Description
Crockpot Mississippi Meatballs cook in ranch, au jus, butter, and pepperoncini for a bold, tangy flavor. Perfect over rice or as a party appetizer.
Ingredients
Scale
- 36 ounces frozen meatballs
- ½ cup peperoncini juice
- ½ cup low sodium beef broth (or water)
- 1 ounce au jus gravy mix (envelope)
- 1 ounce ranch seasoning mix (envelope)
- ½ cup unsalted butter (1 stick, sliced)
- 1 cup sliced peperoncini peppers
- Fresh parsley (optional garnish)
Instructions
- Step 1: Place meatballs in crockpot.
- Step 2: Add peperoncini juice and beef broth, then sprinkle the au jus gravy mix and ranch seasoning mix on top. Stir to combine.
- Step 3: Add sliced butter and peperoncini peppers on top of the meatballs.
- Step 4: Cover with lid and cook on LOW heat for 3-5 hours or until the meatballs are fully heated through. Stir halfway through cooking to ensure even heating.
- Step 5: Garnish with fresh chopped parsley. Serve as an appetizer on its own or as a meal over mashed potatoes or rice.
Notes
Watch the salt levels by using low-sodium broth. For a milder flavor, swap some peperoncini juice for broth. If you prefer a thicker gravy, stir in a cornstarch slurry during the last 15 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 448 kcal
- Sugar: 0.01 g
- Sodium: 366 mg
- Fat: 39 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 95 mg
Keywords: meatballs, crockpot, slow cooker, mississippi, appetizer, dinner