Maybe 7 or 8 years ago, a friend at work brought Mississippi Pot Roast to a Pot Luck at work. I Immediately fell in love. I Figured out a Mississippi Pot Roast of my own with my friend’s guidance and soon later I had a crazy craving for meatballs but wanted something I’ve never had before. Mississippi Meatballs! Of course! I’ve done it a few different ways along the way but I think this is my favorite way to cook up some Mississippi Meatballs.
INGREDIENTS
| 2 Tbsp Olive Oil |
| 3 lbs Ground Hamburger |
| 1/2 tsp Onion Powder |
| 1/2 tsp Salt and Pepper |
| 1 Ranch Packet |
| 1 Brown Gravy Packet |
| ~6 Pickled Yellow Peppers and 2 splashes of their Juice |
| 4 Tbsp Butter |
| 1 Cup Beef Broth |
| 1 Onion Chopped |
| 3 Tbsp Flour |
INSTRUCTIONS
- Mix Salt, Pepper, Ranch Packet and Onion Powder in a bowl
- Mix in Hamburger and form Meatballs
- Hit Saute on Instant Pot, when HOT, Add a Tbsp of Olive Oil
- Add Meatballs, Flip after 3 minutes, again after another 3 minutes and plate Meatballs after another 3 minutes
- Add Chopped Onion and 1 Tbsp Olive Oil, Mix until Onions are Caramelized (3-5 Minutes)
- Add Butter, melt and mix
- Add Beef Broth and scrape the bottom clean
- Add Gravy Packet and mix well
- Add Pickled Yellow Peppers and some of the Juice
- Add Meatballs
- Lid, Seal, and Pressure Cook 25 Minutes with a Natural Release about 20 Minutes
- Plate Meatballs, Hit Saute and Add Flour to Gravy and mix well until Thick, then turn Saute Off
- Serve Mississippi Meatballs on Veggie Noodles, Rice, Pasta or Potatoes with Mississippi Meatball Gravy
