Slow Cooker Meatballs and Potatoes
Description
Slow Cooker Meatballs and Potatoes is an easy, comforting dinner that requires just a handful of simple ingredients but delivers rich, homemade flavor. Tender frozen meatballs and bite-sized potatoes slowly cook together in a creamy mushroom sauce until everything is perfectly tender and infused with savory goodness. The potatoes absorb the delicious sauce while the meatballs stay juicy, creating a hearty meal that’s ideal for busy weekdays, chilly evenings, or whenever you need a satisfying dinner with minimal effort. This family-friendly recipe comes together in minutes and lets the slow cooker do all the work. Serve it with warm dinner rolls, steamed vegetables, or a crisp green salad for a complete meal that everyone will love. The leftovers are just as delicious the next day, making this recipe perfect for meal prep and busy schedules.
Ingredients
Main Ingredients
- 1 bag (24–32 ounces) frozen fully cooked meatballs (beef, turkey, or homestyle)
- 4–5 medium potatoes, peeled and cut into bite-sized cubes
- 1 can (10.5 ounces) cream of mushroom soup (or cream of celery soup)
For the Sauce
- 1 cup low-sodium beef broth or chicken broth
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
Optional Add-Ins
- 1 small onion, diced
- 1 cup sliced mushrooms
- 1 cup baby carrots
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions
Lightly grease a 6-quart slow cooker with cooking spray or a small amount of butter.
Peel the potatoes and cut them into evenly sized bite-sized cubes so they cook at the same rate. Place the potatoes into the bottom of the slow cooker.
Add the frozen meatballs over the potatoes, spreading them into an even layer.
In a medium mixing bowl, whisk together the cream of mushroom soup, beef broth, sour cream, garlic powder, onion powder, Italian seasoning, paprika, black pepper, and salt until smooth and well blended.
Pour the creamy mixture evenly over the meatballs and potatoes. If using diced onions, mushrooms, or carrots, scatter them over the top before covering.
Place the lid on the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and the meatballs are hot throughout.
About 20 minutes before serving, gently stir everything together so the potatoes are evenly coated in the creamy sauce. If you prefer a thicker sauce, remove the lid during the final 15–20 minutes of cooking or stir in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
If desired, sprinkle shredded cheddar cheese over the top during the last 10 minutes of cooking and cover until melted.
Garnish with freshly chopped parsley and serve hot with crusty bread, buttered rolls, steamed green beans, broccoli, or a simple garden salad.
Tips, Notes & Q&A
Can I use fresh meatballs?
Yes. Brown homemade meatballs in a skillet before adding them to the slow cooker to help them hold their shape.
Can I substitute another soup?
Absolutely. Cream of celery, cream of chicken, or cheddar cheese soup all work well and provide slightly different flavors.
Can I make this creamier?
Yes. Stir in an additional ¼ to ½ cup sour cream or a splash of heavy cream during the final 15 minutes of cooking.
How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth or milk.
Can I freeze it?
Yes. Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
What vegetables can I add?
Carrots, peas, green beans, corn, mushrooms, or celery all make excellent additions and turn this into a complete one-pot meal.
Servings & Nutrition
Servings: 6
Approximate Nutrition Per Serving:
- Calories: 430
- Protein: 21g
- Carbohydrates: 31g
- Fat: 25g
- Saturated Fat: 9g
- Cholesterol: 58mg
- Sodium: 820mg
- Fiber: 3g
- Sugar: 3g