Some nights call for complicated recipes and culinary creativity. Other nights? You just need something easy, hearty, and guaranteed to please everyone at the table.
That’s where this slow cooker meatballs and potatoes recipe shines. No browning. No fancy prep. Just dump frozen meatballs into the crock with potatoes and three simple ingredients, then let time do the rest. A few hours later, you’ll have a rich, comforting meal that tastes like you worked far harder than you did.
Why This Recipe Works
This dish succeeds because it combines:
Savory meatballs that stay tender while simmering
Creamy, fork-tender potatoes that soak up flavor
A simple sauce that ties everything together
The slow cooker allows the flavors to blend naturally. The potatoes absorb the juices from the meatballs, while the sauce thickens into something warm and satisfying.
It’s comfort food without the stress.
What You’ll Need
Here’s the beauty of it — just five main ingredients:
1 bag (24–32 oz) frozen fully cooked meatballs
1½ pounds baby potatoes (halved if large)
1 packet dry onion soup mix
1 can (10.5 oz) cream of mushroom soup
1 cup beef broth
Optional additions:
Chopped parsley for garnish
Shredded cheddar cheese
A splash of Worcestershire sauce
How to Make It
