Description

Crockpot Mississippi Meatballs are a savory and tender dish that combines juicy meatballs with a tangy, spicy Mississippi-style gravy. Perfect for busy nights, this one-pot recipe is easy to prepare and requires minimal effort. Whether served as an appetizer, over rice, pasta, or mashed potatoes, these meatballs are sure to be a hit at any meal or gathering.

Ingredients

1 bag (24 oz) frozen meatballs (about 20-30 meatballs)
1 packet ranch seasoning mix (1 oz)
1 packet au jus seasoning mix (1 oz)
1/4 cup unsalted butter (cut into slices)
1/4 cup pepperoncini peppers (with juice)

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Instructions

Prepare the Crockpot:
- Place the frozen meatballs directly in the bottom of your Crockpot.
Make the Sauce:
- Sprinkle the ranch seasoning mix and au jus seasoning mix over the meatballs. Stir gently to ensure the meatballs are well-coated with the seasonings.
- Place the sliced butter on top of the meatballs and pour the pepperoncini peppers and their juice over everything.
Cook:
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the meatballs are tender and the sauce is rich and flavorful.
Serve:
- Once cooked, stir everything together to coat the meatballs in the sauce. Serve as an appetizer, or over rice, pasta, or mashed potatoes.

Notes

Vegetarian Version: Use vegetarian or plant-based meatballs for a meat-free alternative.Spicy Kick: Add extra pepperoncini peppers or a pinch of red pepper flakes for added heat.Different Meatballs: Swap the frozen meatballs for homemade, turkey, or chicken meatballs.Add Veggies: Enhance the dish by adding bell peppers, onions, or mushrooms to the Crockpot for more flavor and texture.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.Freezing: This dish freezes well for up to 2 months. Let it cool completely before storing in an airtight container. Thaw overnight in the refrigerator before reheating.Reheating: Reheat in the microwave or on the stovetop. Add broth or water if the sauce has thickened too much.