Slow Cooker Meatballs and Egg Noodles in Savory Gravy

Instructions

step 1 In a bowl, mix ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, pepper, and Italian seasoning until combined./n
step 2 Form the mixture into evenly sized meatballs./n
step 3 Heat olive oil in a skillet and lightly brown the meatballs on all sides./n
step 4 Transfer the meatballs to the slow cooker./n
step 5 In a bowl, mix beef broth, Worcestershire sauce, onion powder, and garlic powder, then pour over the meatballs./n
step 6 Cover and cook on low for 5–6 hours or high for 3–4 hours./n
step 7 Cook egg noodles according to package instructions, then drain./n
step 8 Mix cornstarch and water to create a slurry and stir it into the slow cooker to thicken the gravy./n
step 9 Add the cooked noodles to the slow cooker and gently toss with the meatballs and sauce./n
step 10 Serve warm and enjoy.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding a splash of broth if needed. This dish can also be frozen for up to 2 months.