Creamy Meatball & Potato Bake

Slow Cooker Creamy Meatball & Potato Bake

• Prep time: 5 minutes

• Cook time: 4 hours (High) or 6–7 hours (Low)

• Serves: 4–6

Ingredients

1. Frozen Meatballs: 1 package (approx. 24–32 oz), as seen in the left side of the crock.

2. Potatoes: 3–4 large russet or gold potatoes, cubed.

3. Cream of Mushroom Soup: 2 cans (10.5 oz each).

4. Beef Broth: 1 cup (adds moisture and savory depth).

5. Dry Onion Soup Mix: 1 packet (for that “begging for more” seasoning).

Instructions

• Layer the Base: Place the frozen meatballs on one side and the cubed potatoes on the other. This keeps the textures distinct during the initial phase of cooking.

• Whisk the Sauce: In a separate bowl, whisk together the cream of mushroom soup, beef broth, and the dry onion soup mix until smooth.

• Dump and Cover: Pour the mixture evenly over the meatballs and potatoes. Use a spoon to ensure the liquid reaches the bottom of the black glossy interior.

• Slow Cook: Cover and cook on Low for 6–7 hours or High for 4 hours. You’ll know it’s ready when the potatoes are fork-tender and the sauce has thickened into a rich gravy.

• The Final Touch: Before serving, gently stir everything together to coat the meatballs and potatoes in the savory cream sauce.

Pro-Tips for Success

• For Extra Creaminess: Stir in 1/2 cup of sour cream or a splash of heavy cream right before serving.

• Add a Green: Throw in 2 cups of frozen green beans or peas during the last 30 minutes of cooking for a complete one-pot meal.