Slow Cooker Mississippi Meatballs Recipe

If you’re a fan of comfort food with a kick, these Slow Cooker Mississippi Meatballs are going to be your new favorite dish. Combining the bold flavors of ranch seasoning, au jus gravy, and tangy pepperoncini, these meatballs are slow-cooked to perfection, resulting in a savory, tender, and absolutely mouthwatering meal. Whether served as an appetizer at your next party or as a main course over mashed potatoes or rice, these meatballs are guaranteed to be a hit with everyone!

Recipe Summary in Todd Wilbur’s Style: These Slow Cooker Mississippi Meatballs are a delicious twist on the classic Mississippi roast, delivering the same rich, tangy flavors in every bite-sized meatball. With just a few simple ingredients and a slow cooker, you can create a hearty and flavorful dish that’s perfect for any occasion. Prepare for a taste explosion that’s both easy and unforgettable!

Personal Story: The first time I made these Mississippi meatballs, it was for a family gathering, and I wanted something that would impress without keeping me tied to the kitchen. The slow cooker did all the work, and when I lifted the lid, the aroma that filled the house was simply irresistible. They were such a hit that there weren’t any leftovers! Now, they’re my go-to recipe whenever I need a crowd-pleasing dish that’s effortless to prepare.

Why These Mississippi Meatballs?

• Effortless Cooking: Let your slow cooker do the work while you enjoy the rest of your day.
• Rich and Tangy Flavors: A perfect balance of savory, tangy, and slightly spicy, these meatballs are bursting with flavor.
• Versatile Dish: Serve as an appetizer or a main dish, and pair with mashed potatoes, rice, or even pasta.

How to Make Slow Cooker Mississippi Meatballs:

1. Prepare the Meatballs:
   • In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, and black pepper. Mix until well combined.
   • Roll the mixture into 1-inch meatballs and place them on a baking sheet.
2. Sear the Meatballs (Optional):
   • For extra flavor and to help the meatballs hold their shape, you can sear them in a hot skillet with a little oil until browned on all sides. This step is optional but recommended.
3. Layer in the Slow Cooker:
   • Place the meatballs in the slow cooker in an even layer.
   • Sprinkle the ranch seasoning and au jus gravy mix evenly over the meatballs.
   • Place the butter pieces on top of the meatballs.
   • Add the whole pepperoncini peppers and pour in the pepperoncini juice.
4. Cook Low and Slow:
   • Cover the slow cooker with the lid and cook on low for 5-6 hours or on high for 3-4 hours, until the meatballs are cooked through and tender.
5. Serve:
   • Once cooked, give the meatballs a gentle stir to coat them in the sauce.
   • Garnish with fresh parsley if desired and serve hot.

Tips:

• Spicy Kick: For extra heat, add a few dashes of hot sauce or sliced jalapeños along with the pepperoncini.
• Thicker Sauce: If you prefer a thicker sauce, you can remove the lid during the last 30 minutes of cooking or transfer the sauce to a saucepan and reduce it over medium heat.
• Make Ahead: Prepare the meatballs in advance and refrigerate them overnight. Just pop them in the slow cooker the next day.

Substitutions and Variations:

 

• Turkey or Chicken: Use ground turkey or chicken instead of beef for a lighter version.
• Low-Sodium: Opt for low-sodium ranch seasoning and au jus gravy mix to reduce the salt content.
• Gluten-Free: Use gluten-free breadcrumbs and check that your seasoning packets are gluten-free.

Make a Healthier Version:

• Lean Protein: Use lean ground beef or ground turkey to reduce the fat content.
• Reduced Butter: Cut back on the butter to lower the calories and fat without sacrificing too much flavor.

Closing in Todd Wilbur Style: With just a few simple steps, you’ve got a pot full of rich, flavorful, and tender Slow Cooker Mississippi Meatballs ready to serve. Whether you’re making them for a crowd or just a cozy dinner at home, this recipe is sure to satisfy!

Frequently Asked Questions:

1. Can I freeze the meatballs?
   • Yes, you can freeze the cooked meatballs. Just let them cool completely, then freeze in an airtight container for up to 3 months.
2. What can I serve with these meatballs?
   • Serve them over mashed potatoes, rice, or noodles, or with a side of crusty bread to soak up the delicious sauce.
3. Can I use store-bought meatballs?
   • Yes, you can use frozen store-bought meatballs to save time. Just skip the searing step and add them directly to the slow cooker.
4. How do I store leftovers?
   • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
5. Can I make this in the oven instead?
   • Yes, bake the meatballs in a covered dish at 350°F (175°C) for about 45 minutes to 1 hour, or until fully cooked.
6. Can I add vegetables to this recipe?
   • Absolutely! Adding sliced bell peppers, onions, or mushrooms can enhance the flavor and add some veggies to the dish.
7. What if I don’t have pepperoncini?
   • You can substitute with banana peppers or mild pickled jalapeños for a similar tangy flavor.
8. Can I use a different type of cheese?
   • Parmesan adds great flavor, but you can also try using Romano or Asiago cheese for a different twist.
9. What if I want a milder flavor?
   • Reduce the number of pepperoncini or omit the pepperoncini juice for a milder version.
10. How can I make these meatballs more kid-friendly?
    • Skip the pepperoncini and reduce the seasoning slightly for a milder, more kid-friendly flavor.

Slow Cooker Mississippi Meatballs Recipe

0 from 0 votes

Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• 1 1/2 pounds 1 1/2 ground beef (or a mix of beef and pork)

• 1/2 cup 1/2 breadcrumbs

• 1/4 cup 1/4 grated Parmesan cheese

• 1 large 1 egg

• 1/2 teaspoon 1/2 garlic powder

• 1/2 teaspoon 1/2 onion powder

• 1/2 teaspoon 1/2 black pepper

• 1 packet 1 ranch seasoning mix

• 1 packet 1 au jus gravy mix

• 1/4 cup 1/4 unsalted butter, cut into small pieces

• 8 8 -10 pepperoncini peppers, whole

• 1/4 cup 1/4 pepperoncini juice (from the jar)

• Fresh parsley for garnish (optional)

Directions

• Prepare the Meatballs:
• In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, and black pepper. Mix until well combined.
• Roll the mixture into 1-inch meatballs and place them on a baking sheet.
• Sear the Meatballs (Optional):
• For extra flavor and to help the meatballs hold their shape, you can sear them in a hot skillet with a little oil until browned on all sides. This step is optional but recommended.
• Layer in the Slow Cooker:
• Place the meatballs in the slow cooker in an even layer.
• Sprinkle the ranch seasoning and au jus gravy mix evenly over the meatballs.
• Place the butter pieces on top of the meatballs.
• Add the whole pepperoncini peppers and pour in the pepperoncini juice.
• Cook Low and Slow:
• Cover the slow cooker with the lid and cook on low for 5-6 hours or on high for 3-4 hours, until the meatballs are cooked through and tender.
• Serve:
• Once cooked, give the meatballs a gentle stir to coat them in the sauce.
• Garnish with fresh parsley if desired and serve hot.

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