Slow Cooker Cheesy Meatball Potato Bake
Slow Cooker Cheesy Meatball Potato Bake is a hearty comfort-food dinner featuring tender beef meatballs, baby Yukon Gold potatoes, creamy mushroom sauce, and a blend of sharp cheddar and mozzarella cheeses. Seasoned with Italian herbs, garlic, and smoked paprika, this easy slow cooker casserole finishes with melted cheese and fresh parsley for a warm, satisfying family meal.
Ingredients
- 24–30 Frozen fully cooked beef meatballs
- 2 cups Baby Yukon Gold potatoes Cut into ½-inch pieces
- 1 can Condensed cream of mushroom soup Low-fat version may be used
- 1 cup Low-sodium beef broth
- 1 cup Sour cream
- 1 tablespoon Worcestershire sauce
- 1 cup Shredded sharp cheddar cheese Ingredient list amount; instructions call for 1 cup mixed into the sauce and an additional 1 cup for topping
- 1/2 cup Shredded mozzarella cheese For topping
- 1 medium Yellow onion Finely diced
- 3 cloves Garlic Minced
- 1 tablespoon Italian seasoning
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon Black pepper Adjust to taste
- 1 teaspoon Salt Keep minimal if watching sodium intake
- 2 tablespoons Unsalted butter Melted; olive oil may be substituted
- 1/4 cup Fresh parsley Chopped for garnish
- Nonstick cooking spray For greasing the slow cooker
Instructions
- Lightly grease a 6-quart slow cooker with nonstick cooking spray.
- Wash and cut the baby Yukon Gold potatoes into evenly sized ½-inch pieces.
- In a large bowl, combine the potatoes with melted butter, Italian seasoning, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
- In a separate bowl, whisk together the condensed cream of mushroom soup, beef broth, Worcestershire sauce, minced garlic, and diced onion until smooth.
- Spread the seasoned potatoes evenly across the bottom of the slow cooker.
- Arrange the frozen beef meatballs over the potatoes in a single layer.
- Spoon the cream sauce over the meatballs and potatoes, spreading it evenly.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
- Stir together the sour cream and 1 cup of shredded cheddar into the hot sauce.
- Sprinkle the remaining 1 cup cheddar and ½ cup mozzarella evenly over the casserole.
- Cover and cook on HIGH for another 10–15 minutes until cheese has melted.
- Turn off the slow cooker and let rest for 5–10 minutes before serving garnished with parsley.
Notes
Use a 6-quart slow cooker and cut the potatoes into evenly sized ½-inch pieces for more consistent cooking. The recipe calls for 24–30 frozen, fully cooked beef meatballs. The instructions specify adding sour cream and 1 cup of cheddar to the hot sauce, then topping with a further 1 cup of cheddar and ½ cup of mozzarella. This requires 2 cups of cheddar in total, although the ingredient list only lists 1 cup. The ingredient quantities and instructions are preserved as provided; consider increasing the cheddar to 2 cups if following the method exactly. Cook on LOW for 5–6 hours or HIGH for 3–4 hours, then melt the topping cheese for another 10–15 minutes. Rest for 5–10 minutes and garnish with parsley. Nutrition values are estimates and will vary with meatball size, soup brand, and cheese quantities.