Crockpot Mississippi Meatballs (Print)

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

# Ingredients:

→ 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 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 mixture
05 - Scatter diced butter evenly over the top
06 - Cover and cook on LOW for 3 to 4 hours, stirring occasionally, until meatballs are heated through and sauce is well combined
07 - Serve hot as an appetizer with toothpicks, or over mashed potatoes, noodles, or rice as a main dish

# Expert Tips:

01 -
  • Requires almost no hands-on time—dump and walk away while dinner practically makes itself.
  • The pepperoncini juice mingles with butter and seasonings to create a sauce so addictive that people will ask for the recipe before they even finish eating.
02 -
  • If you stir too early or too often, you'll break up the seasonings before they've had time to fully dissolve into the liquid—let it sit for at least the first hour without poking at it.
  • The pepperoncini juice is salty on its own, so taste before adding any extra salt; the seasoning packets are also seasoned, and you can end up over-salting if you're not careful.
03 -
  • Buy the best frozen meatballs you can afford—they're the star of the show, and better quality ones will actually improve the final result noticeably.
  • Save any leftover pepperoncini juice and drizzle it over the finished meatballs just before serving for an extra punch of brightness that people always notice and love.
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