Crockpot Baked Beans and Meatballs

Meatball and bean casserole

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Prep: 10 mins
Cook: 7 hrs
Total: 7 hrs 10 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
768 Calories
3g Fat
143g Carbs
47g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8
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.)

We were thinking about crockpot pork and beans and how much we love that recipe, and suddenly the thought of using meatballs popped into our 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.