This Slow Cooker Meatball and Potato Stew is an easy, budget-friendly meal made with everyday ingredients. Frozen meatballs and a packet of onion soup mix create deep, slow-simmered flavor without the extra prep work of chopping or browning. As the stew cooks, the russet potatoes absorb the savory sauce and release just enough starch to naturally thicken the gravy.
Meatball and Potato Stew Ingredients:
Russet potatoes, peeled and diced – 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 Prepare Meatball and Potato Stew:
Step 1: Prepare the Base
Coat a 4–6 quart slow cooker lightly with cooking spray. Arrange the cubed potatoes in an even layer on the bottom so they cook thoroughly.
Step 2: Add the Meatballs
Place the frozen meatballs over the potatoes. There’s no need to thaw them first—adding them frozen helps maintain their texture during cooking.
Step 3: Mix the Sauce
In a bowl, whisk together the cream of mushroom soup, beef broth, and onion soup mix until well blended. Pour the mixture evenly over the meatballs and potatoes. Lightly press down with a spoon to help the liquid settle, but avoid stirring at this stage.
Step 4: Cook Slowly
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are tender when pierced with a fork.
Step 5: Finish the Stew
Gently stir everything together to combine and allow the potato starch to thicken the sauce into a rich gravy. If it seems too thick, add a little extra broth. If it’s thinner than you’d like, cook uncovered on HIGH for an additional 15–20 minutes.
Step 6: Serve and Enjoy
Spoon into bowls and serve hot. The onion soup mix adds plenty of seasoning, so just finish with a sprinkle of black pepper if desired.