Mississippi Chicken Meatballs
Mississippi Chicken Meatballs pack ranch, au jus, and tangy pepperoncini into juicy baked bites, finished with a buttery pan sauce and melted Monterey Jack richness. They’re savory, slightly spicy, and ultra comforting—perfect spooned over mashed potatoes for a cozy weeknight dinner or casual gathering.
- Prep15 mins
- Cook15 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C).
- 2
Mix ground chicken, 1 1/2 tablespoons ranch seasoning, 1 1/2 tablespoon au jus mix, egg, breadcrumbs, cheese, and pepperoncini peppers in a bowl until just combined.
- 3
Shape into 1 1/2-inch balls (about 1 tablespoon each); place them on a baking sheet. Spray the meatballs with cooking spray.
- 4
Bake in the preheated oven for 15 minutes; rotate the meatballs halfway through the baking time to brown evenly.
- 5
Meanwhile, combine butter, 1/2 tablespoon ranch seasoning, 1/2 tablespoon au jus mix, pepperoncini brine, and chicken broth in a small saucepan. Bring to a boil, reduce the heat, and simmer, whisking constantly, until slightly reduced, about 3 minutes.
- 6
Remove from the oven; let the meatballs cool for 5 to 10 minutes. Serve over mashed potatoes.
- Calories 593.76 kcal High
- Protein 38.81 g Good Source
- Carbs 45.84 g Moderate
- Total Fat 27.33 g High
- Saturated Fat 15.07 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 195.93 mg High
- Sodium 2405.46 mg High
- Fiber 4.3 g Moderate
- Sugar 1.67 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 271.7 mg Good Source
- Iron 2.18 mg Moderate
- Potassium 90.02 mg Low Source
- Vitamin A 138.57 mcg_rae Moderate
- Vitamin C 3.63 mg Low Source
- Vitamin D 1.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten