Mississippi Meatballs in the crockpot - Serve over mashed potatoes or rice for an incredible meal the whole family will love!

Homemade meatballs 2 lbs Ground Beef 2 Eggs 1 Cup Shredded Parmesan 1/2 Cup Italian Seasoned Bread Crumbs 1/2 Cup Diced Onions 5-6 Garlic Cloves, minced Or you could use 32 oz bag frozen ones I want to point out that you do not need to add salt to the meatballs for this recipe because there is already a lot of salt in the seasoning packets. Be sure to use low sodium broth and unsalted butter if using butter. I suggest using water instead of broth if you don’t have low sodium. If you are sensitive to salt, try to find low sodium seasoning packets as well. One question I have gotten is if it is spicy with the peppers. With the amount that I used, it is not at all, it just gives the sauce a bit of a tang. You can totally leave it out though. I did not use butter because the homemade meatballs will render enough fat. If using store-bought, I do recommend using butter though. You will need some fat to make a gravy at the end. This is great to make ahead. Store it in the fridge for up to 3 days or you can freeze it for up to 3 months. To reheat, just use the microwave or a saucepan on the stove. - @whatsmomcookin recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

If you are making the meatballs, mix the ground beef, eggs, parmesan cheese, bread crumbs, onions and garlic together.

Step 2

Use a scale to weight out 2 oz portions or whatever size you want them. Or you can use a cookie scoop too. Roll into balls. *Tip – Wet your hands with water while shaping them and the mixture won't stick to your hands.

Step 3

In a skillet over medium heat, brown them on all sides. Do not worry about cooking them through, you just want some good color on them.

Step 4

Transfer them to the crockpot.

Step 5

Mix together the au jus, ranch, beef broth or water, and pepperoncini juice. Pour over the meatballs. Place a few of the peppers on top. If using butter, place small pieces of it all over the top as well. (I don't recommend using butter if making the meatballs homemade, as they will produce a lot of fat on their own. I do recommend using it for the store bought ones.)

Step 6

Cook on high for 2-3 hours or on low for 3-4 hours. If using frozen meatballs, you can cut this time down somewhat.

Step 7

When they are finished, remove the peppers and meatballs from the crockpot. Mix together the cornstarch and water and mix that into the juice left in the crockpot along with the heavy cream. Stir until a thick gravy forms.

Step 8

Place the meatballs back in there and cover them with the gravy. Serve over mashed potatoes, rice or rolls and enjoy!