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Mississippi Meatballs

Mississippi Meatballs
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Juicy, tender meatballs smothered in a rich, savory gravy infused with ranch seasoning, au jus mix, and tangy pepperoncini. This Southern-inspired comfort dish delivers a perfect balance of buttery richness and zesty heat, ideal served over mashed potatoes or egg noodles.

Ingredients

Scale
  • 1 lb (16 oz) 80/20 ground beef
  • 1/2 cup plain breadcrumbs
  • 1 large egg, lightly beaten
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup (4 tbsp) unsalted butter
  • 1 oz (1 packet) ranch dressing mix (dry)
  • 1 oz (1 packet) au jus gravy mix (dry)
  • 1/4 cup pepperoncini brine (from jar)
  • 1/4 cup water
  • 1/2 cup whole pepperoncini peppers (optional, for serving)

Instructions

  1. Combine the ground beef, breadcrumbs, beaten egg, garlic powder, onion powder, salt, and pepper in a large bowl. Mix gently with your hands until just incorporated; overmixing will make meatballs dense.
  2. Shape the mixture into 12 evenly sized meatballs (about 1.5 inches in diameter). Place them on a plate, cover, and refrigerate for 10 minutes to firm up; this helps them hold shape during browning.
  3. Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add 1 tablespoon of the butter and let it melt until it foams and subsides, then shimmering.
  4. Working in two batches to avoid overcrowding, add meatballs in a single layer. Sear without moving for 3-4 minutes until a deep golden-brown crust forms on the bottom.
  5. Turn meatballs carefully with tongs and brown another side for 2-3 minutes. Continue turning to brown all sides evenly, about 8-10 minutes total per batch. Transfer browned meatballs to a plate; set aside.
  6. Reduce heat to medium. Add the remaining 3 tablespoons butter to the skillet. Once melted, sprinkle in the ranch dressing mix and au jus mix. Stir constantly with a wooden spoon for about 1 minute, scraping up any browned bits from the pan bottom.
  7. Slowly pour in the pepperoncini brine and water while whisking to dissolve the seasoning mixes. Bring the gravy to a gentle simmer; you’ll see small bubbles breaking the surface.
  8. Return all meatballs to the skillet along with any accumulated juices. Spoon gravy over the top to coat each meatball. Reduce heat to low, cover, and let simmer for 15-20 minutes, until meatballs are cooked through and tender.
  9. Check for doneness: the internal temperature of the thickest meatball should read 165°F (74°C) on an instant-read thermometer. The gravy will have thickened slightly and taken on a glossy sheen.
  10. If the gravy is too thin, uncover and simmer on medium-low for 2-3 additional minutes, stirring occasionally, until it reaches a nappe consistency (coats the back of a spoon).
  11. Taste and adjust seasoning with salt or pepper if needed. The pepperoncini brine adds tang, so additional salt may not be necessary.
  12. Serve immediately over mashed potatoes, egg noodles, or rice. Garnish with whole pepperoncini peppers if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled meatballs and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the fridge. Reheat gently in a covered skillet over medium-low heat, adding a splash of water or beef broth to loosen the gravy, until warmed through (about 10 minutes). For oven reheating, transfer to a baking dish, cover with foil, and warm at 350°F (177°C) for 15-20 minutes.

Nutrition

Keywords: Mississippi meatballs, Southern meatballs, ranch gravy meatballs, au jus meatballs, pepperoncini meatballs, comfort food, easy dinner, ground beef recipe, weeknight meal, stovetop meatballs

Find it online: https://copycatkitchenco.com/mississippi-meatballs/