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Slow cooker Mississippi meatballs served in a white bowl with sauce.

Crockpot Mississippi Meatballs

A delicious and effortless meal that combines savory au jus, tangy ranch seasoning, and zesty pepperoncini peppers for a cozy dinner.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bag (26-ounce) frozen meatballs
  • 1 packet au jus gravy mix
  • 1 packet ranch seasoning mix
  • 1 jar (16-ounce) sliced pepperoncini peppers (with juice)
  • ½ cup water
  • ½ cup butter, diced

Method
 

Preparation
  1. Place the frozen meatballs into the crockpot.
  2. Sprinkle the au jus and ranch seasoning mixes over the meatballs.
  3. Pour in the sliced pepperoncini peppers and their juice, plus the water.
  4. Add the diced butter cubes on top.
  5. Cover and cook on LOW for 3-4 hours, stirring occasionally.
  6. Serve hot as an appetizer or over potatoes or noodles.

Notes

For added flavor, try using homemade meatballs or adding spices like garlic powder. Store leftovers in an airtight container for up to 4 days in the fridge or a month in the freezer.