Description
These Crockpot Mississippi Meatballs are a delicious and easy slow cooker recipe perfect for gatherings or a satisfying dinner. Frozen meatballs are cooked low and slow in a savory au jus and ranch seasoning sauce, enhanced with buttery pepperoncini peppers for a flavorful, tangy kick. Simply combine the ingredients in your slow cooker and let it do the work to deliver tender, juicy meatballs that everyone will love.
Ingredients
Scale
Meatballs
- 1 (32-oz) bag frozen meatballs
Sauce
- 1 (1-oz) packet Au Jus Gravy mix
- 1 (1-oz) packet ranch dressing mix
- ¾ cup unsalted beef broth
- ¼ cup peperoncini juice
Additional
- ½ cup butter (sliced)
- 8 pepperoncini peppers
Instructions
- Prepare the Meatballs: Place the frozen meatballs in the bottom of a 6-quart slow cooker, spreading them out evenly to ensure they cook through properly.
- Make the Sauce: In a medium bowl, whisk together the Au Jus gravy mix, ranch dressing mix, beef broth, and the juice from the pepperoncini peppers until fully combined and smooth.
- Combine and Add Butter: Pour the prepared sauce over the meatballs in the slow cooker. Stir gently to coat all the meatballs evenly. Then, arrange the butter slices and whole pepperoncini peppers on top of the meatballs to add richness and flavor.
- Cook Low and Slow: Cover the slow cooker with its lid and cook on LOW heat for 3 to 4 hours. Cook until the meatballs are heated through and tender, allowing the flavors to meld beautifully.
Notes
- For a spicier version, add more pepperoncini peppers or some of their seeds.
- For thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
- Serve these meatballs over mashed potatoes, rice, or with crusty bread to soak up the delicious sauce.
- Can be made ahead and reheated; flavor improves overnight.
