Mississippi Meatballs recipe
Ingredients
1 (26-ounce / ~750 g) bag frozen meatballs
1 packet au jus gravy mix
1 packet ranch seasoning mix
1 (16-ounce / ~450 g) jar sliced pepperoncini peppers (with juice)
1/2 cup water
1/2 cup butter, diced
Instructions
Add the meatballs
Place the frozen meatballs into your slow cooker (crockpot).
Season
Sprinkle the au jus gravy mix and ranch seasoning mix evenly over the meatballs.
Add liquids & peppers
Pour in the sliced pepperoncini peppers along with all their juice. Add the 1/2 cup water.
Add butter
Scatter the diced butter evenly over the top.
Cook
Cover and cook on LOW for 3–4 hours (or HIGH for 2–3 hours), stirring occasionally, until the meatballs are heated through and coated in a rich, savory sauce.
Serving Ideas
Serve as an appetizer with toothpicks
Spoon over mashed potatoes
Serve with rice or egg noodles
Add to a sub roll for a delicious sandwich
Tips
For extra flavor, add a splash of pepperoncini juice near the end of cooking.
Want it spicy? Toss in a few extra whole pepperoncini peppers.
You can use homemade meatballs if you prefer—just brown them first.
