Crockpot Mississippi Meatballs
Slow-cooked meatballs simmered in a tangy sauce with ranch seasoning, au jus mix, and pepperoncini for a flavorful meal or appetizer that’s easy and crowd-pleasing.
Equipment
- 1 6-qt slow cooker
- 1 Mixing bowls
Ingredients
- 1 32-oz bag frozen meatballs
- 1 1-oz packet Au Jus gravy mix
- 1 1-oz packet ranch dressing mix
- ¾ cup unsalted beef broth
- ¼ cup pepperoncini juice
- ½ cup butter sliced
- 8 pepperoncini peppers
Instructions
- Place frozen meatballs in a 6-quart slow cooker.
- Whisk together Au Jus gravy mix, ranch seasoning, beef broth, and pepperoncini juice in a medium bowl.
- Pour the sauce over the meatballs and stir to coat evenly.
- Top with sliced butter and whole pepperoncini peppers.
- Cover and cook on low heat for 3 to 4 hours until meatballs are heated through.
Notes
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the microwave for best results.
- Adjust ranch seasoning to taste if sensitive to spices.
- Use homemade ranch mix as a substitute if preferred.