Description

A comforting, easy-to-make slow cooker meal featuring frozen meatballs and potatoes in a savory gravy. Perfect for busy weeknights, this dump-and-go recipe requires minimal prep and delivers restaurant-quality comfort food.

Ingredients

Scale

2 to 2.5 pounds frozen meatballs (beef, pork, or turkey blend)
2 pounds Yukon Gold or red potatoes, cut into 1-inch cubes
2 cups low-sodium chicken broth
1 medium yellow onion, diced
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1 tablespoon Worcestershire sauce
0.5 teaspoon salt (or to taste)
0.25 teaspoon black pepper (or to taste)

Instructions

Wash and peel potatoes if desired, then cut into 1-inch cubes. Dice the onion into small pieces.
Place potato cubes and diced onion at the bottom of a 4-6 quart slow cooker insert.
Pour in chicken broth, Worcestershire sauce, garlic powder, Italian seasoning, salt, and pepper. Stir gently to distribute seasonings.
Add frozen meatballs on top of the potato mixture. Do not thaw. Spread them out for even heating.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Avoid opening the lid frequently.
Check for doneness by piercing a potato with a fork; it should slide through easily. If sauce is too thin, leave lid off for last 30 minutes to reduce.
Stir gently before serving. Potatoes may break up slightly to thicken the sauce. Garnish with fresh parsley if desired.

Notes

Use Yukon Gold or red potatoes to prevent mushiness. Taste broth before adding salt as meatballs and broth can be salty. For thicker gravy, add a cornstarch slurry in the last 30 minutes. Let dish rest 10 minutes after cooking to allow flavors to meld.

Prep Time: 5 minutes
Cook Time: 6-7 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 3
Sodium: 800
Fat: 20
Saturated Fat: 8
Carbohydrates: 35
Fiber: 4
Protein: 25

Keywords: slow cooker, meatballs, potatoes, dump meal, easy dinner, comfort food, one pot, meal prep, gluten-free option