Description
Craving something easy, hearty, and downright delicious? These Crockpot Mississippi Meatballs are a flavor-packed twist on the classic roast! Juicy meatballs simmered low and slow in a tangy, savory gravy—perfect over mashed potatoes, rice, or even as a party appetizer.
Ingredients
Scale
- 32 Ounce Bag Frozen Beef or Turkey Meatballs
- 2 Cups Beef Broth
- 1 Packet Ranch Seasoning
- 2 Packets Brown Gravy Mix
- 2 Tablespoons Peperoncini Juice
- 8–10 Peperoncini Peppers
- 1/2 Cup Butter
Instructions
- Step 1: In a mixing bowl, whisk together the beef broth, ranch seasoning, 2-3 tablespoons of peperoncini juice and the brown gravy mix.
- Step 2: Add the meatballs to a crockpot that has been sprayed with nonstick spray and pour the gravy mixture over the top. Top with 8-10 peperoncini peppers and a stick of butter.
- Step 3: Cook on high for 3 1/2 – 4 hours or until the sauce thickens.
- Step 4: Stir the meatballs and serve with mashed potatoes, rice, or make into sandwiches.
Notes
Store your Mississippi meatballs in an airtight container in the fridge for up to 4 days. When reheating, add a splash of beef broth or water to loosen up the sauce.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 1150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 75 mg
Keywords: Crockpot, Mississippi Meatballs, Slow Cooker, American, Comfort Food, Appetizer