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Crockpot meatballs with potatoes and carrots in a comforting meal

Crockpot Meatballs, Potatoes, And Carrots

A comforting slow cooker meal with tender meatballs, soft vegetables, and marinara sauce that soaks into the potatoes and carrots.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients

For the meatballs

  • 1 pound ground beef Can substitute with ground turkey if desired.
  • 1/2 cup breadcrumbs Plain or seasoned breadcrumbs can be used.
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped parsley Fresh parsley is recommended for best flavor.
  • 1 large egg Bind the ingredients together.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper Season to preference.

For the vegetables

  • 4 medium potatoes, peeled and diced Diced into similar sizes for even cooking.
  • 4 carrots, sliced Slice evenly for consistent cooking.

For the sauce

  • 1 jar marinara sauce Use your favorite brand.
  • 1/2 cup beef broth Can adjust amount for desired moisture.

Method

Preparation

  • In a bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, onion powder, salt, and pepper.
  • Mix until everything is well combined, then form the mixture into meatballs.
  • Place the diced potatoes and sliced carrots at the bottom of a Crockpot.
  • Arrange the meatballs on top of the vegetables.
  • Pour the marinara sauce and beef broth over the meatballs and vegetables.

Cooking

  • Cover and cook on low for 6-8 hours or high for 3-4 hours, until the meatballs are cooked through and the vegetables are tender.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 18gSaturated Fat: 7gSodium: 600mgFiber: 4gSugar: 5g

Notes

Serve in wide bowls to allow the sauce to soak into the ingredients. Store leftovers in airtight containers; they last for 3-4 days in the fridge.
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