Usually I don’t cook dishes using mixes of gravy or seasonings because of the sodium count. However, my friend Patsy was raving about this dish as she has several “picky eaters” in her home. Much to her surprised, they all loved this dish. I admit, I was skeptical, but my family enjoyed it as well. The meatballs were tender, juicy and chock full of flavor. It makes a nice gravy which I served with a side of mashed potatoes.
Mississippi Meatballs
6
servingsIngredients
2 pounds ground beef
2 eggs
1 cup shredded parmesan cheese
½ cup Italian bread crumbs
½ large onion, finely diced
5-6 cloves garlic, minced
1 package Au Jus mix
1½ Tablespoons dry Ranch Seasoning Mix (1/2 package)
2 cups beef broth
¼ cup Pepperoncini peppers
¼ cup Pepperoncini juice
1 Tablespoon cornstarch
2 Tablespoons water
½ cup heavy cream
Directions
- Place the ground beef, eggs, parmesan cheese, bread crumbs, onions and garlic in a bowl and mix well.
- Shape into meatballs.
- Place the meatballs into a skillet and brown on all sides.
- Transfer the browned meatballs to a crockpot.
- In a bowl, mix together the Au Jus mix, ranch seasoning, beef broth and pepperoncini juice.
- Pour the mixture over the meatballs.
- Add the pepperoncini peppers to the crockpot.
- Cover and cook on high for 2 ½ hours or on low for 4 hours.
- When done, remove meatballs to a dish.
- 10. Mix the cornstarch with the water and then add to the crockpot along with the heavy cream. Stir until thickened.
- 11. Put the meatballs back in the crockpot for a few minutes.
- 12 . Serve over noodles or with a side of mashed potatoes.
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