This recipe delivers the bold, tangy flavors of Mississippi pot roast in a convenient, bite-sized format. Mississippi Meatballs are an easy, crowd-pleasing dish perfect for parties, game days, or a simple weeknight meal. The key is the sauce: a rich, emulsified blend of pepperoncini brine, ranch seasoning, and gravy mix finished with cold butter for a glossy, non-greasy texture.
Зміст
Why This Recipe Works
The beauty of this dish lies in its simplicity. Using pre-cooked, frozen meatballs cuts down on prep time while still delivering a satisfying meal. The combination of spicy pepperoncini, savory ranch, and beefy gravy creates a unique flavor profile that’s both familiar and exciting. Adding cold butter at the end, rather than during cooking, prevents the sauce from separating, resulting in a smooth, velvety finish.
Key Ingredients
- Frozen Meatballs: Beef or beef-pork blends work best, as they hold up well during the long cooking process. Smaller meatballs absorb the sauce more effectively.
- Pepperoncini Peppers: The tangy heat is essential. Sliced pepperoncini provide more flavor, but whole peppers can be used for a milder dish.
- Ranch Seasoning: This savory backbone adds depth and complexity. Store-bought packets are convenient, but homemade is an option for control over ingredients.
- Au Jus Gravy Mix: This delivers the deep, umami-rich flavor that makes the sauce satisfying.
- Cold Butter: The secret to a glossy, emulsified sauce that clings to the meatballs without being greasy.
How to Make It
- Combine Ingredients: Add meatballs, pepperoncini brine, drained sliced pepperoncini, water, ranch seasoning, and gravy mix to a slow cooker. Stir to dissolve the seasoning.
- Simmer: Cook on high for 2-2.5 hours or low for 3-4 hours until the meatballs are heated through and infused with flavor.
- Finish with Butter: Stir in cold, cubed butter until it melts into a smooth, glossy sauce. Adjust consistency with hot water if needed.
Customization Options
- Spice Level: Reduce heat by using fewer pepperoncini or swapping in whole peppers packed in brine. Increase heat with sliced jalapeños or crushed red pepper.
- Serving Suggestions: Serve over mashed potatoes or rice for a complete meal.
Recipe Details
Prep Time: 5 minutes
Cook Time: 2-4 hours
Serves: 8-10
Ingredients
- 2 pounds frozen cooked bite-size meatballs
- ¾ cup pepperoncini brine
- ¾ cup drained sliced pepperoncini
- ½ cup water
- 1 (1-ounce) packet ranch salad dressing and seasoning mix
- 1 (1-ounce) packet au jus gravy mix
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
Nutrition (per serving, based on 10 servings)
- Calories: 355
- Fat: 29.7g (38.0%)
- Saturated Fat: 13.1g (55.8%)
- Carbs: 5.6g (1.9%)
- Fiber: 0.8g (2.0%)
- Sugars: 0.2g
- Protein: 16.5g (14.0%)
- Sodium: 437.4mg (29.2%)
Mississippi Meatballs provide a flavorful, convenient meal that’s hard to resist. The combination of tangy heat, savory depth, and a perfectly emulsified sauce makes this dish a standout addition to any table.
