These easy Crock Pot Mississippi Meatballs are a version of all the other 'Mississippi" recipes. They have so much flavor and can be prepped in minutes!
32ouncebag frozen meatballs(I used Johnsonville homestyle)
1ouncepacket au jus gravy mix(see notes below)
1ouncepacket ranch dressing mix(see notes below)
½cupwater
¼cuppeperoncini juice (or beef broth, see my notes below)
½cup(1 stick) unsalted butter, sliced
8pepperoncini peppers
Instructions
Place 32 ounce bag frozen meatballs into the bottom of a 6 quart slow cooker.
Mix together 1 ounce packet au jus gravy mix, 1 ounce packet ranch dressing mix, 1/2 cup water and 1/4 cup peperoncini juice until combined. Pour on top of the meatballs and stir so they are coated.
Place 1/2 cup (1 stick) unsalted butter, sliced on top, scattered.
Add 8 pepperoncini peppers (just scatter them around).
Cover and cook on low for 3-4 hours, try and stir them every 30 minutes or so, so they don’t burn. Serve immediately with the drippings as a gravy over the meatballs.
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
If you cannot tolerate any spice whatsoever, do not add the peperoncini juice and only use 4 peperoncinsi on top. You do need some peperoncinis to give these that signature "Mississippi" flavor. The juice adds a bit of tang too. Just substitute with beef broth (same amount) for the juice.
if you are sensitive to salt or need lower sodium options, I would suggest using low or no sodium mixes.
Peperoncini juice refers to the liquid from the jar of the peperoncini peppers.
This should only be cooked on low and not on high, as the meatballs may burn.
Store in the fridge for up to 3 days or freeze up to 3 months.