Slow Cooker Mississippi Meatballs
Discover how to make the most mouthwatering Mississippi meatballs in your slow cooker for a hassle-free, delicious dinner everyone will want on repeat.
Servings: 8
Equipment
- Slow Cooker 5-Quart at Least
Ingredients
- 36 Ounces meatballs frozen
- 1 Envelope ranch seasoning mix 1-Ounce
- ½ Cup beef broth low sodium, or water
- ½ Cup unsalted butter 1 Stick, sliced
- 1 Cup pepperoncini peppers sliced
- ½ Cup pepperoncini juice
- 1 Envelope au jus gravy mix 1-Ounce
Optional Garnish:
- parsley freshly chopped
Instructions
- Add the meatballs to a slow cooker.
- Add the pepperoncini juice and beef broth, and then sprinkle the ranch seasoning mix and au jus gravy mix on top, stirring to mix.
- Add the butter and the pepperoncini peppers on top.
- Cover and cook on low for 3 to 5 hours, or until the meatballs are heated through, stirring halfway through cooking.
- Serve hot, garnished with chopped parsley if liked.
Notes
You don’t need salt: The ranch seasoning mix and au just mix contain enough sodium to make the dish perfectly salty, so don’t add any more. Also, use low-sodium beef broth or the kind with no salt added.
Use a large slow cooker: I recommend using at least a 5-quart crockpot to make this. If you fill a slow cooker more than about ¾ full, it will struggle to cook your food evenly and the food on top will steam rather than simmer.
Cool completely before storing: Let the meatballs cool to room temperature before storing them, so you don’t get condensation in the container which would make the dish watery.
Using fresh homemade meatballs: The cooking time might be higher, so I recommend cooking on low for about 5 hours or until the meatballs are at least 160°F inside.
Use a large slow cooker: I recommend using at least a 5-quart crockpot to make this. If you fill a slow cooker more than about ¾ full, it will struggle to cook your food evenly and the food on top will steam rather than simmer.
Cool completely before storing: Let the meatballs cool to room temperature before storing them, so you don’t get condensation in the container which would make the dish watery.
Using fresh homemade meatballs: The cooking time might be higher, so I recommend cooking on low for about 5 hours or until the meatballs are at least 160°F inside.
Nutrition
Calories: 452kcal | Carbohydrates: 3g | Protein: 22g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 122mg | Sodium: 393mg | Potassium: 417mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 416IU | Vitamin C: 14mg | Calcium: 24mg | Iron: 1mg
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