Dump-and-Go Crockpot Meatballs & Potatoes
You’ll need
1 bag frozen meatballs (20–28 oz)
1.5–2 lb baby potatoes (or regular potatoes, chopped)
1 cup beef broth (or chicken broth)
1 packet onion soup mix or 1 tsp each garlic powder + onion powder
1 tsp Italian seasoning (optional)
Salt & pepper (to taste)
Optional add-ins: carrots, green beans, mushrooms
Optional creamy finish: ½ cup sour cream or heavy cream (stir in at the end)
Dump it in
Add potatoes to the bottom of the crockpot.
Dump frozen meatballs on top.
Sprinkle soup mix (or seasonings), Italian seasoning, salt & pepper.
Pour in broth.
Give a quick stir so everything’s coated.
Cook
LOW: 6–7 hours
HIGH: 3–4 hours
Cook until potatoes are fork-tender and meatballs are hot through.
Finish (optional but tasty)
For a gravy vibe: stir in 1–2 tbsp cornstarch mixed with 2 tbsp water, cook 10–15 more min to thicken.
For creamy comfort: stir in sour cream or cream right before serving.
Easy flavor swaps
BBQ style: broth → BBQ sauce + ½ cup water
Swedish-ish: broth + 1 can cream of mushroom soup
Italian: broth + 1 cup marinara, finish with parm
Garlic butter: add 2 tbsp butter + extra garlic powder
Want me to tailor this to what you’ve got in your fridge (veggies/sauces/spices)?
