Description
Mississippi Meatballs are a savory, tangy, and slightly spicy dish inspired by the classic Mississippi pot roast. These slow-cooked meatballs are packed with rich flavors from ranch seasoning, au jus mix, and pepperoncini peppers. Perfect for serving over mashed potatoes, rice, or as an appetizer for gatherings, this recipe delivers juicy, tender meatballs coated in a deliciously seasoned sauce.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef
- ½ lb ground pork (optional for extra tenderness)
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional for spice)
- 2 tablespoons chopped parsley
- ½ teaspoon Worcestershire sauce
For the Sauce:
- 1 packet ranch seasoning mix
- 1 packet au jus mix
- ½ cup beef broth
- 4 tablespoons unsalted butter, cubed
- 6–8 pepperoncini peppers (plus ¼ cup juice from the jar)
Instructions
Prepare the Meatballs:
- In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, milk, salt, black pepper, garlic powder, onion powder, smoked paprika, red pepper flakes, parsley, and Worcestershire sauce.
- Mix until well combined, then form into 1-inch meatballs.
- Place meatballs on a lined baking sheet and refrigerate for 15 minutes to help them hold their shape.
Brown the Meatballs:
- Heat a large skillet over medium-high heat. Add a small amount of oil and brown the meatballs on all sides (about 2-3 minutes per side).
- Transfer the browned meatballs to a slow cooker.
Make the Sauce:
- Sprinkle the ranch seasoning and au jus mix over the meatballs.
- Pour in the beef broth and pepperoncini juice.
- Add the cubed butter and place the whole pepperoncini peppers on top.
Cook the Meatballs:
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the meatballs are fully cooked and tender.
Serve:
- Stir the meatballs in the sauce before serving. Enjoy over mashed potatoes, rice, or as an appetizer with toothpicks!
Notes
- Meat Choice: Using a mix of beef and pork gives extra tenderness, but you can use only beef if preferred.
- Spice Level: For more heat, add additional red pepper flakes or sliced jalapeños.
- Oven Method: Instead of a slow cooker, bake the meatballs in a covered baking dish at 350°F (175°C) for 40-45 minutes.
- Make-Ahead: Prepare and refrigerate the meatballs a day in advance, then cook when ready.
- Freezing: Cooked meatballs can be frozen for up to 3 months. Reheat in a slow cooker or on the stovetop.