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Slow cooker meatballs and potatoes coated in creamy brown gravy

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
Cook Time 4 hours
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.