Description
My Crockpot Mississippi Meatballs are the ultimate comfort food—savory, buttery, and packed with a zesty punch. Just toss everything in the slow cooker and watch the flavors come together effortlessly!
Ingredients
Units
Scale
Ingredients
- 36 oz frozen meatballs
- 1/2 cup pepperoncini juice
- 1/2 cup low-sodium beef broth, or water
- 1 ounce envelope au jus gravy mix
- 1 ounce envelope of ranch seasoning mix
- 1/2 cup (1 stick) unsalted butter, sliced
- 1 cup sliced pepperoncini peppers, or more if desired
- fresh parsley, for garnish (optional)
Instructions
Instructions
- Add meatballs to a slow cooker.
- Pour in the pepperoncini juice and beef broth, then sprinkle the au jus gravy mix and ranch seasoning mix on top. Stir to combine.
- Place the sliced butter and pepperoncini peppers on top of the meatballs.
- Cover with the lid and cook on low for 3-5 hours, or until the meatballs are fully heated through. Stir halfway through to ensure even cooking.
- Garnish with fresh chopped parsley if desired.
Notes
- Whole and sliced peperoncini peppers will work in this recipe. Use more or less to the desired taste.
- Use any frozen meatballs you like such as Angus beef, Italian, or even turkey. This recipe is also great with homemade meatballs (fresh or frozen).
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 509
- Sugar: 5.1 g
- Sodium: 942.1 mg
- Fat: 40.4 g
- Carbohydrates: 21 g
- Fiber: 6.8 g
- Protein: 20.3 g
- Cholesterol: 114.7 mg