Go Back
–+ servings

CrockPot Mississippi Meatballs

Please rate us
CrockPot Mississippi Meatballs are an effortless dish that combines frozen meatballs with zesty ranch and au jus seasonings, enlivened by pepperoncini for a big flavor meal with minimal fuss.
Print it Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 package 32 oz package frozen meatballs High-quality frozen meatballs recommended.
  • 1 packet ranch seasoning
  • 1 packet au jus seasoning
  • 10-12 peppers pepperoncini peppers
  • 1/4 cup pepperoncini pepper juice Optional for extra tang.
  • 1/2 cup unsalted butter, sliced Slice into pats.

Method
 

Preparation
  1. Place a 32 oz package of frozen meatballs in the bottom of a 5-quart or larger slow cooker.
  2. Sprinkle the ranch seasoning and au jus seasoning packets evenly over the meatballs, ensuring they’re well-coated.
  3. Add in the pepperoncini peppers; pour in the optional pepper juice for extra tang.
  4. Arrange pats of sliced unsalted butter on and around the meatballs.
  5. Cover the slow cooker and set it to high for 2 hours or low for 6-8 hours until the meatballs are cooked through and the sauce has thickened.
  6. Give everything a good stir and serve as is or over your favorite mashed potatoes.

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 22gProtein: 20gFat: 18gSaturated Fat: 10gSodium: 1200mgFiber: 1gSugar: 1g

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Tried this recipe?Let us know how it was!