Dump frozen meatballs over raw cubed potatoes, together with 3 ingredients, into slow cooker for a comforting meal that disappears faster than anything else I cook.

This slow cooker 5-ingredient Amish meatball stew is the kind of comforting, no-fuss supper that fits right into a busy farm day or a chilly weeknight. It reminds me of the hearty, humble stews the Amish women around here put together before heading out to chores—simple ingredients, long slow cooking, and a table that goes quiet when everyone starts eating. You literally dump frozen meatballs over raw cubed potatoes, add just three more pantry ingredients, and let the slow cooker do its work. By the time the house smells like Sunday dinner, the pot is nearly empty before you can even sit down with your own bowl.

Serve this stew in wide, warm bowls with a sprinkle of fresh parsley if you have it, and plenty of crusty bread or soft dinner rolls to mop up the gravy. A simple side of buttered green beans, steamed carrots, or a crisp lettuce salad balances the richness nicely. It also pairs well with applesauce or coleslaw, the way many Midwestern and Amish tables do, for a little sweet contrast alongside the savory meatballs and potatoes.

Servings: 6

2 pounds frozen fully cooked beef meatballs

Lightly grease a 5- to 6-quart slow cooker with a bit of oil or cooking spray for easier cleanup.

Spread the raw cubed potatoes evenly over the bottom of the slow cooker, making a level bed. This keeps them close to the heat so they become tender and soak up the flavors.

In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth, and onion soup mix until mostly smooth. It doesn’t have to be perfect, just well combined so the flavors are mixed.

Pour the soup mixture evenly over the potatoes in the slow cooker, nudging it around with a spoon so most of the potatoes are coated or at least touched by the liquid.

With clean hands, take the frozen meatballs straight from the bag and dump them in an even layer over the top of the sauced potatoes. No need to thaw or brown them first; just spread them out so they’re mostly in a single layer.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork and the meatballs are heated through and plump.

Once cooked, gently stir the stew from the bottom, pulling some of the potatoes and gravy up over the meatballs. The potatoes will thicken the sauce slightly as you stir, giving you a rich, stew-like gravy.

Taste and adjust seasoning if needed. The onion soup mix is usually salty enough, but you can add a little black pepper or a pinch of salt if your broth is low-sodium.

Let the stew sit with the lid off for about 5 minutes to thicken slightly, then ladle into warm bowls and serve hot.

If you grew up around church suppers and potlucks, you know these kinds of recipes are meant to bend a little. You can swap the cream of mushroom soup for cream of chicken or cream of celery for a slightly different flavor, while still keeping it to five ingredients. Pork or turkey meatballs work just as well as beef; just stick with fully cooked frozen meatballs for food safety and ease. For a touch of sweetness like some Amish gravies, stir in 1 to 2 teaspoons of brown sugar along with the soup mixture. If you prefer more vegetables but don’t want extra prep, scatter a bag of frozen mixed vegetables over the potatoes before you dump on the meatballs—this technically adds another ingredient, but it makes a nice one-pot meal. For a thicker, more gravy-like stew, mash a few of the potatoes against the side of the slow cooker at the end and stir them back in, or remove the lid and cook on HIGH for 15 to 20 minutes to reduce. To stretch the meal for a crowd, serve the meatball stew over buttered egg noodles or white rice instead of adding more meat. And if you like a little color, finish each bowl with a sprinkle of chopped fresh parsley or chives—something my mother would have called ‘Sunday fancy’ even on a Tuesday night.