Mississippi Meatballs
Looking for a tasty comfort meal that cooks itself? Mississippi meatballs are perfect for busy cooks wanting a delicious dinner. Slow cooking makes them tender and full of flavor, making them great for weeknight dinners or special events.
Equipment
- Slow cooker (crockpot)
- Mixing bowl
- Measuring Spoons
- Spoon or spatula
Ingredients
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup minced onions
- 1 packet ranch seasoning mix
- 1/2 cup pepperoncini peppers sliced
- 4 tbsp butter
- 1 tbsp Worcestershire sauce
- 1 can 10.5 oz cream of mushroom soup
Instructions
- In a mixing bowl, combine ground beef, ground pork, breadcrumbs, egg, salt, pepper, garlic powder, onion powder, and minced onions.
- Mix gently until combined, then form into 1.5-inch meatballs.
- Lightly spray the slow cooker with non-stick spray and place a thin layer of sauce on the bottom.
- Arrange meatballs in a single layer inside the slow cooker.
- In a separate bowl, mix ranch seasoning, pepperoncini peppers, butter, Worcestershire sauce, and cream of mushroom soup.
- Pour the sauce over the meatballs, covering them evenly.
- Cover and cook on LOW for 4-6 hours, or until the meatballs reach an internal temperature of 160°F.
- Let rest for 10-15 minutes before serving.
Notes
For a spicier flavor, add more pepperoncini peppers.
Use gluten-free breadcrumbs for a gluten-free version.
Serve over mashed potatoes, rice, or with crusty bread for a complete meal.