Dump frozen meatballs in the crock with potatoes and 3 other ingredients. You get a meal so delicious your family will be begging for more.

This Slow Cooker Meatball and Potato Stew is the ultimate “pantry staple” dinner. By using frozen meatballs and a packet of onion soup mix, you get a deep, slow-cooked flavor without having to chop a mountain of herbs or sear any meat. The russet potatoes act as little sponges, soaking up the beefy onion gravy while releasing just enough starch to thicken the sauce into a proper stew consistency.

Meatball and Potato Stew

Ingredients:

How To Make Meatball and Potato Stew:

Step 1: Layer the Base: Lightly grease your 4 to 6-quart slow cooker. Spread the cubed potatoes in an even layer at the bottom. This ensures they are in the hottest part of the pot so they soften perfectly.

Step 2: Add the Meatballs: Pour the frozen meatballs directly over the potatoes.

Tip: Definitely don’t thaw the meatballs! Adding them frozen prevents them from becoming overcooked or mushy during the long simmering process.

Step 3: Whisk the Gravy In a medium bowl, whisk together the cream of mushroom soup, beef broth, and the onion soup mix until smooth. Pour this savory mixture over the meatballs and potatoes. Give it a tiny nudge with a spoon so the liquid seeps down to the potatoes, but don’t stir it all together yet.

Step 4: Slow Cook: Cover and cook on LOW for 6/8 hours or on HIGH for 3/4 hours. You’ll know it’s ready when the potatoes are fork-tender.

Step 5: The Final Stir: Once finished, gently stir everything together. This incorporates the starches from the potatoes into the sauce, creating a thick, glossy gravy. If it’s too thick for your liking, add a splash of warm broth; if too thin, let it cook uncovered on HIGH for about 15/20 minutes.

Step 6: Serve: Ladle the stew into warm bowls. The onion soup mix usually provides all the salt you need, so just a crack of black pepper is usually the perfect finishing touch.