Slow-Cooker Mississippi Meatballs
Published: Friday, January 16, 2026
Cooking spray
2 lbs. (85/15) ground beef
2/3 c. seasoned panko (Japanese-style breadcrumbs)
½ c. (about) Parmesan cheese, grated
2 large eggs, lightly beaten
2 tsp. Worcestershire sauce
2 medium garlic cloves, grated (about 1 tsp.)
½ tsp. kosher salt
½ tsp. black pepper
1 oz. envelope ranch dressing mix, divided
2½ c. unsalted beef broth
2½ Tbsp. cornstarch
8 pickled pepperoncini peppers
1 Tbsp. pepperoncini pepper liquid, divided (from 16 oz. jar)
Mashed potatoes
Chopped fresh parsley
Preheat oven to broil with oven rack positioned about 4" from heat source. Line a large rimmed baking sheet with foil, and lightly spray with cooking spray; set aside.
Gently stir together ground beef, panko, Parmesan, eggs, Worcestershire, garlic, salt, pepper and 1 Tbsp. ranch dressing mix in a large bowl until just combined. Portion mixture into 34 portions (about 2 Tbsp. each); roll into 1½" balls. Arrange on prepared baking, spacing about ½" apart. Broil in preheated oven until browned on top, about 10 minutes.
Whisk beef broth, cornstarch and remaining 2 Tbsp. ranch dressing mix in a 6-qt. slow cooker. Transfer meatballs to slow cooker, discarding any drippings from baking sheet. Gently toss meatballs to coat in beef broth mixture. Scatter pepperoncini peppers over meatballs; cover and cook on High, stirring halfway through cook time, until meatballs are cooked through, about 2 hours.
Stir in pepperoncini juice. Serve with mashed potatoes, and garnish with parsley. —6 servings.
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