Crock Pot Mississippi Meatballs
A flavorful rendition of the classic "Mississippi" dish, these Crock Pot Mississippi Meatballs combine the rich tang of pepperoncini with savory ranch and au jus seasonings. Perfect for effortless prep and slow cooking.
Ingredients
- 8 whole pepperoncini peppers
- ½ cup 1 stick unsalted butter, cut into slices
- 1 ounce packet au jus gravy mix opt for low or no sodium if preferred
- 32- ounce bag of frozen homestyle meatballs
- ¼ cup peperoncini brine or substitute with beef broth
- 1 ounce packet ranch dressing seasoning
- ½ cup water
Instructions
- Place the frozen meatballs into the base of a 6-quart slow cooker. In a separate bowl, whisk together the au jus mix, ranch seasoning, water, and pepperoncini brine until the powders are fully dissolved. Pour this mixture evenly over the meatballs, stirring gently to ensure all are coated. Arrange the butter slices on top, spacing them throughout the surface. Distribute the pepperoncini peppers over the mixture. Cover the slow cooker and set to cook on low for 3 to 4 hours, stirring every 30 minutes to prevent scorching. Once done, serve the meatballs hot with the cooking juices spooned over for added flavor.
Notes
For a milder dish, reduce the number of pepperoncinis to four and replace the juice with beef broth. The distinctive Mississippi flavor depends on the tang of pepperoncini, but adjustments can be made for sensitivity to spice or salt. Do not cook on high, as the meatballs may burn. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.