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Crockpot Mississippi Meatballs

A delightful blend of flavors featuring frozen meatballs simmered with ranch seasoning, au jus, and pepperoncini for a comforting, easy dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 32 oz 1 32 oz package frozen meatballs Use pre-cooked for easier preparation.
  • 1 packet 1 packet ranch seasoning For a quick flavor boost.
  • 1 packet 1 packet au jus seasoning Adds depth to the dish.
  • 10-12 pieces 10-12 pepperoncini peppers Adjust based on heat preference.
  • 1/4 cup 1/4 cup pepperoncini pepper juice (optional) Adds tanginess to the sauce.
  • 1/2 cup 1/2 cup unsalted butter (sliced into pats) For richness in flavor.

Method
 

Preparation
  1. Add the frozen meatballs to the bottom of a 5-quart or larger slow cooker.
  2. Season the meatballs evenly with the ranch and au jus seasoning packets.
  3. Toss in the pepperoncini peppers along with the pepper juice, if using.
  4. Scatter the pats of butter on and around the meatballs.
Cooking
  1. Cover the slow cooker and set it to high for 2 hours or low for 6-8 hours.
  2. Cook until the meatballs are thoroughly cooked and the sauce has thickened.
  3. Stir gently before serving.

Notes

Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months. When reheating, ensure they are heated thoroughly.