Go Back
Top-down view of browned beef Mississippi Meatballs in a glossy dark brown gravy with parsley garnish.

Mississippi Meatballs with Savory Au Jus and Zesty Ranch

Juicy beef meatballs slow-cooked in a glossy, dark brown au jus gravy with tangy ranch seasoning and whole pepperoncini peppers. A rich, buttery comfort food dish perfect for dinners or appetizers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Appetizer, Dinner
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Ground Beef (80/20) 907g
  • 1/2 cup Breadcrumbs 60g
  • 1 Large Egg Beaten
  • 1 packet Au Jus Gravy Mix 28g
  • 1 packet Dry Ranch Seasoning 28g
  • 1/2 cup Unsalted Butter 113g, cubed
  • 8-10 Whole Pepperoncini Peppers Pickled yellow-green variety
  • 1 cup Beef Broth 240ml, low sodium
  • 1/4 cup Fresh Parsley 15g, chopped for garnish

Equipment

  • 1 6-Quart Slow Cooker Black ceramic insert recommended for presentation.
  • 1 Large Cast-Iron Skillet For browning meatballs before slow cooking.

Method
 

Preparation
  1. In a large bowl, combine beef, breadcrumbs, egg, and half the ranch seasoning. Form into 1.5-inch meatballs.
  2. Heat oil in a skillet and brown meatballs on all sides to lock in juices and color. Place in slow cooker.
Slow Cooking
  1. Whisk broth and au jus mix; pour over meatballs. Top with remaining ranch, butter cubes, and pepperoncini.
  2. Cover and cook on LOW for 4 hours until the sauce is thick, dark brown, and glossy with a buttery sheen.
Serving
  1. Scatter fresh chopped parsley over the meatballs before serving straight from the ceramic cooker.

Notes

For a spicier kick, add a splash of pepperoncini juice to the broth.
Always brown the meatballs first to achieve the visual and flavor depth shown.