Mississippi Meatballs

I’m always on the lookout for recipes that deliver maximum taste with minimal effort, and these Mississippi Meatballs really deliver! Made in a slow cooker with real meatballs, this easy recipe is comfort food 101. Grab your Crock Pot and ingredients and get cooking – dinner is served!

You can’t get much easier than this recipe. I use homemade meatballs because I don’t like the spongy, chemical flavor of processed meatballs, but you can certainly skip making the meatballs and just load your frozen meatballs into the slow cooker.

Once you’ve got the meatballs browned, it all goes into the slow cooker. Set it for a couple of hours, and before you know it, dinner is ready! This dish is meaty, tangy, and makes just the right amount of gravy!

Ingredients

• Ground beef – I cook with 80/20 ground beef.
• Breadcrumbs
• Egg
• Milk
• Garlic powder
• Onion powder
• Salt
• Black pepper
• Au jus gravy mix – Use lower sodium to help control the salt.
• Ranch seasoning
• Pepperoncini peppers – You’ll need about 1/2 a cup, or 6-8 peppers. I remove the stems and seeds but you don’t have to.
• Pepperoncini liquid
• Water
• Unsalted butter – Use unsalted butter or your dish could end up quite salty.

How to make Mississippi Meatballs

1. Combine the ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, salt, and black pepper in a large bowl. Mix until just combined.
2. Form the mixture into meatballs, about 1 to 1.5 inches in diameter.
3. Brown the meatballs in a skillet over medium-high heat for about 2-3 minutes per side, then flip them. Layer the browned meatballs into the insert of your slow cooker.
4. Sprinkle the au jus gravy mix and ranch seasoning over the meatballs.
5. Add the pepperoncini peppers on top of the meatballs.
6. Pour the pepperoncini liquid and water into the slow cooker.
7. Dot the diced butter evenly over the top.
8. Cover the slow cooker with the lid.
9. Cook on high for 2-3 hours or on low for 4-5 hours, until the meatballs are cooked through and tender.
10. Stir gently to coat the meatballs in the sauce before serving.

Step-By-Step Process

Chef Jenn’s Tips

• For uniform meatballs, use a small ice cream scoop to portion the mixture.
• If you prefer a milder flavor, reduce the amount of pepperoncini peppers.
• To prevent the meatballs from sticking, lightly grease your hands before forming them.
• For a spicier kick, add a few dashes of hot sauce to the mixture.
• If your sauce looks separated, remove the meatballs and set them aside, then use an immersion blender to blend the sauce and it’ll emulsify the butter into the gravy.

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Make It A Meal

Pair these Mississippi Meatballs with creamy mashed potatoes or buttered egg noodles to soak up the flavorful sauce. A side of steamed green beans or a fresh garden salad complements the richness of the dish, creating a balanced and satisfying meal.

Storage

Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a saucepan over medium heat until warmed through, adding a splash of water or broth if needed. For longer storage, arrange the cooled meatballs on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in a saucepan or microwave until heated through.