Crockpot Mississippi Meatballs (Printable Version)

Tender meatballs slow-cooked with ranch, au jus, pepperoncini, and butter for a savory, crowd-pleasing dish.

# Components:

→ 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 - ½ cup water
06 - ½ cup unsalted butter, diced

# Directions:

01 - Place frozen meatballs in the bottom of slow cooker.
02 - Sprinkle au jus gravy mix and ranch seasoning mix evenly over meatballs.
03 - Pour entire jar of sliced pepperoncini peppers including juice over meatballs.
04 - Pour ½ cup water into slow cooker.
05 - Scatter diced butter over top of mixture.
06 - Cover and cook on LOW for 3 to 4 hours, stirring occasionally, until meatballs are heated through and sauce is well combined.
07 - Serve hot as appetizer with toothpicks or over mashed potatoes, noodles, or rice as main dish.

# Expert Tips:

01 -
  • Incredible Flavor: The combination of ranch and au jus creates a deeply savory profile with a hint of spice.
  • Hands-Off Cooking: Simply layer the ingredients in your slow cooker and let it do the work.
  • Versatile: Ideal as a party snack or served as a hearty main course.
02 -
  • Stir occasionally during the cooking process to ensure the butter and seasonings emulsify into a consistent sauce.
  • If serving as an appetizer, keep the slow cooker on the "Warm" setting to keep the meatballs tender throughout the event.
  • Always verify ingredient labels for potential allergens like milk or soy found in seasoning mixes.
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