Onion Soup Meatballs and Potatoes
This easy one-pot meal uses frozen meatballs, potatoes, and onion soup mix to create a hearty, flavorful dinner with minimal prep.
Ingredients (Serves 4–6)
- 1 (26–32 oz / 740–900 g) bag frozen fully cooked meatballs
- 1½ lb (680 g) baby potatoes, halved
- 1 packet (1 oz / 28 g) dry onion soup mix
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
- 1 cup (240 ml) beef broth
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 cup shredded cheddar or mozzarella cheese (optional)
Instructions
- Preheat the oven
- Preheat to 400°F (200°C).
- Lightly grease a 9 × 13-inch baking dish.
- Assemble
- Add the frozen meatballs and halved potatoes to the baking dish.
- Sprinkle the onion soup mix, garlic powder, black pepper, and parsley evenly over the top.
- Drizzle with the melted butter and olive oil.
- Pour the beef broth around the meatballs and potatoes.
- Bake
- Cover the dish tightly with foil.
- Bake for 40 minutes.
- Finish
- Remove the foil, stir gently, and continue baking for 15–20 minutes, or until the potatoes are fork-tender and lightly browned.
- If using cheese, sprinkle it over the top during the last 5 minutes of baking until melted.
- Serve
- Garnish with fresh parsley and serve hot.
Slow Cooker Version
- Add all ingredients to a slow cooker and stir to combine.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender.
- Add the cheese during the last 15 minutes if desired.
Optional Add-Ins
- Sliced mushrooms
- Baby carrots
- Green beans
- Bell peppers
- Sour cream for serving
- Chopped green onions
Tips
- Cut the potatoes into similar-sized pieces so they cook evenly.
- If using raw meatballs instead of frozen cooked meatballs, ensure they reach an internal temperature of 160°F (71°C) for beef or 165°F (74°C) for poultry.
- Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully.
Prep Time: 10 minutes
Cook Time: 55–60 minutes
Total Time: About 1 hour 10 minutes
Servings: 4–6