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Slow Cooker Macaroni Salad Meatballs: This easy slow cooker meal turns store-bought macaroni salad and frozen meatballs into a warm, cozy dinner. With just a few pantry items, the sauce becomes rich and savory as it cooks low and slow. It’s a simple, filling comfort food dish that busy families will want to make again and again.
There is something really cozy about a slow cooker meal that doesn’t ask much from the cook but still turns out warm, filling, and full of flavor. This macaroni salad and meatball dish is a simple, budget-friendly meal that feels just like something from a busy Midwestern kitchen, where using a few store-bought shortcuts has always been a smart way to feed a hungry family. As it cooks, the creamy macaroni salad melts down with a few easy pantry items to make a tasty sauce around the beef meatballs. The end result is a warm, comforting main dish that people will ask for again and again.
This meal is hearty enough to serve with a fresh green salad, steamed green beans, or buttered peas to help balance out the richness. If you want to make it feel like a full dinner, add warm dinner rolls or thick slices of bread on the side so everyone can soak up the extra sauce. For something bright and fresh to go with it, try a small bowl of pickles or a simple tomato and cucumber salad — it works really well!
Servings: 6
Ingredients
- 1 container deli macaroni salad (about 2 pounds)
- 1 bag frozen raw beef meatballs (about 24 to 32 ounces)
- 1 cup beef broth
- 1 tablespoon yellow mustard
- 1 teaspoon black pepper
Slow Cooker Macaroni Salad Meatballs: Directions
- Get the slow cooker ready. If you want, spray the inside of your slow cooker with a little nonstick cooking spray. This will help make cleanup easier later. Place the frozen raw beef meatballs in the bottom of the slow cooker, spreading them out into one even layer so they cook evenly.
- Add the macaroni salad and sauce. Spoon the deli macaroni salad right on top of the meatballs, spreading it out gently so it covers them. In a small bowl or measuring cup, mix together the beef broth, yellow mustard, and black pepper until well combined. Slowly pour this mixture evenly over the macaroni salad and meatballs.
- Cook it low and slow. Put the lid on the slow cooker. Cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours. You’ll know it’s ready when the meatballs are fully cooked all the way through and the whole mixture is hot and bubbling. If you have time during cooking, gently stir it once or twice so everything cooks evenly and nothing sticks to the bottom.
- Serve it up. Once it’s done cooking, give everything one last gentle stir to mix the sauce through. Carefully spoon the meatballs and macaroni mixture into bowls or onto plates. Serve it hot and enjoy!
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