Frozen meatballs to the crock with potatoes is an easy, hearty slow cooker dinner made with just a few simple ingredients. This comforting crockpot recipe combines fully cooked frozen meatballs, tender russet potatoes, cream of mushroom soup, beef broth, and onion soup mix to create a rich, savory gravy. Perfect for busy weeknights, this slow cooker meatballs and potatoes recipe requires minimal prep and delivers a warm, satisfying family meal. Add frozen meatballs to the crock with potatoes and you get something so good you will be asking for seconds.
Ingredients
- Frozen fully cooked meatballs
- Quantity: 1/2 to 2 pounds
- Notes: fully cooked meatballs are frozen and provide good hearty protein and do not have to be thawed.
- Russetes, peeled and cut into 1- inch cubes
- Quantity: 2 pounds
- Notes: russet potatoes are soft in texture and they take in gravy.
- Canned condensed cream of mushroom soup.
- Quantity: 10.5-ounce can
- Notes: prepares gravy, which is creamy in nature.
- Low-sodium beef broth
- Quantity: 1 1/2 cups
- Instructions: Add savory liquid to make sauce without adding too much salt.
- Onion soup dry packet.
- Quantity: 1-ounce packet
- Instructions: Add flavor and seasoning with onion.
Directions
- Use a little oil or nonstick spray to grease the inside of a 4 to 6-quart slow cooker to facilitate easy clean up.
- The next step is to add the diced russet potatoes to the bottom of the slow cooker and sprinkle it evenly to be able to cook all over.
- Lay the frozen meatballs directly on the potatoes, and place in a single layer. The meatballs are not required to be thawed and they go into the freezer.
- In a medium bowl put the following and mix them on a high; the condensed cream of mushroom soup, beef broth, and dry onion soup mix until it is slightly smooth. This will be combined to make the savoury gravy to the stew.
- Pour the mixture of soup evenly over meatballs and potatoes pushing it lightly with a spoon to ensure most parts of the meatballs and potatoes are covered. You must not shake it too vigorously, lest the potatoes should be stirred up into a pile in the bottom.
- Cover the slow cooker with the lid and cook on LOW 6- 8 hours or on HIGH 3- 4 hours until the potatoes are extremely soft when punctured with a fork and the meatballs are hot.
- Once the mixture is cooked, mix gently at the bottom to ensure that the potatoes and meatballs are covered in the thickened sauce. In case the stew seems too thick, you can add a splash of additional warm beef broth, or in case it seems too thin, do not put the lid on and cook on HIGH an additional 15 to 20 minutes until it gets a little thicker.
- The recipe can be simply scaled up in a larger slow cooker, and all one has to do is keep the potatoes on the bottom of the crock in a fairly even layer to allow them to cook through to add about 30 to 60 minutes of extra cooking time to the recipe should the crock be very full.