Mississippi Meatballs
Taste just like the popular Mississippi Pot Roast just in a Cheaper format. Same great flavors and texture.
Equipment
- cutting board & large knife
- measuring cups & spoons
- large deep skillet with lid
- large mixing bowl
- 1 1/2 inch cookie scoop or 2 TBS
- whisk
Ingredients
- 1 lb ground beef
- 1/2 yellow onion, diced small
- 1 large egg
- 1/2 cup Italian bread crumbs or plain
- 1/2 cup milk
- 1/4 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 14 oz beef broth
- 1 jar Pepperoncinis with juice (per your taste
- 1 pkt ranch seasoning packet
- 1 pkt brown gravy mix
- 1 stick butter, DIVIDED
Instructions
- In a large mixing bowl combine ground beef, onion, egg, bread crumbs, worchestershire, salt, pepper, garlic powder. Using a 1 1/2 inch cookie scoop form meatballs firmly and place on a parchment lined work surface.
- Once all meatballs are forms place 2 TBS of butter and 1 TBS cooking oil into a large deep skillet over medium high heat and allow to come to a sizzle.
- Place in meatballs and let sit for 3-4 minutes until golden brown on the bottoms. Turn over meatballs and cook another 2-3 minutes until golden. Push meatballs around for 1 more minute to get the sides browned.
- Remove meatballs to a plate and set aside. Remove any grease from skillet. Add in 2 TBS butter and allow to melt. Whisk in beef broth, ranch seasoning packet, brown gravy packet, and as much juice and pepperoncinis that you want.NOTE: the more pepperoncinis and juice you add the hotter the heat level will be on the meatballs.
- Bring mixture to a boil. Add in meatballs and stir until well coated. Place lid on and cook for 35 minutes on lowest setting. Enjoy.