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one plain dinner plate of pale mashed potatoes topped with four browned beef meatballs in tan herb-flecked gravy and one softened stemless yellow-green pepperoncini beside them, with no noodles, fresh herb sprigs or garnish
Rachel Kim

Crockpot Mississippi Meatballs

Pepperoncini give these beef meatballs a tangy gravy that belongs over mashed potatoes. Soaked oats keep the meat mixture soft, while the homemade herb seasoning avoids turning the pot into a packet of salty powder. Add the thickener and buttermilk powder late, then fold gently so the meatballs stay round. The peppers should soften in the broth without disappearing. Spoon one beside each serving and use the gravy to season the mash, rather than adding another heavy layer of salt to the potatoes before you know how the whole plate tastes.
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Prep Time 25 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 85% lean ground beef
  • 1/3 cup quick-cooking oats
  • 1/3 cup whole milk for meatballs
  • 1 large egg
  • 1/2 tsp fine salt for meatballs
  • 1/4 tsp black pepper
  • 1 tsp neutral oil for sheet pan
  • 2 cups low-sodium beef broth
  • 8 small pepperoncini stems removed
  • 2 tbsp pepperoncini brine
  • 4 tbsp unsalted butter divided
  • 1/2 tsp dried dill
  • 1/2 tsp dried chives
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp cornstarch
  • 1 tbsp dry buttermilk powder
  • 3 tbsp cold water for slurry
  • 2 lbs Yukon Gold potatoes peeled and cut into 1-inch chunks
  • 2 tsp fine salt for potato water
  • 1/2 cup whole milk for potatoes
  • 1/4 tsp fine salt for potatoes

Method
 

  1. Heat the oven to 425°F and oil a rimmed sheet. Soak oats in meatball milk for 5 minutes, then mix gently with beef, egg, meatball salt and pepper. Form 24 meatballs and bake for 16 to 20 minutes until the centers reach 160°F.
  2. Meanwhile, simmer broth, pepperoncini, brine, 2 tablespoons butter, dill, chives, garlic powder and onion powder in a saucepan. Transfer hot broth mixture and hot meatballs to a 4-quart slow cooker.
  3. Cover and cook on HIGH for 2 hours, turning gently once. Whisk cornstarch and buttermilk powder with slurry water until smooth, fold into the sauce and cover on HIGH for 15 to 20 minutes until thickened and meatball centers reach 165°F.
  4. During the final half hour, cover potatoes with cold water by 1 inch, add potato-water salt and simmer for 15 to 20 minutes after boiling until tender. Drain, return to the warm pan for 1 minute and mash by hand.
  5. Warm potato milk with remaining butter and fold into the mash with potato seasoning salt. Divide among 6 plates and add 4 meatballs, gravy and a softened pepperoncini or two to each.