Cooking Thursday

Here's a recipe I made for supper last week. I've made Mississippi Roast and Mississippi Chicken and they are so good.  So, when I saw Mississippi Meatballs, I knew I had to try them.
I must admit to often using the frozen meatballs because they are so easy, but these really didn't take long to make and were very tasty, better than the frozen type.  However, you can use frozen and just cook them in the broth mix.
They are supposed to be served over mashed potatoes or noodles, you just need a veggie on the side and you'll have a yummy meal!

Mississippi Meat Balls

2 pounds ground beef
2 eggs
1 cup shredded parmesan cheese
1/2 cup Italian seasoned bread crumbs
1 tablespoon minced onions
1/2 teaspoon dried garlic
1 package au jus seasoning
1 package ranch seasoning
2 cups low sodium beef broth (use low sodium or it will end up too salty because of the au jus and ranch seasoning)
2 tablespoons butter
1 tablespoon corn starch
2 tablespoons water
1/2 cup heavy cream

Mix together ground beef, eggs, parmesan cheese, bread crumbs, minced onions and dried garlic.  Roll into meat balls and brown on all sides in skillet. You don't have to cook through, just brown them.
Place meatballs in crockpot.
Mix together the broth, au jus, ranch seasoning and pour over meat balls. Cut butter into slivers and place on meatballs.
Cook on low for about 4 hours.
When done, remove broth from crockpot and place in saucepan. Mix water and corn starch. Heat broth to boil and stir in corn starch slurry, stirring until mix thickens. 
Pour over meat balls and then add heavy cream.
Serve over mashed potatoes or noodles.