Slow Cooker Meatball & Potato Dump

There is something wonderfully comforting about a meal that requires almost no preparation. This Slow Cooker Meatball & Potato Dump is exactly that kind of dinner: hearty, cozy, flavorful, and incredibly easy to put together. Everything goes into the slow cooker, the lid goes on, and several hours later you have tender potatoes, juicy meatballs, and a rich, savory sauce ready for the table.

It is an especially useful recipe for busy weeknights when you want a filling homemade meal without spending a long time standing over the stove. The potatoes absorb the flavors of the sauce as they cook, while the meatballs become tender and delicious. A few simple seasonings and vegetables add enough flavor to make the dish taste like you put in much more effort than you actually did.

Why You’ll Love This Recipe

This recipe is designed around convenience. There is no complicated cooking technique and very little preparation. You simply layer the ingredients into the slow cooker, add the sauce and seasonings, and let the slow cooker do the work.

The combination of potatoes and meatballs makes the dish substantial enough to serve as a complete meal. You can also customize it with different vegetables, cheeses, herbs, or sauces depending on what you already have in your kitchen.

Ingredients

• 1 ½ pounds frozen fully cooked meatballs
• 1 ½ pounds baby potatoes, halved
• 1 small yellow onion, sliced
• 2 cloves garlic, minced
• 1 ½ cups beef broth
• 1 cup marinara sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup sliced mushrooms, optional
• 1 cup chopped carrots, optional
• 1 tablespoon olive oil
• ½ cup shredded mozzarella or Parmesan cheese, optional
• 2 tablespoons chopped fresh parsley, for serving

Step-by-Step Method

Step 1: Prepare the Potatoes

Wash the baby potatoes thoroughly and cut each one in half. If you are using larger potatoes, cut them into roughly 1-inch pieces so they cook evenly.

There is no need to peel baby potatoes. Keeping the skins on adds texture and saves preparation time.

Step 2: Prepare the Slow Cooker

Lightly coat the inside of your slow cooker with the olive oil. This helps reduce sticking and adds a little extra richness to the finished dish.

Arrange the potato pieces across the bottom of the slow cooker.

Step 3: Add the Vegetables

Scatter the sliced onion, minced garlic, and any optional mushrooms or carrots over the potatoes.

The vegetables will slowly soften as they cook and release their flavors into the sauce.

Step 4: Add the Meatballs

Place the frozen meatballs directly into the slow cooker on top of the potatoes and vegetables.

Using fully cooked frozen meatballs makes this recipe particularly convenient. You do not need to thaw them first.

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