Mississippi Meatballs
Mississippi Meatballs are rich, tender, and packed with bold flavors, making them a comforting and satisfying dish. Slow-cooked to perfection with tangy pepperoncini, ranch seasoning, and savory gravy, these meatballs are effortless to prepare and incredibly delicious. Serve them over mashed potatoes, rice, or as an appetizer for a crowd-pleasing dish.
Servings: 6 servings
Calories: 523kcal
Ingredients
- 2 pounds ground beef I cook with 80/20 ground beef
- ½ cup breadcrumbs
- 1 egg
- ¼ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 packet au jus gravy mix
- 1 packet ranch seasoning 1 ounce packet
- ½ cup pepperoncini peppers
- ¼ cup pepperoncini liquid
- ¼ cup water
- ¼ cup unsalted butter diced
Instructions
- Combine the ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, salt, and black pepper in a large bowl. Mix until just combined.
- Form the mixture into meatballs, about 1 to 1.5 inches in diameter.
- 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.
- Sprinkle the au jus gravy mix and ranch seasoning over the meatballs.
- Add the pepperoncini peppers on top of the meatballs.
- Pour the pepperoncini liquid and water into the slow cooker.
- Dot the diced butter evenly over the top.
- Cover the slow cooker with the lid.
- Cook on high for 2-3 hours or on low for 4-5 hours, until the meatballs are cooked through and tender.
- Stir gently to coat the meatballs in the sauce before serving.
Notes
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.
Nutrition
Serving: 5meatballs | Calories: 523kcal | Carbohydrates: 11g | Protein: 29g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 729mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 4mg