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Irresistible Crockpot Mississippi Meatballs Recipe You Need to Try - Featured Image

Irresistible Crockpot Mississippi Meatballs Recipe You Need to Try

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Learn how to make delicious Crockpot Mississippi Meatballs. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 2 pounds ground beef (or substitute half with ground pork for extra juiciness)
  • 1 cup Italian-style breadcrumbs
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley (or 1 tablespoon dried parsley)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 stick (1/2 cup) unsalted butter
  • 1 packet (1 ounce) ranch seasoning mix
  • 1 jar (7 ounces) pepperoncini peppers, drained, plus 1/4 cup of juice
  • 1/2 cup beef broth or water (optional, for a thinner sauce)

If you’re looking to make this dish a bit lighter, ground turkey works beautifully too, though I do love the richness of beef. And if you find yourself without pepperoncini, banana peppers can offer a similar tangy kick. Mama Lou always said, “Use what you have, and make it your own.” That’s the beauty of this recipe—it’s flexible and forgiving.

Instructions

  1. In a large bowl, combine the ground beef, breadcrumbs, eggs, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until all ingredients are just combined—don’t overwork the meat to keep the meatballs tender.
  2. Shape the mixture into 1 1/2-inch meatballs. Mama Lou always said, “Make ‘em bite-sized but hearty enough to savor.” You should get about 24 meatballs.
  3. Place the meatballs in a single layer in your crockpot. If you have a smaller crockpot, you might need to layer them gently, but try to keep them mostly in one layer for even cooking.
  4. Top the meatballs with the stick of butter, breaking it into chunks. Then sprinkle the ranch seasoning evenly over the top.
  5. Add the pepperoncini peppers and pour the juice from the jar over everything. If you want a thinner sauce, add up to 1/2 cup of beef broth or water now.
  6. Cover and cook on low for 4 to 6 hours. The meatballs will be tender, and the sauce will have thickened beautifully. I remember one Sunday when Ouma and I were so distracted by our chatter that the meatballs simmered for the full six hours, and they turned out even more delicious—fall-apart tender and bursting with flavor.
  7. Before serving, gently stir the meatballs to coat them evenly in the sauce. Taste and adjust seasoning if needed.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://notesrecipes.com/crockpot-mississippi-meatballs/