Mississippi Meatballs: Prepare to be amazed by the easiest, most flavorful meatball recipe you’ll ever encounter! Forget slaving over a hot stove for hours; this dish is a true weeknight wonder, delivering a symphony of savory, tangy, and slightly sweet flavors with minimal effort. I remember the first time I tasted these at a potluck I was instantly hooked and needed the recipe immediately!
While the exact origins of Mississippi Meatballs are shrouded in a bit of mystery, their popularity has exploded in recent years, becoming a staple at gatherings and family dinners across the country. Some believe they evolved from classic slow-cooker meatball recipes, but the unique combination of ingredients ranch dressing mix, au jus gravy mix, and pepperoncini peppers gives them a distinctive Southern flair. This unexpected trio creates a sauce that’s both comforting and addictive.
What makes these meatballs so irresistible? It’s the perfect balance of flavors and textures. The tender, juicy meatballs are coated in a rich, flavorful sauce that’s tangy, savory, and just a touch spicy. The pepperoncini peppers add a delightful zing that cuts through the richness, keeping you coming back for more. Plus, the slow cooker does all the work, making this recipe incredibly convenient for busy weeknights or when you’re entertaining a crowd. Trust me, once you try these, they’ll become a regular part of your recipe rotation!
Ingredients:
- For the Meatballs:
- 2 lbs ground beef (80/20 blend is recommended for flavor)
- 1 cup bread crumbs (plain, unseasoned)
- 1 large egg, lightly beaten
- 1/2 cup milk
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Sauce:
- 1 (12 ounce) jar grape jelly
- 1 (18 ounce) bottle chili sauce (like Heinz)
- 1 (1 ounce) package dry ranch dressing mix
Preparing the Meatballs:
- In a large bowl, gently combine the ground beef, bread crumbs, egg, milk, onion, garlic, Worcestershire sauce, Italian seasoning, salt, and pepper. Be careful not to overmix! Overmixing can result in tough meatballs. I like to use my hands for this, but a large spoon works just as well.
- Once the ingredients are just combined, start forming the meatballs. I usually aim for meatballs that are about 1 to 1.5 inches in diameter. This size cooks evenly and is perfect for serving as an appetizer or over rice.
- As you form the meatballs, place them on a baking sheet lined with parchment paper. This prevents them from sticking and makes cleanup a breeze.
Cooking the Meatballs:
There are a few different ways you can cook the meatballs. I’ll outline my preferred method, baking, as well as a stovetop option.
Baking Method (My Preferred Method):
- Preheat your oven to 350°F (175°C).
- Bake the meatballs for 20-25 minutes, or until they are cooked through and no longer pink inside. A meat thermometer inserted into the center of a meatball should read 160°F (71°C).
- While the meatballs are baking, prepare the sauce (see instructions below).
Stovetop Method:
- In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium heat.
- Brown the meatballs in batches, turning them frequently to ensure they brown on all sides. Don’t overcrowd the pan! Overcrowding will steam the meatballs instead of browning them.
- Once browned, remove the meatballs from the skillet and set aside.
- Drain any excess grease from the skillet.
- Proceed with the sauce instructions below, adding the browned meatballs to the sauce to simmer.
Preparing the Sauce:
- In a large saucepan or Dutch oven (if you browned the meatballs on the stovetop, you can use the same pot), combine the grape jelly, chili sauce, and dry ranch dressing mix.
- Stir the ingredients together until well combined.
- Heat the sauce over medium heat, stirring occasionally, until the jelly is melted and the sauce is smooth.
Combining Meatballs and Sauce:
- If you baked the meatballs, carefully transfer them to the saucepan with the sauce.
- Gently stir the meatballs into the sauce, making sure they are evenly coated.
- Reduce the heat to low, cover the saucepan, and simmer for at least 30 minutes, or up to 1-2 hours. The longer they simmer, the more the flavors will meld together. Stir occasionally to prevent sticking.
Serving Suggestions:
Mississippi Meatballs are incredibly versatile! Here are a few of my favorite ways to serve them:
- As an Appetizer: Serve them straight from the slow cooker or saucepan with toothpicks for easy grabbing.
