🍲 Crock Pot Mississippi Meatballs
A slow-cooker twist on the famous Mississippi-style flavor combo (savory + buttery + tangy + a little spicy). Super easy and perfect for parties or weeknight dinners.
🛒 Ingredients
- 2 lbs frozen meatballs (beef or homestyle)
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup (1 stick) unsalted butter
- 6–8 pepperoncini peppers
- ¼ cup pepperoncini juice (optional, for extra tang)
👩🍳 Instructions
- Add meatballs to the Crock Pot.
- Sprinkle ranch seasoning and au jus mix evenly over the top.
- Place the stick of butter on top.
- Add pepperoncini peppers and juice (if using).
- Cover and cook:
- Low: 4–5 hours
- High: 2–3 hours
- Stir gently before serving.
🍽️ Serving Ideas
- Over mashed potatoes
- With egg noodles
- On slider buns
- Over rice
- As party appetizers with toothpicks
🔥 Make It Lighter
- Use reduced-fat meatballs
- Cut butter to ¼ cup
- Serve over cauliflower mash or zucchini noodles
🌶️ Extra Flavor Variations
- Add a splash of beef broth for more gravy
- Stir in cream cheese for a creamy version
- Add red pepper flakes for heat
If you’d like, I can also give you a from-scratch homemade meatball version instead of using frozen ones.
