Description
Crockpot Mississippi Meatballs are a true testament to the power of slow-cooked comfort food. With their irresistible blend of tender meatballs, zesty ranch seasoning, and the tangy punch of pepperoncini, this dish is a crowd-pleasing sensation that’s sure to become a new family favorite. Whether you’re hosting a gathering or simply craving a delicious and hassle-free meal, give this recipe a try and experience the mouthwatering magic of Crockpot Mississippi Meatballs for yourself. Bon appétit!
Ingredients
- 32 ounce frozen homestyle meatballs
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1/2 cup beef broth
- 1/4 cup pepperoncini juice
- 8 to 10 pepperoncini peppers
- 1/2 cup unsalted butter
Instructions
1. Place the frozen meatballs into the bottom of a 5 to 6-quart slow cooker.
2. In a bowl, whisk together the ranch seasoning, au jus mix, beef broth, and pepperoncini juice until well combined.
3. Pour the sauce over the meatballs and stir to ensure they’re evenly coated. Top with the butter pats and the pepperoncini peppers.
4. Cover the slow cooker and cook on LOW for 3 to 4 hours (or on HIGH for 2 to 3 hours), stirring the meatballs occasionally if possible.
5. Once the cooking time is up, serve the Crockpot Mississippi Meatballs hot, spooning the flavorful sauce over the top.
Notes
For larger meatballs, increase the cooking time to about 4 to 5 hours on LOW or 3 to 4 hours on HIGH, ensuring the meatballs reach an internal temperature of 165°F for safety.
You can create your own spice blend by combining dried parsley, garlic powder, onion powder, dill, salt, and pepper to mimic ranch seasoning.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 60mg