Slow Cooker Cheesy Turkey Meatballs and Potatoes Tips, FAQ & printable recipe

Tips for success

To add a touch of freshness, consider topping the final dish with chopped fresh parsley or chives right before serving. This provides a bright, herbal contrast to the richness of the cheddar sauce.

If you prefer a bit of heat, a pinch of red pepper flakes can be added along with the garlic powder during the assembly phase.

If you find the sauce is slightly too thick after cooking, stir in a tablespoon of warm water or milk at a time until you reach your desired consistency.

Conversely, if the sauce is too thin, you can remove the lid for the last 15 minutes of cooking, which allows excess moisture to evaporate and the sauce to thicken further.

Variations

• Spicy Cheddar Meatballs: Add a tablespoon of diced pickled jalapeños or a dash of hot sauce to the soup mixture before cooking to introduce a pleasant, subtle heat that cuts through the creaminess.
• Herb-Infused Version: Stir in a teaspoon of dried Italian seasoning or fresh thyme leaves along with the garlic powder to add an earthy depth that complements the potatoes perfectly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended, as the creamy sauce may separate upon thawing.

Reheat

Reheat on the stovetop over low heat or in the microwave in 30-second increments.

Allow any leftovers to cool completely within two hours of cooking before transferring them to an airtight container. Properly stored, the dish will remain fresh in the refrigerator for up to three days.

When reheating, it is best to do so gently to avoid breaking down the texture of the potatoes or curdling the creamy sauce.

While this dish is best prepared fresh, you can assemble the ingredients in the slow cooker insert the night before and store it in the refrigerator. Simply remove it from the fridge about 30 minutes before turning on the slow cooker to prevent the cold ceramic from cracking due to sudden temperature changes.

Serving ideas

Serve this dish hot directly from the slow cooker, perhaps accompanied by a simple side salad to balance the richness of the cheddar sauce.

The creamy nature of the meatballs and potatoes makes this a hearty meal that pairs well with steamed green vegetables like broccoli or snap peas, which add a necessary crunch to the plate.

For a more complete meal, consider serving the meatballs and sauce over a bed of crusty bread or a side of steamed rice to soak up the extra gravy. Since the dish is already quite filling, smaller portions are often sufficient, making it an excellent option for feeding a family without the need for multiple side dishes.

Frequently asked questions

Recipe card

Slow Cooker Cheesy Turkey Meatballs and Potatoes

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 4

Ingredients

• 1 lb frozen precooked turkey meatballs
• 1 lb baby potatoes, halved
• 1 tsp garlic powder
• 1 can (10.5 oz) condensed cheddar soup
• 1/4 cup water

Instructions

1. Place the frozen turkey meatballs into the base of the slow cooker, ensuring they are evenly distributed. Add the halved baby potatoes on top of the meatballs, creating a uniform layer for even cooking throughout the process.
2. Sprinkle the garlic powder evenly over the potatoes and meatballs. In a separate bowl, whisk together the condensed cheddar soup and water until smooth, then pour the mixture over the contents of the slow cooker to coat everything thoroughly.
3. Cover and cook on low for 4 hours until the potatoes are fork-tender and the meatballs reach an internal temperature of 160°F (71°C). Stir gently before serving to incorporate the thickened sauce, and let the dish rest for 5 minutes before portioning onto plates.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

35 g

Fat

20 g

Fiber

3 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.