This hearty Meatball and Potato Stew is an easy slow-cooker meal made with simple pantry ingredients. Frozen meatballs and onion soup mix create rich, savory flavor with very little prep work, while tender potatoes absorb the delicious broth and help create a thick, comforting gravy as they cook. It’s a satisfying meal that’s perfect for busy days when you want dinner ready and waiting.
| Ingredient | Amount |
|---|---|
| Russet potatoes, peeled and cubed | 2 lbs |
| Frozen fully cooked meatballs | 1½–2 lbs |
| Low-sodium beef broth | 1½ cups |
| Condensed cream of mushroom soup | 1 (10½ oz) can |
| Dry onion soup mix | 1 (1 oz) packet |
Lightly coat a 4- to 6-quart slow cooker with cooking spray or a small amount of oil. Arrange the cubed potatoes evenly across the bottom of the cooker.
Spread the frozen meatballs over the layer of potatoes.
Tip: Use the meatballs straight from the freezer. Keeping them frozen helps them maintain their texture during the long cooking time.
In a medium bowl, whisk together the cream of mushroom soup, beef broth, and dry onion soup mix until smooth and well blended.
Pour the mixture evenly over the potatoes and meatballs. Gently press down with a spoon if needed to help the liquid settle throughout the ingredients, but avoid stirring.
Cover with the lid and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the potatoes are soft and easily pierced with a fork.
When cooking is complete, carefully stir everything together. The softened potatoes will release some of their starch, helping to thicken the sauce into a rich gravy.
If the stew seems too thick, stir in a little warm beef broth. If you’d like it thicker, remove the lid and cook on HIGH for an additional 15 to 20 minutes.
Spoon the stew into serving bowls and finish with freshly ground black pepper if desired. Since the onion soup mix adds plenty of seasoning, additional salt is usually unnecessary.
Serve hot and enjoy this comforting, stick-to-your-ribs meal.
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