why make this recipe
Amish Meatball Noodles are a comforting, hearty dish that brings warmth to the table. This recipe combines tender meatballs with creamy mushroom sauce and egg noodles, making it a perfect meal for busy weeknights or family gatherings. It is easy to prepare and always satisfying, appealing to both kids and adults alike.
how to make Amish Meatball Noodles
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 2 cups wide egg noodles
- Chopped parsley for garnish
Directions
- In a large bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper until well combined.
- Form the mixture into meatballs, about 1 inch in diameter.
- Heat olive oil over medium heat in a large skillet. Cook the meatballs until browned on all sides.
- In a separate pot, bring beef broth and cream of mushroom soup to a simmer.
- Add the browned meatballs to the sauce, cover, and let them cook for about 15 minutes.
- Meanwhile, cook the egg noodles according to package instructions.
- Drain the noodles and serve topped with meatballs and sauce, garnished with chopped parsley.
how to serve Amish Meatball Noodles
Serve Amish Meatball Noodles hot, directly from the skillet or pot. You can plate the noodles first and then ladle the meatballs and creamy sauce on top. A sprinkle of chopped parsley not only adds color but also a fresh taste to the dish. Pair it with a side salad or some steamed vegetables for a complete meal.
how to store Amish Meatball Noodles
Store any leftovers in an airtight container in the refrigerator. This dish can last for about three to four days. To reheat, simply warm it in the microwave or on the stovetop until heated through. If you want to freeze it, place the cooled meatballs and sauce in a freezer-safe container. They can be frozen for up to three months.
tips to make Amish Meatball Noodles
- Always taste the meat mixture before forming the meatballs. You may want to adjust the seasoning.
- Use fresh herbs like parsley or thyme for added flavor.
- For a twist, try adding some diced vegetables to the meatball mix, like grated zucchini or finely chopped bell pepper.
- Make sure not to overcrowd the skillet while cooking meatballs. This helps them brown evenly.
variation (if any)
For a healthier version, you can use ground turkey instead of beef. Additionally, you can replace the cream of mushroom soup with a homemade version or a lighter sauce option, such as a yogurt-based sauce. Adding different types of cheese can also give the dish a new flavor profile.
FAQs
1. Can I make this dish gluten-free?
Yes, you can use gluten-free breadcrumbs and gluten-free egg noodles to make this recipe gluten-free.
2. Can I add more vegetables?
Absolutely! Veggies like carrots, peas, or green beans can be added to the dish for extra nutrition and color.
3. How can I make the sauce thicker?
If you prefer a thicker sauce, you can add a teaspoon of cornstarch mixed with a little water to the simmering sauce and stir until it thickens.
Enjoy making and savoring this delightful, hearty dish!
Print
Amish Meatball Noodles
A comforting dish featuring tender meatballs in creamy mushroom sauce served over egg noodles, perfect for weeknights or family gatherings.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 2 cups wide egg noodles
- Chopped parsley for garnish
Instructions
- Mix together the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper until well combined.
- Form the mixture into meatballs, about 1 inch in diameter.
- Heat olive oil over medium heat in a large skillet. Cook the meatballs until browned on all sides.
- Bring beef broth and cream of mushroom soup to a simmer in a separate pot.
- Add the browned meatballs to the sauce, cover, and let them cook for about 15 minutes.
- Cook the egg noodles according to package instructions.
- Drain the noodles and serve topped with meatballs and sauce, garnished with chopped parsley.
Notes
Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
