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Crockpot Mississippi Meatballs

Tender, juicy meatballs simmered in a savory and tangy sauce, perfect for family dinners or cozy weeknight treats.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Lean Ground Beef (80/20) Opt for 85% lean for a richer flavor without excessive grease.
  • 1 cup Italian-Style Breadcrumbs Use fresh breadcrumbs; they enhance moisture retention in meatballs.
  • 1 Large Egg
  • 2 tsp Worcestershire Sauce
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 packet Ranch Seasoning Mix
  • 1 packet Au Jus Gravy Mix
  • 4 tbsp Unsalted Butter, cut into cubes
  • 8-10 whole Pepperoncini Peppers
  • 1/4 cup Pepperoncini Juice

Method
 

Preparation
  1. In a large bowl, combine the lean ground beef, Italian-style breadcrumbs, egg, Worcestershire sauce, salt, black pepper, garlic powder, and onion powder.
  2. Using your hands, mix the ingredients until just combined, taking care not to overwork the meat.
  3. Form the mixture into meatballs about 1 to 1.5 inches in diameter and place them gently into your slow cooker.
  4. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the meatballs.
  5. Scatter the butter cubes on top and tuck the whole pepperoncini peppers around the meatballs.
  6. Drizzle the pepperoncini juice over everything.
Cooking
  1. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the meatballs are fully cooked and tender.
  2. Gently stir the meatballs to coat them in the sauce, serving hot over mashed potatoes, egg noodles, or rice.

Notes

For a healthier version, swap Italian-style breadcrumbs for whole-wheat breadcrumbs and incorporate chopped spinach into the meat mixture.