Crockpot Mississippi Meatballs (Print version)

Slow-cooked tender meatballs simmered with a zesty blend of ranch, au jus, and pepperoncini peppers.

# Required 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

# How to make it:

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.
05 - Scatter the diced butter over the top.
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 Advice:

01 -
  • They come together in under ten minutes, then your slow cooker does all the work while you live your life.
  • The sauce is pure comfort—tangy, buttery, and savory in a way that makes people ask for the recipe before they even finish eating.
  • They work as an appetizer with toothpicks or a main dish over pasta, mashed potatoes, or rice, so one batch covers multiple occasions.
02 -
  • Don't skip stirring halfway through—I learned this the hard way when the seasoning packets settled at the bottom and made that whole layer unbearably salty while the top stayed mild.
  • The first time I used half the pepperoncini juice because I was nervous about the heat level, and honestly, if you like things milder, that's a perfectly good call that doesn't ruin anything.
03 -
  • Check your seasoning packets for gluten if anyone eating has celiac or sensitivity—some brands are sketchy about it, and it's worth three seconds of label reading.
  • Using good quality butter makes a visible difference in how silky the final sauce is, so don't grab the cheapest stick you can find.
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