Slow Cooker Meatball and Potato Stew

Some recipes just have a way of making dinner feel easier, and this Slow Cooker Meatball and Potato Stew is absolutely one of them! Thank you for stopping by and cooking along with me. If you love hearty, comforting meals that don’t require a pile of dishes or hours standing at the stove, you’re going to want to save this one.

This is the kind of dinner I reach for on those busy days when I want something warm and homemade without making a big production out of it. Frozen meatballs, tender potatoes, creamy mushroom soup, beef broth, and onion soup mix go straight into the slow cooker, and that’s really all there is to it.

The result? Tender potatoes, juicy meatballs, and a rich, savory gravy that ties everything together. Dump, cook, and dinner is ready!

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Why You’ll Love This Slow Cooker Meatball Stew

There’s a lot to appreciate about a recipe this simple.

• Only 5 ingredients make up the main recipe.
• The slow cooker does almost all the work.
• Frozen meatballs go in straight from the freezer.
• Potatoes cook right alongside the meatballs.
• The creamy gravy is rich, savory, and comforting.
• It makes a satisfying family dinner without much prep.
• Leftovers are easy to reheat for lunch the next day.

This is definitely a comfort-food kind of dinner. The beef broth and onion soup mix give the sauce a deep savory flavor, while the cream of mushroom soup makes everything wonderfully creamy.

And those potatoes? They soak up that delicious gravy as they cook. Honestly, that might be my favorite part!

What Does Meatball and Potato Stew Taste Like?

Think of this as a cozy cross between a meatball dinner and a creamy beef-and-potato stew.

The meatballs bring savory, meaty flavor, while the potatoes become soft and tender. The cream of mushroom soup creates a velvety sauce, and the onion soup mix adds plenty of seasoning without requiring a long list of spices.

It’s hearty without being complicated, and every spoonful has a little bit of everything.

Ingredients You’ll Need

Frozen Meatballs

Use about 1½ to 2 pounds of fully cooked frozen meatballs. Beef meatballs are especially delicious here, but turkey or chicken meatballs can also work.

There’s no need to thaw them first. That’s one of the things that makes this recipe so wonderfully convenient!

Russet Potatoes

You’ll need about 2 pounds of russet potatoes, peeled and cut into roughly 1-inch cubes.

Try to keep the pieces similar in size so they cook at approximately the same rate.

Cream of Mushroom Soup

One 10.5-ounce can of condensed cream of mushroom soup creates the creamy foundation for the gravy.

Beef Broth

Use 1½ cups of low-sodium beef broth. The broth loosens the condensed soup while adding a lovely savory flavor.

Dry Onion Soup Mix

One 1-ounce packet provides the seasoning for the entire dish. Since onion soup mix can be fairly salty, taste the finished stew before adding additional salt.

Tools Needed

You don’t need anything fancy for this recipe!

• 4- to 6-quart slow cooker
• Cutting board
• Sharp knife
• Medium mixing bowl
• Whisk
• Measuring cup
• Large spoon or ladle

Easy Ingredient Substitutions

One of the best things about a slow cooker recipe like this is how easy it is to make your own.

Change the Meatballs

Beef meatballs are my first choice, but turkey or chicken meatballs can be substituted. Just make sure you're using fully cooked frozen meatballs.

Switch the Soup

Don't have cream of mushroom soup? Cream of chicken or cream of celery can be used instead.

Try Yukon Gold Potatoes

Yukon Gold potatoes are a delicious alternative if you prefer a naturally creamy potato texture.

Add Vegetables

Frozen peas, carrots, or green beans can be added toward the end of cooking. They’re an easy way to add color and another layer of flavor.

Make It Extra Creamy

For an even richer finish, stir in a little sour cream or heavy cream after cooking. Add it off the heat and stir gently until incorporated.

How to Make Slow Cooker Meatball and Potato Stew

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