# Meatball Pot Roast

This is a one-pot dinner featuring meatballs and a rich sauce with potatoes and carrots.

- Servings: 16 servings
- Total time: 120 min
- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

- 2 pounds ground beef
- 1 tablespoon garlic powder
- 1.5 tablespoons dried parsley
- sprinkle salt
- sprinkle pepper
- 2 cups dried breadcrumbs
- 2 eggs
- 0.25 cup half and half
- 0.25 cup steak sauce
- 3 tablespoons Worcestershire sauce
- 2 pounds petite gold potatoes
- 4 large carrots
- 4 cups beef broth
- 1 can tomato paste
- 1 envelope dry onion soup mix
- dashes Worcestershire sauce
- 1 tablespoon cornstarch
- 0.25 cup hot water

## Instructions

1. Cut the ground beef tube lengthwise and squeeze out the meat.
2. Season the ground beef with 1 tablespoon of garlic powder, 1.5 tablespoons of dried parsley, a sprinkle of salt and pepper, and 2 cups of dried breadcrumbs.
3. Mix the dry seasoning mixture into the meat slightly.
4. Whisk together 2 eggs and 1/4 cup of half and half.
5. Pour the egg mixture into the meat mixture.
6. Add 1/4 cup of steak sauce and about 3 tablespoons of Worcestershire sauce to the meat mixture.
7. Fully mix together the meat mixture, being careful not to overwork the meat.
8. Roll the meat into large meatballs, about 2 to 3 inches in diameter.
9. Clean about 2 pounds of petite gold potatoes.
10. Chop up and clean about 4 large carrots.
11. Place the chopped potatoes and carrots on the bottom of a large ovenproof pot.
12. Place the meatballs on top of the vegetables.
13. In a separate pot, combine 4 cups of beef broth, one can of tomato paste, one envelope of dry onion soup mix, and a couple of dashes of Worcestershire sauce.
14. Bring the sauce to a simmer and let it simmer for about 10 minutes until it thickens slightly.
15. Pour the sauce over the meatballs and cover the pot.
16. Bake the covered pot at 375 degrees Fahrenheit for an hour and a half.
17. Remove the pot from the oven.
18. Prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1/4 cup of hot water.
19. Pour the cornstarch slurry into the sauce and stir carefully to thicken the sauce without breaking up the meatballs.
20. Place the lid back on the pot and return it to the oven for another 30 minutes.

## Equipment

- large ovenproof pot

## Tips

- Do not work the meat too much or it will make the meatballs dense.
- Roll meatballs to about 2 to 3 inches in diameter.
- Use petite gold potatoes for their creamy texture.
- Be careful when stirring in the cornstarch slurry to avoid breaking up the meatballs.

## Source

- Original video: https://www.tiktok.com/@leen_cuisine_/video/7279875158289009962
- Recipe page: https://www.cliprecipe.com/recipe/54a9cb74-4257-423b-866a-8052bf97d8b7
- Extracted: 2026-02-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt