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Meatball and Potato Stew — Slow Cooker. This cozy slow cooker stew is a busy family’s best friend. Just five simple ingredients create a rich, hearty gravy packed with tender potatoes and juicy meatballs — comfort food made effortlessly! A warm, yummy stew made with just 5 things! Toss everything in, walk away, and come back to a delicious dinner the whole family will love.
Servings: 5
Ingredients
- frozen fully cooked meatballs → 1.8 pounds
- russet potatoes, peeled and cut into 1-inch chunks → 2 pounds
- can condensed cream of mushroom soup (10.5 oz) → 1 pieces
- low-sodium beef broth → 1.5 cups
- packet dry onion soup mix (1 oz) → 1 pieces
Meatball and Potato Stew: Steps
- Grease the slow cooker: Spray a little cooking spray or rub a tiny bit of oil inside your slow cooker. This makes it easier to clean up later!
- Add the potatoes: Put all your 2 pounds russet potatoes, peeled and cut into 1-inch chunks into the bottom of the slow cooker. Spread them out flat so they all cook the same.
- Add the meatballs: Pour your 1.8 pounds frozen fully cooked meatballs right on top of the potatoes. Do NOT thaw them first — they go in straight from the freezer, and that’s totally fine!
- Mix the sauce: In a bowl, stir together the 1 pieces can condensed cream of mushroom soup (10.5 oz), 1.5 cups low-sodium beef broth, and 1 pieces packet dry onion soup mix (1 oz) until it looks smooth. This yummy mix turns into a thick, savory gravy while it cooks.
- Pour the sauce on top: Pour the sauce all over the meatballs and potatoes. Use a spoon to gently move things around so everything gets coated. Try not to stir too hard — you want the potatoes to stay on the bottom.
- Cook low and slow: Put the lid on and cook on LOW for 6 to 360 minutes
360:00
, or cook on HIGH heat for 3 to 4 hrs. It is ready when you can easily stick a fork into the potatoes. - Stir and check the sauce: Gently stir everything from the bottom so the potatoes and meatballs are covered in sauce. If it looks too thick, add a little warm beef broth. If it looks too runny, take the lid off and cook on HIGH for 15 to 20 more minutes.
- Taste and serve: Give it a little taste. The onion soup mix is already salty, so you might not need more salt. Scoop into bowls and enjoy while it’s nice and hot!
Notes
Tips for Kids & Busy Families:
This is a great recipe to start before school or work — dinner is ready when you get home!
You can use any kind of frozen meatball — beef, turkey, or even chicken.
Leftovers taste even better the next day!
Great served with bread for dipping into the gravy.
