A cozy, “set it and forget it” meal—soft meatballs simmered in a rich sauce, served over buttery noodles.
🧾 Ingredients
Meatballs:
- 500g ground beef (or beef + mutton)
- 1 egg
- 3 tbsp breadcrumbs (or soaked bread)
- Salt & black pepper
- 1 tsp garlic powder or minced garlic (optional)
Sauce:
- 2 cups tomato sauce or crushed tomatoes
- 1 cup beef broth or water
- 1 small onion (chopped)
- 1–2 tbsp Worcestershire sauce (optional but great)
- 1 tsp paprika or chili flakes
- Salt & pepper
To serve:
- Egg noodles (cooked)
- Butter (optional)
👩🍳 Method
- Make meatballs
Mix meat, egg, breadcrumbs, salt, and pepper. Roll into small balls. - Optional browning (better flavor)
Quickly sear meatballs in a pan until lightly browned. Not required, but improves taste. - Slow cook
Add sauce ingredients to the slow cooker. Stir, then add meatballs on top. - Cook
- Low: 6–7 hours
- High: 3–4 hours
Meatballs should be tender and fully cooked.
- Finish sauce
Stir gently at the end. If too thin, cook uncovered for 15–20 minutes. - Serve
Spoon meatballs and sauce over hot buttered egg noodles.
🍽️ What it tastes like
- Soft, juicy meatballs
- Thick, savory tomato-based gravy
- Buttery noodles soaking up the sauce
💡 Tips
- Add a splash of cream at the end for a richer sauce
- Garlic + onion are key for depth
- A pinch of sugar balances tomato acidity
⚡ Shortcut version
- Frozen meatballs
- Jar pasta sauce
- Egg noodles
Dump, slow cook, serve—very low effort, still satisfying.
If you want, I can give you a brown gravy version (no tomato) or a spicy desi-style slow cooker twist.
