Description
These Crockpot Mississippi meatballs are savory and oh-so-satisfying! Serve them over rice or mashed potatoes, or enjoy them on their own!
Ingredients
Scale
- 32 ounces (2 pounds) beef or turkey meatballs
- 1 packet ranch dressing mix
- 1 packet au jus mix or brown gravy mix
- 1/2 cup water
- 1/2 cup (1 stick) butter
- 8–10 pepperoncini peppers (plus 1/4 cup juice from the jar)
- chopped fresh parsley (optional, for garnish)
Instructions
- Step: Place the frozen meatballs evenly in the bottom of a 6-quart crockpot.
- Step: In a small bowl, combine the ranch dressing mix, gravy mix, water, and 1/4 cup pepperoncini juice. Whisk until well-blended, then pour the mixture over the meatballs.
- Step: Slice the butter into tablespoon-sized pieces. Distribute them evenly over the top of the meatballs.
- Step: Scatter the pepperoncini peppers on top of the meatballs and butter.
- Step: Cover the Crockpot with the lid and cook on LOW heat for 3–4 hours until the meatballs are heated through and the sauce is bubbling.
- Step: Gently stir the meatballs halfway through cooking to ensure they’re evenly coated in the sauce.
- Step: Serve the meatballs hot over mashed potatoes, rice, or egg noodles. Garnish with chopped fresh parsley for a touch of freshness, and enjoy!
Notes
Add half a sauteed onion for a deeper flavor profile. For less spicy meatballs, remove the seeds from the peppers. If needed, thin the sauce by adding water or beef broth in 1/4 cup increments. If using homemade meatballs, bake or sear them first so they’ll hold their shape.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 85 mg