Mississippi Meatballs
Mississippi Meatballs are tender, juicy beef meatballs simmered in a rich, buttery pepperoncini gravy. This slow cooker dinner takes just 10 minutes of hands-on prep and delivers bold, tangy flavor that's perfect for busy weeknights.
Equipment
- 6-quart slow cooker
- Large skillet
- Mixing bowl
- Cookie scoop (optional)
Ingredients
- 2 lbs ground beef (85/15 lean)
- 1/2 cup plain breadcrumbs
- 1 large egg, beaten
- 1 tsp kosher salt
- 1 oz au jus gravy mix 1 packet
- 1 oz dry ranch seasoning 1 packet
- 1/2 cup beef broth
- 1/2 cup unsalted butter, cut into pats
- 8 whole pepperoncini peppers pickled
- 2 tbsp pepperoncini juice
Instructions
- In a large bowl, combine ground beef, breadcrumbs, beaten egg, and kosher salt. Mix gently until just combined, then shape into 20-22 golf ball-sized meatballs.
- Heat a large skillet over medium-high heat with a drizzle of oil. Working in batches, sear meatballs on all sides until deeply browned, about 2-3 minutes per side. Transfer to the slow cooker.
- Sprinkle au jus gravy mix and dry ranch seasoning over the meatballs. Pour beef broth and pepperoncini juice around the edges. Scatter butter pats and whole pepperoncini peppers on top. Do not stir.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until meatballs are cooked through and sauce is bubbly. Gently stir once halfway through if possible.
- Gently stir meatballs to coat in sauce. Serve hot with gravy spooned over the top.
Notes
Storage: Cool completely and store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze cooled meatballs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating: Warm gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of beef broth if the sauce thickens too much.
Best Tips: Use a cookie scoop for evenly sized meatballs. Don't overmix the meat mixture to keep the meatballs tender. Sear the meatballs well for deeper flavor.
Variations: Use ground turkey with a tablespoon of olive oil for a lighter version. Add sliced mushrooms or bell peppers during the last hour of cooking. For a spicier kick, include a few hot cherry peppers.