Description
This Easy Frozen Meatball Pot Roast is a hearty and comforting one-pot meal that combines tender meatballs with savory vegetables in a rich, flavorful sauce. Perfect for a cozy family dinner or a simple weeknight meal.
Ingredients
Scale
Frozen Meatball Pot Roast:
- 1 (26 oz) bag frozen fully cooked meatballs
- 1 tablespoon olive oil
- 1 medium onion (sliced)
- 4 cloves garlic (minced)
- 1 (10.5 oz) can cream of mushroom soup
- 1 packet onion soup mix (about 1 oz)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 pound baby carrots
- 1½ pounds baby potatoes (halved)
- chopped parsley for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C).
- Sauté onion and garlic: In a large oven-safe Dutch oven or baking dish, heat olive oil over medium heat. Add sliced onion and sauté for 3–4 minutes until softened. Add garlic and cook for 1 minute more.
- Combine ingredients: Stir in cream of mushroom soup, onion soup mix, beef broth, and Worcestershire sauce until well combined. Add baby carrots and potatoes to the pot and toss to coat.
- Add meatballs: Add the frozen meatballs into the sauce mixture and gently stir. Cover tightly with a lid or foil.
- Bake: Bake for 1½ hours, or until the vegetables are tender and the sauce is thickened. Stir halfway through cooking if desired.
- Garnish and serve: Garnish with chopped parsley before serving. Serve hot with crusty bread or over mashed potatoes.
Notes
- This dish can also be made in a slow cooker: cook on low for 6–7 hours or on high for 3–4 hours. Use Swedish-style, Italian, or homestyle meatballs based on your flavor preference.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking or Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
