Crockpot Mississippi Meatballs (Printable)

Tender meatballs slow-cooked in rich ranch and au jus with pepperoncini peppers and butter.

# What You’ll Need:

→ 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 - 1/2 cup water
06 - 1/2 cup unsalted butter, diced

# How-To:

01 - Place frozen meatballs in the bottom of a slow cooker.
02 - Sprinkle au jus gravy mix and ranch seasoning mix evenly over the meatballs.
03 - Pour the entire jar of sliced pepperoncini peppers, including the juice, over the meatballs.
04 - Add 1/2 cup water to the slow cooker.
05 - Scatter the diced butter evenly over the top.
06 - Cover and cook on LOW for 3 to 4 hours, stirring occasionally, until the meatballs are heated through and the sauce is well combined.
07 - Serve hot as an appetizer with toothpicks, or over mashed potatoes, noodles, or rice as a main dish.

# Expert Advice:

01 -
  • Effortless Preparation: Only 10 minutes of hands-on time before the slow cooker does the rest.
  • Bold Flavor: A savory and tangy combination of ranch, au jus, and pepperoncini.
  • Crowd Favorite: Perfect for game days, potlucks, or busy weeknight dinners.
02 -
  • Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Allergen Alert: Contains milk (butter, ranch mix). Check meatballs and au jus for gluten-free certification if needed.
  • Stirring: Gentle stirring during the final hour ensures the seasonings don't clump.
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