Crockpot Mississippi Meatballs
Effortless and comforting, these Crockpot Mississippi Meatballs combine frozen meatballs with tangy pepperoncini juice, savory au jus, and ranch seasoning for a crowd-pleasing dish.
Ingredients
Main Ingredients
- 1 26-ounce bag frozen meatballs (beef) Use fully frozen for best results.
- 1 packet au jus gravy mix Reduced-sodium option available.
- 1 packet ranch seasoning mix Reduced-sodium option available.
- 1 16-ounce jar sliced pepperoncini peppers, including the juice
- ½ cup water To loosen the sauce.
- ½ cup butter, diced into cubes Can be substituted with dairy-free margarine.
Instructions
Preparation
- Place the frozen meatballs in an even layer in the crockpot.
- Evenly sprinkle the au jus mix and ranch seasoning over the meatballs.
- Pour the jar of sliced pepperoncini peppers into the crockpot, making sure to include all the juice.
- Add ½ cup of water to loosen the sauce.
- Scatter the diced butter on top so it melts into the sauce as it cooks.
Cooking
- Cover and cook on LOW for 3 to 4 hours, stirring gently once or twice during cooking.
- Taste and adjust seasoning before serving. Add extra pepperoncini slices for more tang if desired.
Serving
- Serve hot as an appetizer with toothpicks or over mashed potatoes, rice, buttered noodles.
Notes
Store cooled meatballs in an airtight container for up to 3–4 days in the refrigerator, freeze for up to 3 months. Reheat gently in a saucepan or microwave.