Crockpot Baked Beans and Meatballs

Meatball and bean casserole
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  • Total: 7 hrs 10 mins
  • Prep: 10 mins
  • Cook: 7 hrs
  • Yield: 6-8 servings
Nutritional Guidelines (per serving)
768 Calories
3g Fat
143g Carbs
47g Protein
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Nutrition Facts
Servings: 6-8 servings
Amount per serving
Calories 768
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 294mg 13%
Total Carbohydrate 143g 52%
Dietary Fiber 39g 141%
Protein 47g
Calcium 344mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

I was thinking about Crockpot Pork and Beans and how much I love that recipe, and suddenly the thought of using meatballs popped into my head. This wonderful recipe is the result. It's truly comforting, rich, and so easy. Just one note: this recipe is pretty sweet, with the baked beans and ketchup. You could add about a tablespoon of Worcestershire sauce to temper that sweetness if you'd like.


  • 1 onion (chopped)
  • 1/3 cup wild rice (rinsed)
  • 2 (28-ounce) cans baked beans
  • 1/2 cup ketchup
  • 1/4 cup mustard
  • 1 (16-ounce) package frozen wild rice meatballs
  • 1/2 cup water or beef broth

Steps to Make It

  1. Gather the ingredients.

  2. Combine all ingredients in 4 to 5 quart crockpot and mix gently to combine. Make sure wild rice is covered with liquid.

  3. Cover and cook on low for 6 to 9 hours or until wild rice is tender but firm and meatballs are hot.