Amish Meatball Noodles: A Cozy, Hearty Comfort Dish
Amish Meatball Noodles is one of those old-fashioned comfort meals that feels simple, filling, and deeply satisfying. It combines tender homemade meatballs with rich, savory broth and soft egg noodles. The dish is known for its rustic cooking style—nothing complicated, just wholesome ingredients cooked slowly to build flavor.
Below is a clear, step-by-step guide to making it at home.
Ingredients You’ll Need
For the meatballs:
- 500g ground beef (or a mix of beef and pork)
- 1 small onion, finely chopped or grated
- 1 egg
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, but adds warmth)
For the broth and noodles:
- 1 liter beef broth (or chicken broth if preferred)
- 2 tbsp butter
- 1 small onion, chopped
- 2 cups egg noodles
- 1 tbsp flour (for light thickening)
- 1/2 cup milk or cream (optional, for creaminess)
- Salt and pepper to taste
- Fresh parsley (optional garnish)
Step-by-Step Instructions
Step 1: Prepare the meatball mixture
In a large bowl, combine the ground meat, chopped onion, garlic, egg, breadcrumbs, salt, pepper, and paprika. Mix gently with your hands or a spoon. Avoid overmixing—this keeps the meatballs tender instead of dense.
Step 2: Shape the meatballs
Roll the mixture into small, bite-sized meatballs (about 2–3 cm each). Try to keep them uniform so they cook evenly. Place them on a plate while you prepare the next step.
Step 3: Brown the meatballs
Heat a large pot over medium heat and add a little oil or butter. Lightly brown the meatballs on all sides. You don’t need to cook them fully yet—just create a golden crust that adds flavor to the broth. Remove and set aside.
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