooth.
- Bring to a simmer and cook until slightly thickened.
- Season with salt and pepper.
- Return meatballs to the sauce, cover, and simmer 15–20 minutes until cooked through.
4. Cook the noodles
- Cook egg noodles according to package directions.
- Drain and toss with 1 tablespoon of butter if desired.
5. Serve
- Place noodles on a plate and spoon meatballs and sauce over the top.
- Garnish with fresh parsley if desired.
💡 Tips:
- For extra flavor, sauté the onions in butter before mixing into the meatballs.
- Leftovers taste even better the next day as the sauce soaks into the noodles.
- You can swap beef for a mix of beef and pork for richer meatballs.
If you want, I can also give you a slow-cooker Amish meatball noodles version that’s even more hands-off. Do you want me to share that?
