Description
These Crockpot Mississippi Meatballs are a delicious twist on the classic Mississippi Pot Roast. Tender meatballs slow-cooked in a savory, tangy, and slightly spicy sauce, perfect for an easy weeknight dinner or game day appetizer.
Ingredients
Units
Scale
For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Sauce:
- 1 cup beef broth
- 1/2 cup pepperoncini peppers, chopped
- 1/4 cup unsalted butter, melted
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
Instructions
- Make the Meatballs: In a bowl, combine ground beef, breadcrumbs, milk, Parmesan cheese, egg, garlic powder, salt, and pepper. Shape into meatballs.
- Cook the Meatballs: Brown the meatballs in a skillet over medium heat.
- Prepare the Sauce: In the slow cooker, mix beef broth, chopped pepperoncini peppers, melted butter, au jus gravy mix, and ranch dressing mix.
- Cook: Add the browned meatballs to the slow cooker. Cook on low for 4-6 hours.
- Serve: Serve the meatballs and sauce over cooked pasta or with crusty bread.
Notes
- You can adjust the spiciness by adding more or fewer pepperoncini peppers.
- For a creamier sauce, stir in a dollop of cream cheese before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 105mg
