Ingredients
For the Meatballs
- 1½ lb (680 g) ground beef
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup finely grated Parmesan cheese
- ½ small onion, finely minced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil, for browning
For the Gravy
- 2 cups beef broth
- 1 can (10.5 oz / 298 g) cream of mushroom soup
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp cornstarch
- 2 tbsp cold water
- ½ cup sour cream, optional for a creamier gravy
For the Noodles
- 8 oz (225 g) wide egg noodles
- 1 tbsp butter
- 2–3 tbsp fresh parsley, chopped
Full Step-by-Step Recipe
1. Prepare the meatball mixture
In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan, onion, garlic, Italian seasoning, paprika, black pepper, salt, and Worcestershire sauce.
Mix gently until everything is evenly combined. Do not overmix, or the meatballs can become tough.
2. Shape the meatballs
Form the mixture into approximately 12–14 meatballs, depending on the size you want.
3. Brown the meatballs
Heat olive oil in a large skillet over medium-high heat.
Brown the meatballs for about 2–3 minutes per side. They don’t need to be completely cooked at this stage—the slow cooker will finish them.
4. Make the gravy
In a bowl, whisk together:
- Beef broth
- Cream of mushroom soup
- Worcestershire sauce
- Garlic powder
- Onion powder
- Black pepper
- Italian seasoning
5. Add everything to the slow cooker
Place the browned meatballs in the slow cooker.
Pour the gravy mixture over them, making sure the meatballs are well coated.
6. Slow cook
Cover and cook:
- LOW: 4–5 hours
- HIGH: 2–3 hours
The beef should reach at least 160°F (71°C) internally.
7. Thicken the gravy
About 15–20 minutes before serving, mix 1 tbsp cornstarch + 2 tbsp cold water.
Stir this slurry into the gravy and let it cook until thickened.
For a creamy finish, stir in ½ cup sour cream after switching the slow cooker to warm.
8. Cook the egg noodles
Cook the egg noodles separately according to the package directions.
Drain and toss with butter.
9. Serve
Place the buttery egg noodles on a plate or bowl and spoon the meatballs and rich gravy over the top.
Garnish with fresh parsley.
Time & Servings
- Prep time: 20 minutes
- Cooking time: 4–5 hours on LOW
- Total time: About 4½–5½ hours
- Servings: 4–6
Nut & Allergen Information
Nuts: No peanuts or tree nuts are required in this recipe.
Contains:
- Wheat/gluten: breadcrumbs and egg noodles
- Egg: meatball and egg noodles
- Dairy: Parmesan, cream of mushroom soup, butter, optional sour cream
- Soy: may be present in Worcestershire sauce or packaged soup; check labels
For a nut-free meal, check packaged ingredients for cross-contact warnings.
Approximate Nutrition
Per serving, assuming 6 servings:
- Calories: ~560 kcal
- Protein: ~32 g
- Carbohydrates: ~43 g
- Fat: ~28 g
- Sodium: ~900–1,100 mg
Nutrition varies depending on the beef, noodles, soup, and gravy ingredients used.
Q&A
Q: Can I skip browning the meatballs?
Yes, but browning adds extra flavor and color.
Q: Can I put the noodles directly in the slow cooker?
It’s better to cook them separately because egg noodles can become overly soft during long slow cooking.
Q: Can I use ground turkey instead of beef?
Yes. Cook turkey meatballs to 165°F (74°C).
Q: Can I make this without nuts?
Yes. The recipe itself contains no nuts.
Q: How should I store leftovers?
Refrigerate within 2 hours in a covered container and use within about 3–4 days.