Slow Cooker Mississippi Meatballs Recipe
This Slow Cooker Mississippi Meatballs recipe is a deliciously simple dish featuring tender meatballs simmered in a rich, tangy sauce made with au jus mix, ranch dressing mix, beef broth, heavy cream, and pepperoncini juice. Perfect for easy entertaining or weeknight dinners, these meatballs are flavorful and comforting, garnished with whole pepperoncini peppers for a bit of zest.
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours (slow cooker low) or 2 to 3 hours (slow cooker high)
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: Approximately 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Sauce Ingredients
- 1 packet au jus mix
- 1 packet ranch dressing mix
- 1 cup beef broth
- ½ cup heavy cream
- Juice from pepperoncini peppers (about ¼ cup)
Meatballs and Garnish
- 1 bag (about 24 ounces) frozen beef or homestyle meatballs
- 6–8 whole pepperoncini peppers
Instructions
- Prepare the Sauce: In the slow cooker, combine the au jus mix, ranch dressing mix, beef broth, heavy cream, and the juice from the pepperoncini peppers. Stir well until all ingredients are evenly mixed to create the flavorful sauce base.
- Add Meatballs: Place the frozen meatballs directly into the slow cooker with the sauce, ensuring they are submerged or well-coated by the sauce.
- Add Pepperoncini Peppers: Nestle the whole pepperoncini peppers into the sauce among the meatballs. These will add a tangy and slightly spicy flavor as they cook.
- Slow Cook: Cover the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours. The meatballs should be fully heated through and tender, while the sauce thickens slightly and develops depth of flavor.
- Serve: Once cooked, stir gently to coat the meatballs evenly with the sauce. Serve warm, garnished with the cooked pepperoncini peppers on top or on the side for added zest.
Notes
- Using frozen meatballs saves time and works perfectly for this recipe.
- If you prefer a spicier dish, you can add extra pepperoncini juice or peppers.
- Serve with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- The sauce thickens a bit as it cools; reheat with a splash of broth or cream if needed.
Keywords: Slow Cooker Meatballs, Mississippi Meatballs, Easy Meatball Recipe, Crockpot Meatballs, Party Appetizer
Find it online: https://mjrecipe.com/slow-cooker-mississippi-meatballs-recipe/