Crockpot Mississippi Meatballs
Ingredients
1 bag (about 900 g / 2 lbs) frozen meatballs
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup unsalted butter (1 stick), sliced
6–8 pepperoncini peppers
1/4 cup pepperoncini juice (optional, for extra flavor)
Instructions
Add the frozen meatballs to your slow cooker.
Sprinkle the ranch seasoning and au jus gravy mix evenly over the top.
Place the sliced butter on top of the meatballs.
Add the pepperoncini peppers and pour in the pepperoncini juice if using.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, stirring once halfway through if possible.
Once hot and coated in the rich sauce, serve and enjoy!
Serving Ideas
Over mashed potatoes
With rice
On sandwich rolls as meatball subs
As a party appetizer with toothpicks
