Crockpot Meatballs, Potatoes, and Carrots

Crockpot Meatballs are the ultimate comfort food. After making this recipe dozens of times, I’ve discovered the trick to perfectly tender meatballs every time. The rich, savory sauce and cozy vegetables make this a family favorite. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Patriotic Caprese Skewers Recipe with Perfect Balsamic Glaze for Summer Parties and Creamy Buffalo Chicken Dip Recipe Easy Homemade Game Day Snack with Crispy Tortilla Chips.

What You'll Need for Crockpot Meatballs, Potatoes, and Carrots

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb ground beef
• 1 lb ground pork
• 1 cup breadcrumbs
• 1 egg
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 2 lbs potatoes, cubed
• 4 carrots, peeled and sliced
• Salt
• Pepper
• Paprika
• Garlic powder
• Onion powder
• Italian seasoning
• Optional: Fresh parsley, chopped
• Optional: Grated Parmesan cheese

How to Make Crockpot Meatballs, Potatoes, and Carrots

1. Prepare meatball mixture: In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, onion, garlic, salt, pepper, paprika, garlic powder, onion powder, and Italian seasoning. Mix well and form into 1-inch meatballs.
2. Cook meatballs: Place meatballs in the crockpot and cook on low for 4-5 hours or on high for 2-3 hours.
3. Prepare sauce: In a bowl, mix ketchup, brown sugar, and soy sauce. Pour over meatballs.
4. Add vegetables: Add potatoes and carrots to the crockpot. Stir to combine with meatballs and sauce.
5. Cook: Cook on low for 2-3 more hours or on high for 1-2 more hours, until potatoes and carrots are tender.

Storing & Reheating Crockpot Meatballs, Potatoes, and Carrots

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: Meatballs can be made up to 2 days ahead and refrigerated before cooking.

Freezing Crockpot Meatballs, Potatoes, and Carrots

Freeze cooked meatballs for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.

Recipe Notes

• Chef tip: For a spicy version, add a pinch of red pepper flakes to the meatball mixture.
• Best substitution: Use frozen meatballs for a quick and easy alternative.
• Make-ahead: Meatballs can be frozen raw and cooked directly from frozen in the crockpot.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the crockpot. Cook for an additional 15 minutes.

Crockpot Meatballs, Potatoes, and Carrots

⏱

Prep

20 minutes

🍳

Cook

4-7 hours

⏳

Total

4-7 hours

🍽

Serves

6 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 1 lb ground beef
• 1 lb ground pork
• 1 cup breadcrumbs
• 1 egg
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 2 lbs potatoes, cubed
• 4 carrots, peeled and sliced

Seasonings

• Salt
• Pepper
• Paprika
• Garlic powder
• Onion powder
• Italian seasoning

Optional Toppings

• Fresh parsley, chopped
• Grated Parmesan cheese

Instructions

1. Prepare meatball mixture: In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, onion, garlic, salt, pepper, paprika, garlic powder, onion powder, and Italian seasoning. Mix well and form into 1-inch meatballs.
2. Cook meatballs: Place meatballs in the crockpot and cook on low for 4-5 hours or on high for 2-3 hours.
3. Prepare sauce: In a bowl, mix ketchup, brown sugar, and soy sauce. Pour over meatballs.
4. Add vegetables: Add potatoes and carrots to the crockpot. Stir to combine with meatballs and sauce.
5. Cook: Cook on low for 2-3 more hours or on high for 1-2 more hours, until potatoes and carrots are tender.

Notes

• Chef tip: For a spicy version, add a pinch of red pepper flakes to the meatball mixture.
• Best substitution: Use frozen meatballs for a quick and easy alternative.
• Make-ahead: Meatballs can be frozen raw and cooked directly from frozen in the crockpot.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the crockpot. Cook for an additional 15 minutes.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked meatballs for up to 3 months.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes.
• Make ahead: Meatballs can be made up to 2 days ahead and refrigerated before cooking.

Nutrition Per Serving

• Calories: 500
• Protein: 35g
• Fat: 20g
• Carbs: 45g
• Fiber: 5g
• Sugar: 15g
• Sodium: 1500mg
• Cholesterol: 100mg
• Sat. Fat: 8g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crockpot Meatballs, Potatoes, and Carrots FAQs

A Warm Final Note

I can’t wait for you to try Crockpot Meatballs, Potatoes, and Carrots and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!