Dump frozen meatballs over raw cubed potatoes, together with 3 ingredients, into slow cooker for a comforting meal that disappears faster than anythin
Ingredients
2 pounds frozen fully cooked beef meatballs
2 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
2 (10.5-ounce) cans condensed cream of mushroom soup
1 (14.5-ounce) can beef broth
1 (1-ounce) packet onion soup mix
Directions
Lightly grease a 5- to 6-quart slow cooker with a bit of oil or cooking spray for easier cleanup.
Spread the raw cubed potatoes evenly over the bottom of the slow cooker, making a level bed. This keeps them close to the heat so they become tender and soak up the flavors.
In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth, and onion soup mix until mostly smooth. It doesn’t have to be perfect, just well combined so the flavors are mixed.
Pour the soup mixture evenly over the potatoes in the slow cooker, nudging it around with a spoon so most of the potatoes are coated or at least touched by the liquid.
With clean hands, take the frozen meatballs straight from the bag and dump them in an even layer over the top of the sauced potatoes. No need to thaw or brown them first; just spread them out so they’re mostly in a single layer.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the meatballs are heated through and plump.
Once cooked, gently stir the stew from the bottom, pulling some of the potatoes and gravy up over the meatballs. The potatoes will thicken the sauce slightly as you stir, giving you a rich, stew-like gravy.
