Imagine coming home to the irresistible aroma of tender meatballs simmering in a flavorful sauce. That's the magic of Mississippi meatballs in a slow cooker. This recipe combines the savory flavors of beef and pork with a unique blend of spices and tangy pepperoncini, creating a dish that is both comforting and adventurous. Perfect for family dinners, game day appetizers, or any occasion that calls for a hearty meal, these Southern-style meatballs are sure to become a staple in your comfort food recipes collection.
Ingredients
Scale:
1 pound ground beef
1 pound ground pork
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 packet (1 oz) ranch dressing mix
1 packet (1 oz) au jus gravy mix
1/2 cup unsalted butter
8 pepperoncini peppers, whole
1/4 cup pepperoncini juice
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, minced garlic, onion powder, salt, and black pepper. Mix until all ingredients are well incorporated. Take care not to over-mix.
Using your hands, shape the mixture into 1.5-inch meatballs. This should yield approximately 24-30 meatballs.
In a large skillet over medium-high heat, add a drizzle of oil. Once hot, add meatballs in batches and cook until browned on all sides, about 5 minutes per batch.
Place the browned meatballs at the bottom of the slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix over the meatballs.
Cut the butter into small pieces and scatter over the meatballs. Add the whole pepperoncini peppers and pour the pepperoncini juice over the top.
Cover the slow cooker and set it to low. Cook for 6-8 hours or until the meatballs are tender and infused with the sauce's tangy and spicy flavors.
Once cooked, carefully stir the meatballs to coat them evenly in the sauce. Serve hot as an appetizer or pair with mashed potatoes or pasta for a complete meal.
