Slow Cooker Meatballs and Potatoes in Gravy

Slow Cooker Meatballs and Potatoes in Gravy is the kind of easy dinner that turns a few pantry staples into a hearty meal. Fully cooked meatballs and whole potatoes warm in a rich mushroom and onion gravy, with just 10 minutes of prep.

Why This Slow Cooker Dinner Works

The condensed soup gives the gravy a creamy base, while beef broth loosens it to coat every meatball and potato. Onion soup mix, Worcestershire sauce, and simple seasonings add savory depth without extra stovetop work.

How to Make It

Drain and rinse the canned potatoes. Arrange them with the cooked meatballs in a lightly greased 6-quart slow cooker. Whisk the soup, broth, onion soup mix, Worcestershire, garlic powder, onion powder, and pepper until smooth, then pour over the meatballs and potatoes.

Cover and cook on Low for 4 to 5 hours or High for 2½ to 3 hours. The meatballs should be heated through to 165°F and the potatoes fork tender. Stir gently, season with salt to taste, and finish with parsley.

Serving and Storage

Serve as a complete bowl meal or add green beans or a crisp salad. Refrigerate leftovers in an airtight container and reheat gently with a splash of broth if the gravy has thickened.

Slow Cooker Meatballs and Potatoes Recipe

Slow Cooker Meatballs and Potatoes in Gravy

Tender meatballs and whole potatoes cook in a savory mushroom and onion gravy for an easy, comforting slow cooker dinner.

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Servings: 6

Ingredients Method

Ingredients

  

• 32 oz fully cooked homestyle meatballs frozen or thawed
• 30 oz canned whole potatoes drained and rinsed (2 cans)
• 10.5 oz condensed cream of mushroom soup undiluted
• 1 cup low-sodium beef broth
• 1 oz dry onion soup mix 1 packet
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon fine sea salt to taste
• 2 tablespoons fresh flat-leaf parsley finely chopped, for garnish

Method

 

1. Lightly coat a 6-quart slow cooker with nonstick cooking spray.
2. Drain and rinse the canned whole potatoes.
3. Add the fully cooked meatballs and potatoes to the slow cooker, spreading them evenly.
4. Whisk the condensed mushroom soup, beef broth, dry onion soup mix, Worcestershire sauce, garlic powder, onion powder, and black pepper until smooth.
5. Pour the gravy mixture over the meatballs and potatoes, gently turning to coat them.
6. Cover and cook on Low for 4 to 5 hours or on High for 2 1/2 to 3 hours, until the meatballs are heated to at least 165°F and the potatoes are fork tender.
7. Stir gently to coat everything in the gravy, then add salt to taste.
8. Sprinkle with chopped parsley and serve warm.