There is something mighty comforting about a supper you can build from the pantry and freezer without a fuss, especially on a long day when everybody is hungry and nobody wants to wait. This 5-ingredient slow cooker hearty meatball supper is the kind of dependable Midwestern meal that feels right at home on a chilly evening, with tender meatballs simmered in a rich tomato sauce and served over noodles for a filling, family-style dinner that stretches simple staples into a pot worth remembering.
This hearty supper is especially good with buttered green beans, a crisp little salad, or even a scoop of cottage cheese on the side if you grew up that way. A piece of warm garlic toast or plain sandwich bread is welcome too, since folks will want something to mop up that savory sauce, and a simple fruit cobbler afterward makes it feel like a Sunday meal without much extra work.
5-Ingredient Slow Cooker Hearty Meatball Supper
Servings: 6
Ingredients
1 bag (24 to 32 ounces) frozen fully cooked meatballs
1 jar (24 ounces) pasta sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 medium onion, thinly sliced
8 ounces egg noodles
Directions
1. Add the frozen meatballs to the slow cooker, then pour in the pasta sauce and diced tomatoes with their juice. Scatter the sliced onion over the top and stir gently to coat everything.
2. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the meatballs are hot through and the onions are tender.
3. About 15 minutes before serving, cook the egg noodles in a pot of salted boiling water according to the package directions. Drain well.
4. Spoon the meatballs and sauce over the hot noodles and serve right away.
Variations & Tips
Make it cheesier: Sprinkle a little shredded mozzarella or grated Parmesan over each serving. The heat from the sauce melts it just enough and gives the whole plate a little extra supper-table comfort.
Stretch it further: If you need to feed a few more mouths, serve the meatballs over mashed potatoes or rice instead of noodles. Both soak up the sauce nicely and make the meal feel even heartier.
Add a vegetable: A couple handfuls of sliced mushrooms or chopped bell pepper can go right into the slow cooker with the sauce. It is an easy way to tuck in more vegetables without changing the easy nature of the dish.
Keep the noodles separate: For the best texture, do not cook the noodles in the slow cooker. Boiling them separately keeps them from getting too soft and lets leftovers reheat better the next day.