Slow Cooker Meatballs and Potatoes
This comforting slow cooker meatballs and potatoes dish is perfect for busy weeknights when you want a hearty, home-cooked meal without the fuss. The tender meatballs and soft potatoes soak up a savory broth that makes this one-pot wonder absolutely delicious. Simply prepare the ingredients in the morning, and dinner will be ready when you get home.
Ingredients
- 2 pounds ground beef
- 1 cup breadcrumbs
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 medium potatoes, cubed
- 2 large onions, diced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Instructions
- Mix ground beef, breadcrumbs, egg, salt, pepper, and garlic powder in a bowl. Form into 24 meatballs about 1.5 inches each.
- Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides for about 5 minutes total, working in batches. Transfer to your slow cooker.
- Add cubed potatoes and diced onions to the slow cooker with the meatballs.
- Whisk together beef broth, tomato paste, and Italian seasoning. Pour over everything in the slow cooker.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until potatoes are tender.
- Stir gently before serving. Taste and adjust seasoning as needed.
Practical Tips
Brown the meatballs first: Taking a few extra minutes to brown the meatballs in a skillet before adding them to the slow cooker creates a deeper, richer flavor and helps them hold their shape better during the long cooking process.
Cut potatoes evenly: Chop your potatoes into similarly-sized cubes so they cook at the same rate and become tender at the same time.
Don’t skip the tomato paste: Whisking the tomato paste into the broth before adding it ensures even distribution of flavor throughout the dish, preventing any concentrated pockets of taste.
How to Store
Let the meatballs and potatoes cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. You can also freeze this dish for up to 3 months. Reheat gently on the stovetop over medium heat, adding a splash of water if needed to restore the broth consistency.
Common Questions
Can I use frozen meatballs instead? Yes, you can use store-bought frozen meatballs to save time. Skip the browning step and add them directly to the slow cooker with the potatoes and onions, then proceed with the recipe as written.
What if my potatoes aren’t tender after 6 hours on low? Cooking times vary depending on your slow cooker model and the size of your potato cubes. Simply continue cooking and check every 30 minutes until they reach your desired tenderness.
Can I add vegetables to this recipe? Absolutely. Carrots, celery, and mushrooms work wonderfully. Add them in step 3 along with the potatoes and onions for a more vegetable-packed meal.