Mississippi Meatballs (Crock Pot)

Jamison Bryant

Ingredients

  • 18 homemade or frozen meatballs (~2 oz each)
  • 1 packet au jus gravy mix
  • ½ tsp dried dill
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp dried parsley
  • 2 cups low sodium beef broth
  • ¼ cup pepperoncini juice
  • 6 pepperoncini peppers (optional)
  • 1 tbsp cornstarch + 2 tbsp water (slurry)
  • 2 tbsp heavy cream

Instructions

  1. Brown meatballs in a skillet for 5 minutes. Transfer to crock pot.
  2. Mix au jus, dill, garlic powder, onion powder, parsley, broth, and pepperoncini juice. Pour over meatballs. Add whole peppers if desired.
  3. Cook on high 2–3 hrs or low 3–4 hrs.
  4. Remove meatballs and peppers. Stir in slurry and heavy cream to thicken sauce.
  5. Return meatballs and stir to coat. Serve with mashed potatoes or noodles.