Mississippi Meatballs

 

Ingredients

• 2 pounds ground beef I cook with 80/20 ground beef
• ½ cup breadcrumbs or almond flour or pork rinds
• 1 egg
• ¼ cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 packet ranch seasoning
• 1 packet  aujus
• ½ cup pepperoncini peppers
• ¼ cup pepperoncini liquid
• ¼ cup water
• ¼ cup  diced unsalted butter

Instructions

 

• Combine the ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, salt, and black pepper in a large bowl. Mix until just combined.
• Form the mixture into meatballs, about 1 to 1.5 inches in diameter.
• Brown the meatballs in a skillet over medium high heat for about 2-3 minutes per side, then flip them. Layer the browned meatballs into the insert of your slow cooker.
• Sprinkle the au jus gravy mix and ranch seasoning over the meatballs.
• Add the pepperoncini peppers on top of the meatballs.
• Pour the pepperoncini liquid and water into the slow cooker.
• Dot the diced butter evenly over the top.
• Cover the slow cooker with the lid.
• Cook on high for 2-3 hours or on low for 4-5 hours, until the meatballs are cooked through and tender.
• Stir gently to coat the meatballs in the sauce before serving.