Mississippi Meatballs with Mashed Potatoes, Green Beans and Honey Butter Croissants (Print Version)
Tangy Mississippi meatballs spooned over creamy mashed potatoes with buttery green beans and warm honey butter croissants.
# Ingredients:
For the Mississippi meatballs
01 -
2 lb (900 g) frozen cooked homestyle meatballs, bite-size
02 -
1 packet (1 oz) ranch seasoning mix
03 -
1 packet (1 oz) au jus gravy mix
04 -
1/2 cup (120 ml) low-sodium beef broth or water
05 -
1/2 cup (120 ml) pepperoncini brine
06 -
3/4 cup sliced pepperoncini peppers
07 -
6 tablespoons (85 g) cold unsalted butter, cut into pieces
For the mashed potatoes
08 -
2 1/2 lb (1.1 kg) russet potatoes, peeled and cut into chunks
09 -
4 tablespoons (55 g) unsalted butter
10 -
3/4 cup (180 ml) warm whole milk or cream
11 -
1 teaspoon kosher salt, plus more for boiling water
12 -
1/2 teaspoon black pepper
For the green beans
13 -
1 lb (450 g) fresh green beans, trimmed
14 -
1 tablespoon olive oil
15 -
1 tablespoon unsalted butter
16 -
2 cloves garlic, minced
17 -
1/2 teaspoon kosher salt
18 -
1/4 teaspoon black pepper
For the honey butter croissants
19 -
6 bakery croissants
20 -
3 tablespoons (40 g) unsalted butter, melted
21 -
1 1/2 tablespoons honey
22 -
Pinch of kosher salt
# Instructions:
01 -
Add the frozen meatballs, ranch seasoning, au jus mix, beef broth, pepperoncini brine, and sliced pepperoncini to a 5- to 6-quart slow cooker. Stir until the dry mixes are dissolved and the meatballs are coated.
02 -
Cover and cook on low for 3-4 hours or on high for 2-2 1/2 hours, until the meatballs are hot and the sauce is bubbling around the edges.
03 -
During the last 35 minutes, place the potatoes in a pot of salted water. Boil until fork-tender, 15-18 minutes, then drain well.
04 -
Return the potatoes to the warm pot. Mash with butter, warm milk, salt, and pepper until creamy. Cover and keep warm.
05 -
Heat olive oil and butter in a large skillet over medium heat. Add green beans and cook for 6-8 minutes, then add garlic, salt, and pepper and cook 1-2 minutes more until tender-crisp.
06 -
Heat the oven to 325°F. Stir melted butter, honey, and a pinch of salt together, brush over the croissants, and warm on a baking sheet for 5-7 minutes.
07 -
Stir the cold butter pieces into the hot meatballs until melted and glossy. If the sauce is too salty or thick, loosen it with a splash of hot water or broth.
08 -
Spoon mashed potatoes onto plates, top with Mississippi meatballs and gravy, and serve with green beans and warm honey butter croissants.
# Notes:
01 -
Use low-sodium beef broth if your meatballs or seasoning packets are salty.
02 -
The meatballs can hold on the warm setting for up to 1 hour after cooking.
03 -
Best served as a full dinner plate while the potatoes are hot and fluffy.