- Over Rice: Spoon the meatballs and sauce over cooked white rice or brown rice for a hearty and satisfying meal.
- In Sliders: Serve the meatballs on slider buns for a fun and flavorful party snack. You can even add a slice of cheese!
- With Mashed Potatoes: A classic comfort food combination! The sweet and savory sauce pairs perfectly with creamy mashed potatoes.
- As a Main Course: Serve alongside your favorite side dishes, such as roasted vegetables, a salad, or cornbread.
Tips and Tricks for Perfect Mississippi Meatballs:
- Don’t Overmix the Meatball Mixture: As mentioned earlier, overmixing can lead to tough meatballs. Mix just until the ingredients are combined.
- Use a Good Quality Ground Beef: I recommend using an 80/20 blend of ground beef for the best flavor and texture. The fat content helps keep the meatballs moist and tender.
- Adjust the Sauce to Your Liking: If you prefer a spicier sauce, you can add a pinch of red pepper flakes or a dash of hot sauce. If you prefer a sweeter sauce, you can add a little more grape jelly.
- Slow Cooker Option: For an even easier method, you can cook the meatballs in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours.
- Make Ahead: You can prepare the meatballs and sauce ahead of time and store them separately in the refrigerator. When you’re ready to serve, simply combine them in a saucepan and simmer until heated through.
- Freezing Instructions: Mississippi Meatballs freeze beautifully! Allow them to cool completely, then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. To reheat, thaw them in the refrigerator overnight and then simmer in a saucepan until heated through.
- Variations: Feel free to experiment with different flavors! You can try using different types of jelly, such as cranberry jelly or apple jelly. You can also add other ingredients to the sauce, such as diced bell peppers, onions, or pineapple chunks.
Troubleshooting:
- Meatballs are too dry: Make sure you’re using a ground beef blend with enough fat (80/20 is ideal). You can also add a little more milk to the meatball mixture.
- Sauce is too thick: Add a little water or beef broth to thin it out.
- Sauce is too thin: Simmer the sauce uncovered for a longer period of time to allow it to reduce and thicken.
- Meatballs are falling apart: Make sure you’re not overmixing the meatball mixture. You can also add a little more bread crumbs to help bind the ingredients together.
Nutritional Information (Approximate):
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients you use.
- Serving Size: Approximately 4 meatballs
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 10-12g
- Cholesterol: Approximately 100-120mg
- Sodium: Approximately 500-600mg
- Carbohydrates: Approximately 25-30g
- Sugar: Approximately 20-25g
- Protein: Approximately 20-25g
Why This Recipe Works:
This Mississippi Meatballs recipe is a crowd-pleaser for a reason! The combination of sweet and savory flavors is irresistible. The grape jelly adds a touch of sweetness, while the chili sauce provides a tangy kick. The ranch dressing mix adds a creamy, savory element that ties everything together. The meatballs themselves are tender and juicy, thanks to the right balance of ingredients and the gentle cooking method. Whether you’re serving them as an appetizer, a main course, or a party snack, these meatballs are sure to be a hit!
Frequently Asked Questions (FAQ):
- Can I use frozen meatballs? Yes, you can use frozen meatballs in this recipe. However, I recommend using homemade meatballs for the best flavor and texture. If using frozen meatballs, be sure to thaw them completely before adding them to the sauce.
- Can I use a different type of jelly? Yes, you can experiment with different types of jelly. Cranberry jelly, apple jelly, or even pepper jelly would all be delicious.
- Can I make this recipe vegetarian? While
Conclusion:
So there you have it! Mississippi Meatballs are truly a culinary experience you won’t want to miss. The simplicity of the recipe combined with the explosion of flavor makes it a guaranteed crowd-pleaser, whether you’re hosting a casual get-together or just looking for a satisfying weeknight meal. I know I keep saying it, but the tangy, savory, and slightly sweet combination is just irresistible. Its a dish that practically cooks itself, leaving you free to focus on other things, like enjoying time with your family and friends.
