🤎 Mississippi Meatballs (Crockpot)
🛒 Ingredients
2 lbs frozen meatballs (beef or beef/pork blend work great)
1 packet ranch seasoning mix
1 packet au jus gravy mix
½ cup unsalted butter (1 stick), sliced
5–8 pepperoncini peppers
2–3 tbsp pepperoncini juice (optional, but 🔥 for flavor)
Optional: fresh parsley or chives for garnish
🍲 How to Make
Load the crockpot: Add frozen meatballs.
Season: Sprinkle ranch mix + au jus mix evenly over the top.
Butter it up: Lay butter slices on top.
Add the tang: Toss in pepperoncini + splash of their juice.
Cook:
LOW: 3–4 hours
HIGH: 1.5–2 hours
Stir & serve: Gently stir once melted and saucy. Taste and adjust heat with more pepperoncini juice if you want extra zing.
🍽 How to Serve (aka all the good ways)
Over mashed potatoes 🥔
On hoagie rolls for sloppy, saucy subs 🥖
With toothpicks as a party appetizer 🎉
Over rice or egg noodles
In a bowl with crusty bread for dunking
🔥 Flavor Tweaks (optional but fun)
Creamy version: Stir in 2–4 oz cream cheese at the end
Extra spicy: Add sliced pepperonccinis + a pinch of red pepper flakes
Cheesy sliders: Spoon onto Hawaiian rolls + provolone, broil 2 min
If you want, tell me how you’re serving these (party, dinner, meal prep?) and I’ll tailor the portion sizes or sides for you 😏
