Ingredients
- 24 oz frozen fully cooked meatballs about 25–30 meatballs
- 1Â 24 oz jar marinara or pasta sauce
- 3 cups beef broth low-sodium recommended
- 12 oz egg noodles
Instructions
- Add meatballs to slow cooker
- Place the frozen meatballs in the bottom of the slow cooker.
- Pour in sauce and broth
- Add the marinara sauce and beef broth. Stir gently so the meatballs are coated.
- Slow cook
- Cover and cook on LOW for 3–4 hours or HIGH for 2 hours, until the meatballs are heated through and the sauce is hot.
- Add the noodles
- Stir in the uncooked egg noodles, making sure they are mostly covered by the liquid.
- Finish cooking
- Cover again and cook on HIGH for 20–30 minutes, stirring once or twice, until the noodles are tender and have absorbed the sauce.
- Serve
- Stir everything together and spoon into bowls. Garnish with parsley or Parmesan if desired.