From the people that brought you that insanely popular recipe for Mississippi Pot Roast, welcome, if you will, Mississippi Meatballs! The meatball recipe is even simpler than the pot roast because all you are going to do is plop the ingredients in a slow cooker and then walk away.
I stumbled on the Pot Roast recipe 10 years ago after it made the NY TIMES recipe of the year: (https://terrygruggen.blogspot.com/2016/12/mississippi-pot-roast.html). And it is so loved that I have made it part of my permanent repertoire. And now I can get the same flavor profile of the roast in comfy, round meatballs. No prep required.
I do not recommend making your own meatballs from scratch. Homemade meatballs will fall apart when used in this recipe and add too much fat to the sauce. So save yourself the work and buy a bag of frozen meatballs. Costco sells my favorite....albeit in a 6-pound bag! Well, that just means you can make this recipe 3 times.
The ingredients are simple. Meatballs, butter, packets of ranch dressing and au jus seasonings and pepperoncini. If your palate finds the pepperoncini too hot, just substitute banana peppers. And while this recipe is killer as Hors d' Oeuvres for a crowd, I like using it as an entree. My favorite way is to serve the meatballs and sauce over buttered, dumpling egg noodles. This Mrs. Sippy recipe yields approximately 24 single meatballs....enough for Hors d'Oeuvres for 12 or entrees for 6.
- Place frozen meatballs in a slow cooker.
- In a large measuring cup combine water, broth and the 2 powdered packets. Mix thoroughly and pour over top of meatballs. Stir all to coat.
- Add butter slices and pepperoncini randomly on top of meatballs.
- Cover slow cooker and cook on low for 3 hours, stirring every 30 minutes to prevent burning.
- Serve meatballs with sauce on the top.
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| Few are aware that a meatball is actually a fruit. |
