Amish Meatball Noodles is a comforting, old-fashioned dish that brings together tender meatballs, rich broth, and soft egg noodles in one hearty meal. It’s the kind of recipe often associated with simple Midwestern and Amish home cooking—budget-friendly, filling, and deeply satisfying after a long day.

Below is a detailed, step-by-step guide to making it from scratch.

Amish Meatball Noodles (Step-by-Step Recipe)

What makes this dish special?

Unlike regular spaghetti and meatballs, this version is more like a thick, savory noodle stew. The meatballs are small and tender, simmered directly in broth so they absorb flavor. The noodles cook right in the same pot, making everything rich and cohesive.

Ingredients

For the meatballs:

• 500g ground beef (or a mix of beef and pork)
• 1 egg
• 1/2 cup breadcrumbs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional, for warmth)

For the broth and noodles:

• 6 cups beef broth (or chicken broth if preferred)
• 2 cups egg noodles (wide noodles work best)
• 2 tbsp butter
• 1 tbsp soy sauce (optional but adds depth)
• 1 tsp dried thyme or parsley
• Salt and pepper to taste

Step 1: Prepare the meatball mixture

In a large bowl, combine:

• ground meat
• egg
• breadcrumbs
• chopped onion
• garlic
• salt, pepper, and paprika

Mix gently using your hands or a spoon. Don’t overmix—this keeps the meatballs soft instead of dense.

👉 Tip: If the mixture feels too wet, add a little more breadcrumbs.

Step 2: Shape small meatballs

Roll the mixture into small meatballs, about the size of a walnut.

Place them on a plate or tray while you finish shaping all of them.

👉 Smaller meatballs cook more evenly and stay tender in the broth.

Step 3: Brown the meatballs (optional but recommended)

Heat a large pot over medium heat and add a small amount of oil.

Lightly brown the meatballs for 2–3 minutes per side.

You don’t need to cook them fully—just give them color and flavor.

👉 If you want a simpler version, you can skip this step and cook them directly in broth.

Step 4: Build the broth base

In the same pot (or a clean one if you skipped browning), add:

• beef broth
• butter
• soy sauce
• thyme or parsley
• salt and pepper

Bring everything to a gentle boil.

The butter adds richness, while soy sauce deepens the flavor without making it taste Asian—it just enhances the savory notes.

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