This Slow Cooker Meatball and Potato Stew is a simple “pantry-friendly” dinner. Using frozen meatballs and a packet of onion soup mix gives you rich, slow-cooked flavor without chopping lots of herbs or browning meat. The russet potatoes soak up the savory gravy while releasing just enough starch to thicken the stew naturally.
Meatball and Potato Stew Ingredients:
- 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
How to Make Meatball and Potato Stew:
Step 1: Layer the Base
Lightly grease a 4–6 quart slow cooker. Spread the cubed potatoes evenly at the bottom so they cook in the hottest part of the pot.
Step 2: Add the Meatballs
Place frozen meatballs directly on top of the potatoes. Do not thaw—this keeps them from overcooking or getting mushy.
Step 3: Whisk the Gravy
In a medium bowl, whisk together the cream of mushroom soup, beef broth, and onion soup mix until smooth. Pour over the meatballs and potatoes. Gently nudge with a spoon so the liquid reaches the potatoes, but don’t stir everything together yet.
Step 4: Slow Cook
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
Step 5: Final Stir
Gently stir the stew to mix the potato starches into the sauce, creating a thick, glossy gravy. Adjust consistency with a splash of broth if too thick, or cook uncovered on HIGH 15–20 minutes if too thin.
Step 6: Serve
Ladle into bowls. The onion soup mix usually provides enough salt—finish with a little black pepper if desired.
