Crockpot Mississippi Meatballs
Tender meatballs simmer in a tangy, buttery pepperoncini gravy with ranch and au jus. Set-and-forget comfort that’s party-ready or weeknight easy.
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Servings:
Ingredients
Main Ingredients
- 2 lb frozen fully cooked beef meatballs
- 0.75 cup sliced pepperoncini peppers
- 0.5 cup pepperoncini brine juice from the jar
- 0.5 cup beef broth
- 1 oz dry ranch seasoning mix about 1 packet
- 1 oz au jus gravy mix about 1 packet
- 3 tbsp unsalted butter, cut into pieces
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.25 tsp ground black pepper
- 1 tbsp cornstarch optional, for thickening
- 1 tbsp cold water optional, for slurry
- 1 tbsp chopped parsley for garnish
Instructions
Preparation Steps
- Whisk pepperoncini brine, broth, ranch mix, au jus mix, garlic powder, onion powder, and pepper in the slow cooker.
- Add meatballs and sliced pepperoncini. Toss to coat evenly in the sauce.
- Dot the butter pieces over the top of the meatballs.
- Cover and cook on Low 3–4 hours, or High about 2 hours, until hot and tender.
- Stir once halfway through cooking to re-coat the meatballs in sauce.
- Thicken if desired: mix cornstarch with water, then stir into the sauce. Cook 10 minutes.
- Garnish with parsley and serve warm as an appetizer or over rice or mashed potatoes.
Notes
Make it spicier by adding extra pepperoncini brine or a pinch of red pepper flakes. For a handheld option, tuck the saucy meatballs into toasted slider buns with Provolone. Leftovers keep 3–4 days in the fridge or freeze up to 2 months.
This recipe is an original creation inspired by classic Crockpot Mississippi Meatballs flavors. All ingredient ratios and instructions are independently developed.