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Mississippi Meatballs (Crockpot)
3 h 20 minServes 6Nutri-Score C€€
C
3 h 20 min
3 h 20 minMississippi Meatballs (Crockpot)
what you need
Ingredients
ground beefMeat700 g
breadcrumbsBakery60 g
eggDairy1 piece
milkDairy60 ml
parmesan (grated)Dairy30 g
onion (finely grated)Produce1 piece
garlic (minced)Produce2 pieces
saltSpices5 g
black pepper (ground)Spices2 g- vegetable oil (for browning)Pantry15 ml
- au jus gravy mix (one packet)Pantry1 piece
- ranch seasoning mix (half a packet)Pantry0.5 pieces
- low sodium beef brothPantry480 ml
- pepperoncini juicePantry60 ml
pepperoncini peppers (whole)Produce6 pieces- cornstarch (mixed with cold water into a slurry)Pantry15 g
heavy creamDairy60 ml
per serving
Nutrition
342kcal
- Carbs
- 9 g
- Proteins
- 28 g
- Fat
- 22 g
what you’ll use
Tools
Slow cooker
Frying pan
Mixing bowl
step by step
Method
- Step 1
Make the meatball mixture
- In a bowl, combine the ground beef, breadcrumbs, egg, milk, parmesan, onion, garlic, salt and pepper.
- Mix everything together until evenly combined.
- Step 2
Shape the meatballs
- Wet your hands with water and shape the mixture into balls.
- You should end up with about 18 meatballs.
- Step 3
Brown the meatballs
- Heat the oil in a skillet and brown the meatballs for a few minutes.
- Transfer them to the slow cooker.
- Step 4
Prepare the cooking liquid
- Mix the au jus gravy mix, ranch seasoning, beef broth and pepperoncini juice.
- Pour the mixture over the meatballs and add a few pepperoncini peppers.
- Step 5
Cook in the slow cooker
- Cover and cook on high for 2 to 3 hours, or on low for 3 to 4 hours.
- Step 6
Thicken the gravy
- Remove the peppers and meatballs from the slow cooker.
- Stir the cornstarch slurry and heavy cream into the liquid to make a gravy.
- Mix well and return the meatballs to the slow cooker.
most cooked first