Mississippi Meatballs

Ingredients

• 20 pieces Frozen Beef Meatballs (store‑bought, thawed slightly in the pan)
• 2 cups Beef Broth (low‑sodium preferred)
• 0.5 packet Ranch Dressing Mix (use half of a standard 1‑packet ranch seasoning)
• 2 tablespoons Pepperoncini Juice (juice from a jar of pepperoncini; optional for a mild tang)
• 1 teaspoon Baking Powder (will be mixed with cold water to form a slurry)
• 2 tablespoons Cold Water (for the baking‑powder slurry)
• 0.5 cup Heavy Cream (adds richness to the gravy)
• 1 tablespoon Cornstarch (optional, for a thicker gravy)
• 4 cups Mashed Potatoes (prepared ahead or store‑bought; serve as a base)
• 2 tablespoons Pepperoncini Slices (optional garnish for a pop of acidity)

Instructions

1. Gather Ingredients and Tools

   Place the frozen meatballs, beef broth, ranch packet, pepperoncini juice, baking powder, cold water, heavy cream, and optional cornstarch within easy reach. Set out the skillet, mixing bowl, whisk, and measuring tools.

   Time: PT2M

2. Make the Baking‑Powder Slurry

   In the mixing bowl, combine 1 tsp baking powder with 2 Tbsp cold water. Whisk until a smooth, thin paste forms.

   Time: PT1M

3. Start the Gravy Base

   Heat the large skillet over medium heat. Add the 2 cups beef broth and the half packet of ranch seasoning. Stir until the seasoning dissolves.

   Time: PT3M

   Temperature: medium heat

4. Add Pepperoncini Juice and Slurry

   Stir in the 2 Tbsp pepperoncini juice, then pour the baking‑powder slurry into the skillet. Mix well to incorporate.

   Time: PT1M

   Temperature: medium heat

5. Incorporate Heavy Cream

   Slowly whisk in 0.5 cup heavy cream, allowing the mixture to become a smooth, creamy sauce.

   Time: PT2M

   Temperature: medium heat

6. Optional Thickening

   If you like a thicker gravy, dissolve 1 Tbsp cornstarch in 2 Tbsp cold water and stir it into the sauce. Cook for another 2 minutes until the gravy coats the back of a spoon.

   Time: PT2M

   Temperature: medium heat

7. Add the Meatballs

   Place the frozen meatballs directly into the simmering gravy. Stir gently to coat each ball.

   Time: PT1M

   Temperature: medium heat

8. Simmer Until Cooked Through

   Cover the skillet and let the meatballs simmer for 12‑15 minutes, or until they reach an internal temperature of 165 °F. Stir occasionally.

   Time: PT15M

   Temperature: medium heat

9. Finish and Serve

   If using, remove pepperoncini slices from the gravy (or keep for extra bite). Spoon a generous portion of mashed potatoes onto plates, top with the meatball gravy, and garnish with optional pepperoncini slices.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

20 g

Fiber

2 g