Amish Meatball Noodles (Step-by-Step Recipe Guide)

Ingredients You’ll Need

For the meatballs:

• 1 lb ground beef (or a mix of beef and pork)
• 1/2 cup breadcrumbs
• 1 egg
• 1 small onion, finely chopped or grated
• 2 cloves garlic, minced
• 1/4 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional, for warmth)

For the gravy:

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 1/2 cups beef broth
• 1/2 cup milk or heavy cream
• Salt and pepper to taste

For the noodles:

• 12 oz egg noodles
• Water + salt for boiling
• Optional garnish: parsley or chives

Step-by-Step Instructions

Step 1: Prepare the meatball mixture

In a large bowl, combine the ground beef, breadcrumbs, egg, chopped onion, garlic, milk, salt, pepper, and paprika.

Mix everything gently using your hands or a spoon. Avoid overmixing, as this can make the meatballs dense instead of tender. The mixture should feel soft but hold its shape when rolled.

Step 2: Shape the meatballs

Roll the mixture into small meatballs, about 1 to 1.5 inches in size.

Try to keep them uniform so they cook evenly. Place them on a plate or tray while you finish shaping all the mixture.

Step 3: Brown the meatballs

Heat a large skillet over medium heat and lightly grease it with oil or butter.

Add the meatballs and cook until they are browned on all sides. You don’t need to cook them fully at this stage—just develop a nice golden crust for flavor.

Once browned, remove them and set aside.

Step 4: Make the creamy gravy

In the same skillet, melt butter over medium heat. Once melted, stir in the flour and whisk continuously for about 1–2 minutes. This creates a roux, which will thicken your gravy.

Slowly pour in the beef broth while whisking to prevent lumps. Then add the milk or cream.

Continue stirring until the gravy thickens and becomes smooth. Season with salt and pepper.

Step 5: Simmer the meatballs in gravy

Return the browned meatballs to the skillet.

Reduce heat to low, cover, and let them simmer in the gravy for about 20–25 minutes. This allows the meatballs to cook through fully while absorbing flavor from the sauce.

Stir occasionally to prevent sticking.

Step 6: Cook the egg noodles

While the meatballs simmer, bring a large pot of salted water to a boil.

Add egg noodles and cook according to package instructions until tender but still slightly firm (al dente). Drain and set aside.

Step 7: Combine everything

Once the meatballs are fully cooked and the gravy is rich and thick, gently add the cooked egg noodles into the skillet.

Stir everything together so the noodles are fully coated in the creamy sauce.

Step 8: Serve and enjoy

Serve hot, optionally garnished with chopped parsley or a sprinkle of black pepper.

This dish pairs beautifully with simple sides like green beans, steamed peas, or a fresh garden salad.

Tips for the Best Amish Meatball Noodles

• Don’t overmix the meat: It keeps the meatballs soft and tender.
• Use beef broth with good flavor: It makes a big difference in the gravy.
• Let it simmer slowly: Amish-style cooking is all about low and steady heat.
• Make it richer: Add a splash of cream or a spoon of sour cream at the end.
• Meal prep friendly: This dish tastes even better the next day.

Final Thoughts

Amish Meatball Noodles is the kind of recipe that proves simple food can still be deeply satisfying. The combination of juicy meatballs, creamy gravy, and soft noodles creates a cozy, homemade meal that feels timeless.

If you’re looking for a budget-friendly, filling dinner that feeds a crowd and reheats beautifully, this one is a keeper.