When you need a hearty dinner with almost no prep, this Slow Cooker Meatball and Potato Stew is a recipe you’ll want to keep on repeat. It comes together with just five simple ingredients, making it perfect for busy weekdays, lazy weekends, or whenever you want a comforting meal without standing over the stove.
Frozen meatballs, tender potatoes, and a rich, savory gravy cook together in the slow cooker until everything is perfectly warm and flavorful. Pair it with crusty bread or a fresh salad for an easy family dinner everyone will enjoy.
Why You’ll Love This Recipe
- Only 5 everyday ingredients
- Easy dump-and-go meal
- Rich and hearty comfort food
- Perfect for busy weeknights
- Great for meal prep and leftovers
Ingredients
- 1½ to 2 pounds frozen fully cooked meatballs
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1½ cups low-sodium beef broth
- 1 (1-ounce) packet dry onion soup mix
Instructions
Prepare the Slow Cooker
Lightly grease a 4- to 6-quart slow cooker with nonstick cooking spray or a little oil.
Add the Potatoes
Spread the cubed potatoes evenly across the bottom of the slow cooker.
Add the Meatballs
Place the frozen meatballs over the potatoes in an even layer. There’s no need to thaw them first.
Make the Gravy
In a medium bowl, whisk together the cream of mushroom soup, beef broth, and dry onion soup mix until smooth.
Pour Over the Ingredients
Pour the gravy mixture evenly over the meatballs and potatoes. Gently press everything down so most of the ingredients are coated without stirring too much.
Cook
Cover and cook:
- LOW: 6 to 8 hours
- HIGH: 3 to 4 hours
The potatoes should be fork-tender, and the meatballs should be hot throughout.
Finish and Serve
Stir gently from the bottom to coat the potatoes and meatballs in the thick gravy. If you’d like a thinner sauce, stir in a little extra warm beef broth before serving.
Serve hot with crusty bread, buttered egg noodles, rice, or a simple green salad.
Recipe Tips
- Keep the meatballs frozen until you’re ready to cook.
- Cut the potatoes into evenly sized cubes so they cook at the same rate.
- Taste before adding salt because the onion soup mix already contains plenty of seasoning.
- For an even thicker gravy, remove the lid during the final 15 to 20 minutes of cooking.
Easy Variations
- Stir in ¼ to ½ cup sour cream at the end for a creamier sauce.
- Replace the cream of mushroom soup with cream of chicken or cream of celery.
- Use turkey or chicken meatballs for a lighter option.
- Add frozen peas, carrots, or green beans during the last 30 to 45 minutes of cooking.
- Mix in a teaspoon of Italian seasoning or dried thyme for extra flavor.
- Add a splash of Worcestershire sauce for a richer taste.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop or in the microwave until heated through. You can also freeze portions for up to 3 months and thaw overnight in the refrigerator before reheating.
Final Thoughts
This Slow Cooker Meatball and Potato Stew is the kind of comforting dinner that’s always a hit. With only five ingredients and very little hands-on work, it’s a simple recipe that delivers big flavor. Whether you’re feeding a busy family or looking for an easy meal to enjoy throughout the week, this cozy stew is sure to become a favorite.
