A hearty, comforting slow cooker meal made with tender potatoes, juicy meatballs, and a rich, creamy gravy. This easy dump-and-go recipe is perfect for busy weeknights, family dinners, or meal prep. With just a handful of simple ingredients, you can create a satisfying meal that everyone will love.
Why You'll Love This Recipe
- Easy slow cooker recipe with minimal prep
- Family-friendly comfort food
- Uses simple pantry and freezer ingredients
- Perfect for busy weeknights
- Great for meal prep and leftovers
- Rich, creamy, and filling
Ingredients
Main Ingredients
- 1 bag (32 oz / 900 g) frozen cooked meatballs
- 2 lbs (900 g) russet or Yukon Gold potatoes, peeled and cubed
- 1 can (10.5 oz / 298 g) condensed cream of mushroom soup
- 1 cup beef or chicken broth
- 1 packet (1 oz / 28 g) dry onion soup mix (optional)
Optional Add-Ins
- 1 cup frozen peas
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish
Instructions
Step 1: Prepare the Potatoes
Place the cubed potatoes in the bottom of the slow cooker. There is no need to pre-cook them.
Step 2: Add the Meatballs
Spread the frozen meatballs evenly over the potatoes.
Step 3: Make the Sauce
In a medium bowl, whisk together the cream of mushroom soup, broth, and dry onion soup mix. If using diced onion or garlic, stir them into the mixture.
Step 4: Assemble
Pour the sauce evenly over the meatballs and potatoes. Do not stir.
Step 5: Slow Cook
Cover with the lid and cook:
- LOW: 6 to 8 hours
- HIGH: 3 to 4 hours
The dish is ready when the potatoes are tender and the meatballs are heated through.
Step 6: Add Extras
If using frozen peas, stir them in during the last 30 minutes of cooking. For an extra creamy texture, stir in the sour cream just before serving.
Step 7: Serve
Spoon the meatballs, potatoes, and creamy gravy into serving bowls. Top with shredded cheddar cheese, fresh parsley, or black pepper if desired.
Tips for Success
- Yukon Gold potatoes create a creamier texture.
- Use homestyle or Italian-style meatballs for extra flavor.
- Add cheese just before serving for a rich finish.
- For a thicker sauce, reduce the broth slightly.
- Store leftovers in an airtight container for up to 4 days.
Serving Suggestions
This dish pairs perfectly with:
- Crusty bread
- Dinner rolls
- Steamed vegetables
- Rice
- Egg noodles
- Side salad
Storage and Reheating
Store leftovers in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. This recipe can also be frozen for up to 2 months.
Frequently Asked Questions
Can I use homemade meatballs?
Yes. Fully cooked homemade meatballs work perfectly in this recipe.
Can I substitute the cream of mushroom soup?
Absolutely. Cream of chicken or cream of celery soup are excellent alternatives.
Do I need to thaw the meatballs first?
No. Frozen cooked meatballs can go directly into the slow cooker.
Can I make this recipe ahead of time?
Yes. You can assemble everything in the slow cooker insert the night before and refrigerate it until ready to cook.
Nutrition Information
Per Serving (Approximate)
- Calories: 420
- Protein: 20g
- Carbohydrates: 32g
- Fat: 24g
- Fiber: 3g