Ingredients

  • 1 bag (24 to 32 oz) frozen meatballs (beef, turkey, or homestyle)

  • 4 to 5 medium potatoes, peeled and cubed into bite-sized pieces

  • 1 can (10.5 oz) cream of mushroom soup (or cream of celery)

  • 1 packet (1 oz) dry onion soup mix

  • 1 cup beef broth (or water)

  • Optional garnish: Fresh chopped parsley and sliced mushrooms

Instructions

  1. Layer the Base: Place the raw, cubed potatoes and sliced mushrooms (if using) into the bottom of the slow cooker.

  2. Add Meatballs: Dump the frozen meatballs directly on top of the potatoes.

  3. Mix the Sauce: In a separate bowl, whisk together the cream of mushroom soup, dry onion soup mix, and beef broth until well combined.

  4. Pour and Cover: Pour the sauce mixture evenly over the meatballs and potatoes.

  5. Cook: Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the potatoes are completely fork-tender and the meatballs are heated through.

  6. Serve: Stir gently before serving to coat everything in the rich gravy. Garnish with fresh parsley if desired.