Crockpot Mississippi Meatballs
Tender meatballs slow-cooked in a zesty ranch and pepperoncini broth, perfect for dinner or game day snacking.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Total Time: 210 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 2 pounds frozen homestyle meatballs
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 1 cup beef broth
- 1/2 cup pepperoncini juice
- 1/2 cup pepperoncini peppers
- 1/2 cup unsalted butter
- 1/4 cup fresh parsley (optional)
Instructions
- Place the frozen meatballs in the bottom of your slow cooker.
- Whisk together the ranch seasoning, au jus mix, beef broth, and pepperoncini juice in a bowl.
- Pour the sauce over the meatballs, ensuring they’re coated evenly.
- Top the meatballs with pats of unsalted butter and scatter the pepperoncini peppers over the top.
- Cover the slow cooker and let the meatballs simmer on low for 3 to 4 hours, or on high for 2 to 3 hours.
Notes
For a quicker meal, you can use fresh meatballs. Adjust spice level by changing the amount of pepperoncini peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg