crockpot Potato and Meatball Bake

Here’s a delicious and easy Crockpot Potato and Meatball Bake recipe — perfect for a hearty weeknight dinner or meal prep!

🥔 Crockpot Potato and Meatball Bake

Prep Time: 15 minutes
Cook Time: 4–6 hours (on LOW)
Servings: 4–6

🧂 Ingredients:

• 1 bag (24 oz) frozen meatballs (beef, turkey, or plant-based)

• 1½ lbs baby potatoes (halved or quartered if large)

• 1 medium onion, diced

• 1–2 cups vegetables of choice (e.g., bell peppers, carrots, green beans)

• 1 can (10.5 oz) cream of mushroom or cream of chicken soup

• ½ cup sour cream (optional for creaminess)

• ½ cup milk or broth (to thin the soup slightly)

• 1½ tsp garlic powder

• 1 tsp Italian seasoning

• Salt & pepper to taste

• 1 cup shredded cheese (cheddar, mozzarella, or blend – optional)

• Fresh parsley or chives (for garnish)

🥣 Instructions:

1. Prep the sauce:
   In a bowl, whisk together the cream of soup, sour cream (if using), milk/broth, garlic powder, Italian seasoning, salt, and pepper.

2. Layer ingredients in the crockpot:

   • Add the halved potatoes to the bottom.

   • Top with chopped onions and optional vegetables.

   • Add the frozen meatballs over the top.

   • Pour the sauce mixture evenly over everything.

3. Cook:

   • Cover and cook on LOW for 6 hours or on HIGH for 3–4 hours, until potatoes are fork-tender.

4. Add cheese (optional):

   • Sprinkle shredded cheese over the top during the last 15 minutes. Cover to let it melt.

5. Serve:

   • Garnish with parsley or chives and serve hot!

🍽️ Serving Suggestions:

• With a side salad or garlic bread

• Over rice or egg noodles for extra heartiness

• Add hot sauce or red pepper flakes if you like heat

Would you like a printable version or adjustments for dietary preferences (gluten-free, low-carb, etc.)?