Slow Cooker Mississippi Meatballs

 

INGREDIENTS

• 2 pounds ground beef
• ½ cup almond meal
• 1 egg
• ¼ cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 packet au jus gravy mix
• 1 packet ranch seasoning
• ½ cup pepperoncini peppers
• ¼ cup pepperoncini liquid
• ¼ cup water
• ¼ cup unsalted butter diced

METHOD

• Combine the ground beef, almond meal, egg, milk, garlic powder, onion powder, salt, and black pepper. Mix just until everything is evenly incorporated.
• Roll the mixture into meatballs, about 1 to 1.5 inches in size. In a skillet over medium-high heat, brown the meatballs on all sides, about 2-3 minutes per side.
• Arrange the browned meatballs in the slow cooker. Sprinkle the au jus gravy mix and ranch seasoning over them.
• Scatter the pepperoncini peppers on top of the meatballs, then pour in the pepperoncini liquid and water.
• Evenly distribute the diced butter over the meatballs.
• Cover the slow cooker with the lid and cook on high for 2-3 hours or low for 4-5 hours, until the meatballs are fully cooked and tender.
• Gently stir to coat the meatballs in the sauce before serving.
• Serve over mashed cauliflower or potatoes