Creamy Meatball & Potato Bake

Instructions

• Layer the Base: Place the frozen meatballs on one side and the cubed potatoes on the other. This keeps the textures distinct during the initial phase of cooking.

• Whisk the Sauce: In a separate bowl, whisk together the cream of mushroom soup, beef broth, and the dry onion soup mix until smooth.

• Dump and Cover: Pour the mixture evenly over the meatballs and potatoes. Use a spoon to ensure the liquid reaches the bottom of the black glossy interior.

• Slow Cook: Cover and cook on Low for 6–7 hours or High for 4 hours. You’ll know it’s ready when the potatoes are fork-tender and the sauce has thickened into a rich gravy.

• The Final Touch: Before serving, gently stir everything together to coat the meatballs and potatoes in the savory cream sauce.

Pro-Tips for Success

• For Extra Creaminess: Stir in 1/2 cup of sour cream or a splash of heavy cream right before serving.

• Add a Green: Throw in 2 cups of frozen green beans or peas during the last 30 minutes of cooking for a complete one-pot meal.