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Andrew Fowler

Crockpot Mississippi Meatballs

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