Slow Cooker Meatballs & Potatoes (Hearty Family Style)
There’s nothing better than coming home to a warm, comforting meal that’s been simmering all day. This Slow Cooker Meatballs & Potatoes recipe is a true family favorite—simple ingredients, rich savory flavor, and minimal prep time. Juicy meatballs cook slowly with tender potatoes in a delicious seasoned gravy, creating a hearty one-pot dinner that satisfies everyone at the table. It’s budget-friendly, filling, and perfect for busy weeknights or relaxed Sunday dinners.
Ingredients
- 1½ lbs frozen or fresh meatballs
- 4 medium potatoes, peeled and cubed
- 1 small onion, chopped
- 2 cups beef broth
- 1 packet brown gravy mix (optional, for thicker sauce)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 tablespoon Worcestershire sauce
Instructions
Start by placing the cubed potatoes and chopped onion in the bottom of your slow cooker. This allows them to cook evenly and soak up all the delicious flavors as everything simmers. Next, arrange the meatballs on top of the potatoes. You can use frozen meatballs straight from the bag—no thawing needed—or fresh homemade ones if you prefer.
In a mixing bowl, whisk together the beef broth, brown gravy mix (if using), garlic powder, Italian seasoning, Worcestershire sauce, salt, and pepper. Pour this mixture evenly over the meatballs and potatoes, making sure everything is well coated.
Cover the slow cooker with the lid and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender and the meatballs are heated through. About 10 minutes before serving, you can sprinkle shredded cheese on top if you’d like a cheesy twist. Let it melt before gently stirring.
Give everything a light stir before serving to coat the potatoes and meatballs in the rich gravy.
Tips & Variations
For extra vegetables, add sliced carrots or green beans at the beginning of cooking. If you prefer a creamy version, substitute the gravy mix with a can of cream of mushroom soup or stir in ½ cup sour cream at the end. Browning fresh meatballs before adding them to the slow cooker can also enhance the flavor.
Leftovers store well in the refrigerator for up to 4 days and can be frozen for 2–3 months, making this meal great for meal prep.