Years ago Mississippi Pot Roast took the internet by storm.
You couldn’t go through two websites without getting a recipe for the roast. People were making it left and right, adding pictures to recipe Facebook groups, and talking about it almost non-stop.
The super salty, juicy roast was a smash hit. Forget your grandma’s dry onion soup and cream of mushroom soup roast, THIS was the pot roast that Millennials were making in the late 2010’s!
I loved it. My husband loved it. I made Mississippi-style chicken thighs and loved it. The flavor combination is a true winner.
So why not take all of those elements and swap out the roast for meatballs? It sounds like a simple swap, right?
Correct! It’s even easier with pre-made, frozen meatballs.
And just like the roast recipe that took the internet by storm, this meatball recipe is just as good.
Serve this over mashed potatoes, egg noodles or buttered rice. We ate it over mashed potatoes and it was absolutely wonderful. The juices act as the gravy and it pairs so perfectly with the creamy potatoes.
Enjoy!
Mississippi Meatballs
A flavorful, savory meatball dish that pairs well with noodles, rice or potatoes.
Ingredients
Directions
- Add meatballs (frozen) to slow cooker. Add ranch and au jus then pour in water and pepperoncini brine. Stir.
- Top meatballs with pepperoncinis and butter, cut into pieces. Cover and cook on low for 4 hours.
- Serve with mashed potatoes, noodles or buttered rice.
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