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Mississippi Meatballs

Prep 5 min

Cook 45 min

Ready in 50 min

A cozy weeknight dinner that delivers big flavor with minimal effort and just one pan to clean afterward.

Ingredients

2 tbsp (30 mL) butter, thinly sliced
½ medium onion, thinly sliced
1½ lbs. (680 g) lean ground beef
1 egg
1 pkg Mississippi Pot Roast Meal Mix, divided
½ cup (125 mL) panko breadcrumbs
4 slices provolone cheese, diced
1 cup (250 mL) low-sodium beef broth
4-6 mild peperoncini peppers (see cook’s tip)
2-3 tbsp (30–45 mL) heavy cream
Optional: Toasted baguette, mashed potatoes, or egg noodles

Directions

Preheat the oven to 450°F (230°C).
Place the butter and sliced onion in the bottom of the Fully Glazed Deep Covered Baker.
Add the ground beef, egg, 1 tbsp (15 mL) of the meal mix, panko, and cheese to the bowl of the Deluxe Stand Mixer. Set to MIX for 45 seconds. Scoop the meat mixture into 24–26 balls and place them in a single layer on top of the onion. Bake, uncovered, for 20 minutes.
Combine the broth with the remaining meal mix in a small bowl. Pour over the meatballs and add the peperoncini peppers. Place the lid on top and continue baking for 15–20 minutes, or until the meatballs reach 165°F (74°C) and the sauce is bubbling.
Stir in the heavy cream before serving over mashed potatoes or egg noodles.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving (meatballs only): Calories 350, Total Fat 20 g, Saturated Fat 10 g, Cholesterol 125 mg, Sodium 600 mg, Carbohydrate 11 g, Fiber 0 g, Sugars 1 g (includes 0 g added sugar), Protein 31 g