Why is this a must-try? Because it’s ridiculously easy, incredibly delicious, and endlessly adaptable. Seriously, you cant mess this up! The minimal ingredients mean less time shopping and prepping, and the slow cooker does all the heavy lifting. Plus, the flavor profile is universally appealing even picky eaters tend to love the combination of savory meatballs and that signature tangy sauce. Its a comforting, hearty meal thats perfect for any occasion.
But the best part? The versatility! While serving these Mississippi Meatballs over mashed potatoes is a classic choice, don’t be afraid to get creative. Try serving them over rice, egg noodles, or even creamy polenta for a different twist. For a lighter option, serve them as appetizers with toothpicks, alongside a selection of dipping sauces. They’re also fantastic in sliders or on toasted baguette slices for a hearty snack.
Looking for variations? You can easily adjust the spice level to your liking. If you prefer a milder flavor, reduce the amount of pepperoncini peppers or use a milder variety. For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce. You can also experiment with different types of meatballs. Ground turkey or chicken meatballs work just as well as beef, and you can even use vegetarian meatballs for a plant-based option. Another fun variation is to add a can of diced tomatoes to the slow cooker for a richer, more tomato-based sauce. And if you’re feeling adventurous, try adding a splash of Worcestershire sauce for an extra layer of umami flavor.
I truly believe that this recipe for Mississippi Meatballs will become a staple in your kitchen. It’s the kind of dish that you can whip up on a moment’s notice, and it’s always a hit. Its a guaranteed win for potlucks, game day gatherings, or even just a cozy night in.
So, what are you waiting for? Gather your ingredients, fire up your slow cooker, and get ready to experience the magic of Mississippi Meatballs. Im confident that youll love them as much as I do.
And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did your family and friends think? Share your photos and comments in the comments section below. I can’t wait to see your creations and hear your feedback. Happy cooking!
Mississippi Meatballs: A Delicious & Easy Recipe
Sweet and savory meatballs simmered in a tangy sauce made with grape jelly, chili sauce, and ranch dressing mix. Perfect as an appetizer or main course.
Ingredients
- 2 lbs ground beef (80/20 blend)
- 1 cup bread crumbs (plain, unseasoned)
- 1 large egg, lightly beaten
- 1/2 cup milk
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (12 ounce) jar grape jelly
- 1 (18 ounce) bottle chili sauce (like Heinz)
- 1 (1 ounce) package dry ranch dressing mix
Instructions
- Prepare the Meatballs: In a large bowl, gently combine ground beef, bread crumbs, egg, milk, onion, garlic, Worcestershire sauce, Italian seasoning, salt, and pepper. Do not overmix.
- Form meatballs about 1 to 1.5 inches in diameter. Place on a parchment-lined baking sheet.
- Bake the Meatballs (Preferred Method): Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until cooked through (internal temperature of 160°F/71°C).
- Stovetop Method (Alternative): Heat olive oil in a large skillet over medium heat. Brown meatballs in batches, turning frequently. Remove from skillet and drain excess grease.
- Prepare the Sauce: In a large saucepan or Dutch oven, combine grape jelly, chili sauce, and dry ranch dressing mix. Stir until well combined.
- Heat the sauce over medium heat, stirring occasionally, until the jelly is melted and the sauce is smooth.
- Combine Meatballs and Sauce: If baked, transfer meatballs to the saucepan with the sauce. If browned on the stovetop, add the meatballs back to the skillet with the sauce.
- Gently stir the meatballs into the sauce, ensuring they are evenly coated.
- Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1-2 hours, stirring occasionally to prevent sticking.
- Serve as an appetizer, over rice, in sliders, with mashed potatoes, or as a main course.
Notes
- Don’t overmix the meatball mixture to avoid tough meatballs.
- Use 80/20 ground beef for best flavor and texture.
- Adjust the sauce to your liking by adding red pepper flakes for spice or more grape jelly for sweetness.
- For a slow cooker option, combine all ingredients in a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
- Meatballs and sauce can be made ahead and stored separately in the refrigerator.
- Mississippi Meatballs freeze well for up to 3 months.