Crockpot Mississippi Meatballs
These Crockpot Mississippi Meatballs are easy to prepare, saucy, savory, and perfect for game days or busy weeknights.
Ingredients
Main Ingredients
- 32 ounces frozen meatballs Use beef, turkey, or chicken meatballs
- 1 packet au jus mix Can substitute with brown gravy mix
- 1 packet ranch seasoning Use regular or reduced-sodium version
- 1 cup water Can substitute some with low-sodium beef broth
- 1 cup pepperoncini peppers Whole or sliced, adjust quantity based on spice preference
Instructions
Preparation
- Place the frozen meatballs in the crockpot.
- In a separate bowl, mix together the au jus, ranch seasoning, and water until well combined.
- Pour the mixture over the meatballs and gently stir to combine.
- Add the pepperoncini peppers on top, tucking them around the edges.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve warm, adjusting seasoning as desired.
Notes
Store leftovers in the fridge for up to 4 days or freeze for 2-3 months. Reheat in a saucepan, microwave, or slow cooker.