Crockpot Mississippi Meatballs (Printable)

Tender meatballs slow-cooked with ranch, au jus, butter, and pepperoncini for a rich, savory dish.

# What You Need:

→ Meatballs

01 - 1 (26-ounce) bag frozen meatballs

→ Seasonings

02 - 1 packet au jus gravy mix
03 - 1 packet ranch seasoning mix

→ Peppers

04 - 1 (16-ounce) jar sliced pepperoncini peppers with juice

→ Liquids and Fats

05 - 1/2 cup water
06 - 1/2 cup unsalted butter, diced

# Directions:

01 - Place frozen meatballs in the bottom of a slow cooker.
02 - Sprinkle the au jus gravy mix and ranch seasoning mix evenly over the meatballs.
03 - Pour the entire jar of sliced pepperoncini peppers, including the juice, over the meatballs.
04 - Add 1/2 cup water to the slow cooker.
05 - Scatter the diced butter over the top of the mixture.
06 - Cover and cook on LOW for 3 to 4 hours, stirring occasionally, until the meatballs are heated through and the sauce is well combined.
07 - Serve hot as an appetizer with toothpicks, or over mashed potatoes, noodles, or rice as a main dish.

# Expert Hints:

01 -
  • Requires only 10 minutes of preparation time.
  • Uses simple, pantry-friendly ingredients like frozen meatballs and seasoning packets.
  • Incredibly versatile as either a crowd-pleasing appetizer or a hearty main dish.
02 -
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Always check labels for allergens like milk (found in butter and ranch mix) or soy.
  • Using unsalted butter helps control the sodium level since seasoning packets are already savory.
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