Many years ago, back when we lived in Charlotte, a friend invited us over for dinner. I’m not necessarily a picky eater, but I am a particular eater. Which is basically code for: I like to have control over what I’m eating. So going to someone’s house for a meal isn’t exactly my favorite thing to do. Yes, I know that makes me weird. And yes, I’m sure there’s much to be unpacked about that in therapy.
This friend excitedly shared what she was making, and I just nodded. Mississippi Pot Roast, okay…? I’d never heard of it, but she raved about it so it got me appropriately excited.
We arrived for dinner and oh, my gosh the house smelled amazing. She was pulling something from a cardboard box and quickly popped it into the microwave, Sorry, running a little behind. We just gotta get this heated through and we’ll be good to go.
This, I found out, was mashed cauliflower. Frozen mashed cauliflower. As someone who proudly made her mashed cauliflower from scratch, which is delicious but a labor of love, I had no idea any such thing existed. So I was intriugued and excited to see if it was any good. Spoiler alert, it was.
Dinner was amazing. I’m not usually a big fan of crockpot meals because I feel like they all taste the same, so I didn’t have the highest hopes. But man, this pot roast was the most flavorful pot roast I’d ever had from a crockpot. And it quickly became a hyper fixation meal for me. I made it weekly in our home.
The thing is, though, it makes so much food. And roast isn’t the cheapest thing on the planet. Yes, I could split the meat, freeze leftovers, whatever, but it just became too much trouble and I stopped making it. Especially right now when groceries are so freaking expensive.
So imagine my delight when I was scrolling TikTok one evening and someone share Mississippi Meatballs. Yes, meatballs.
So of course, I immediately had to make it. I added the original frozen meatballs from Aldi to my next grocery order and literally made it the next day.
And y’all. It’s just as good as I was hoping it would be. I made these Mississippi Meatballs in the Instantpot, which in my opinion, came out even more flavorful. I’ve made the Mississippi Pot Roast in both the crockpot and instantpot and found that I much prefer the flavor from the InstantPot.
How to make InstantPot Mississippi Meatballs
InstantPot Mississippi Meatballs
Equipment
- InstantPot The InstantPot I have and use is discontinued but this is the newer version of it: https://amzn.to/3xc98uM
Ingredients
- 1 bag Frozen ITALIAN Meatballs I use the ones from Aldi
- 1 Cup Beef Broth
- 1 Packet Au Jus Gravy Mix
- 1 Packet Ranch Dressing Mix
- 1/2 Stick Unsalted Butter Sliced
- 5-10 Jarred pepperoncini peppers
- 1/4 cup Pepperoncini juice
Instructions
- Pour in your frozen meatballs. You can adjust the serving amount if you choose, but I dump the whole bag in. I do not defrost these first.
- Add 1 cup of beef broth
- Pour Au Jus gravy packet over the meatballs
- Add the ranch seasoning over the meatballs
- Slice butter and place the pads of butter over the meatballs & seasoning, spaced out.
- Add pepperoncini peppers, placing them on top of the butter
- Pour in some juice for added flavor
- Seal the InstantPot and set the pressure for 30 minutes at normal
Notes
What do you serve Mississippi Meatballs with?
I like to serve mine with instant mashed potatoes (because I’m in my “giving myself grace” era of cooking while in the thick of working full-time and being a full-time SAHM to my toddler).
I also serve it with canned green beans. See the giving myself grace era disclaimer from above.
This has become such a staple meal in my house — it’s comforting, delicious, everyone eats it, it’s effortless and I don’t have to remember to defrost anything.
If you decide to make it, you’ll have to tell me how you liked it and what you serve it with!
Until next time, friends! xoxo
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