Tender meatballs, creamy potatoes, and a rich, flavorful sauce come together in one slow cooker for a hearty family dinner that practically cooks itself. Just dump, set, and enjoy!
🛒 INGREDIENTS
- 1 (28–32 oz) bag frozen meatballs
- 1½ lbs baby potatoes, halved (or diced russet potatoes)
- 1 packet (1 oz) dry onion soup mix
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- Optional garnish: chopped parsley
👩🍳 INSTRUCTIONS
- Prep the Potatoes
Wash and cut potatoes into bite-sized pieces if needed. - Layer the Ingredients
Add frozen meatballs to the bottom of the crockpot.
Place potatoes on top. - Mix the Sauce
In a bowl, combine cream of mushroom soup, dry onion soup mix, and beef broth. Stir until smooth. - Pour & Cook
Pour the mixture evenly over the meatballs and potatoes.
Cover and cook:- LOW for 6–7 hours
- HIGH for 3–4 hours
- Serve & Enjoy
Stir gently before serving. Garnish with parsley if desired. Serve warm!
💡 TIPS
- ✅ For extra creaminess, stir in ½ cup sour cream during the last 30 minutes.
- ✅ Want more veggies? Add baby carrots or green beans.
- ✅ For a cheesy twist, sprinkle shredded mozzarella or cheddar on top during the last 15 minutes.
- ✅ If sauce is too thick, add a splash of broth. Too thin? Remove lid last 30 minutes to thicken.