Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mississippi Pot Roast Meatballs on a bed of mashed potatoes on a white pottery plate with blue trim

Mississippi Pot Roast Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Mellissa Sevigny
  • Total Time: 40 minutes
  • Yield: 16 meatballs 1x
  • Diet: Diabetic

Description

These Mississippi Pot Roast Meatballs are a fun take on the popular pot roast recipe. High protein, budget friendly, and with an easy swap to make them keto and gluten free, these are sure to be a hit with the entire family!

Ingredients

Units Scale

For the meatballs:

  • 1 1/2 pounds lean ground beef (90/10)
  • 2 large eggs
  • 1/2 cup plain bread crumbs (or almond flour for keto)
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon ranch seasoning
  • 2 tablespoons pepperoncini juice

For the sauce:

  • 1 tablespoon avocado oil
  • 6 whole pepperoncini
  • 1/4 cup pepperoncini juice
  • 1 tablespoon ranch seasoning
  • 1 teaspoon beef base (I used better than bouillon)
  • 1 cup warm water
  • 1 tablespoon butter
  • 1/4 cup chopped, fresh parsley (to garnish)

Instructions

  1. Place all of the meatball ingredients into a medium-sized bowl and mix by hand until fully blended.
  2. Form into 16 meatballs, about 1.5 inches in diameter.
  3. Heat avocado oil in a heavy bottomed pan (with a lid, used later) over medium-high heat.
  4. Add the meatballs and brown for 3-4 minutes, or until the bottoms are firm enough to turn over easily without sticking.
  5. Turn the meatballs and brown for 3 more minutes.
  6. In a small bowl, whisk together the pepperoncini juice, ranch seasoning, beef base, and water.
  7. Pour the mixture over the meatballs and add the whole pepperoncini.
  8. Cover, turn the heat down to low, and simmer for 20 minutes.
  9. Remove the lid and transfer the meatballs to a serving dish.
  10. Turn the pan with the liquid and pepperoncinis still in it up to high heat, and boil for 2 – 3 minutes, or until the sauce is reduced by half.
  11. Turn off the heat and add the butter to the pan, stirring until melted.
  12. Pour over the meatballs and serve hot.
  13. Garnish with chopped fresh parsley if desired.

Notes

Nutrition info IF you replace the bread crumbs with almond flour is: 424 calories, 31g fat, 7g carbs, 1g fiber, 34g protein

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish Recipes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 4 meatballs, 2 T sauce
  • Calories: 394
  • Fat: 26g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 32g

Find it online: https://www.ibreatheimhungry.com/mississippi-pot-roast-meatballs/