Slow Cooker Meatballs and Potatoes in Rich Tomato Sauce

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Slow cooker meatballs and potatoes are the ultimate comfort-food dinner: tender, juicy meatballs simmered in a thick, flavorful tomato sauce with soft chunks of potato that soak up every bit of goodness. This is the kind of meal that feels like you cooked all day—yet your slow cooker does most of the work. It’s perfect for busy weekdays, cozy weekends, family gatherings, or anytime you want something warm and satisfying without standing over the stove.

What makes this recipe a favorite is the balance of textures and flavors. The meatballs stay moist and savory, while the potatoes become buttery-soft and slightly sweet from slow cooking. The sauce turns deep and rich, clinging to everything like a glaze. Serve it with bread, rice, pasta, or a simple salad, and you’ve got a complete meal that everyone will ask for again.

Why This Slow Cooker Recipe Works So Well

  • Hands-off cooking: Mix, shape, and let the slow cooker handle the rest.
  • Tender meatballs: Gentle heat keeps them juicy instead of dry.
  • One-pot meal: Meat, potatoes, and sauce cook together for maximum flavor.
  • Meal-prep friendly: Tastes even better the next day.

Ingredients

For the meatballs:

  • 1.5 lb (700 g) ground beef (or half beef, half pork)
  • 1/2 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 small onion, finely grated or minced
  • 2 tablespoons chopped parsley (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (optional)
  • 1/2 teaspoon dried oregano (optional)

For the potatoes and sauce:

  • 3–4 medium potatoes, peeled and cut into chunks
  • 2 cups tomato sauce (passata) or crushed tomatoes
  • 2 tablespoons tomato paste (for richness)
  • 1–2 tablespoons Worcestershire sauce (optional, adds depth)
  • 1 tablespoon sugar or honey (optional, balances acidity)
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil or Italian seasoning
  • 1 cup beef broth or water (use less for thicker sauce)
  • 1–2 tablespoons olive oil (optional)

How to Make Slow Cooker Meatballs and Potatoes

  1. Make the meatball mixture: In a large bowl, combine ground meat, breadcrumbs, egg, garlic, onion, parsley, salt, pepper, and any spices you like. Mix gently until just combined (overmixing can make meatballs tough).
  2. Shape the meatballs: Roll into evenly sized balls—about 1 to 1½ inches wide. Keeping them similar in size helps them cook evenly.
  3. Optional browning step: For extra flavor, sear the meatballs in a hot pan with a little oil for 1–2 minutes per side. This step is optional, but it adds a deeper taste and helps them hold shape.
  4. Layer the slow cooker: Add the potato chunks to the bottom of the slow cooker. Place meatballs on top (or mix them gently with the potatoes).
  5. Mix the sauce: In a bowl, stir together tomato sauce, tomato paste, Worcestershire sauce, sugar (if using), seasonings, and broth/water. Pour over the meatballs and potatoes.
  6. Cook low and slow: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and the meatballs are cooked through.
  7. Thicken if needed: If you want the sauce thicker, crack the lid open for the last 20–30 minutes on HIGH, or stir in a spoon of tomato paste.
  8. Serve: Spoon meatballs, potatoes, and sauce into bowls. Finish with fresh parsley, grated cheese, or a drizzle of olive oil if you like.

Best Ways to Serve It

This dish is flexible, so you can serve it however you like:

  • With crusty bread to soak up the sauce
  • Over rice for a hearty, filling plate
  • With pasta (spaghetti, penne, or any shape)
  • With mashed potatoes if you want extra comfort
  • With a salad to add freshness and balance

Tips for Tender, Juicy Meatballs

  • Don’t overmix: Mix only until everything comes together.
  • Use a little fat: Lean meat can dry out—80/20 beef works great.
  • Breadcrumbs + egg matter: They help bind the meatballs and keep them moist.
  • Even size: Uniform meatballs cook evenly and stay tender.

Easy Variations

Want to change it up without changing the method?

  • Add vegetables: Carrots, bell peppers, or mushrooms cook beautifully in the sauce.
  • Make it spicy: Add chili flakes, cayenne, or a spoon of harissa.
  • Use different meat: Ground turkey or chicken works—add a bit more seasoning and a splash of olive oil for richness.
  • BBQ twist: Replace part of the tomato sauce with BBQ sauce for a sweet-smoky flavor.

Storage and Reheating

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze meatballs and sauce for up to 2–3 months (potatoes can soften more after freezing, but still taste great).
  • Reheat: Warm gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce.

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