Description
Slow Cooker Mississippi Meatballs are tender, flavorful meatballs cooked in a creamy, tangy sauce made with au jus mix, ranch dressing mix, and pepperoncini peppers. This easy, hands-off recipe is perfect for a cozy dinner or a party appetizer, delivering a delicious combination of savory and mildly spicy flavors with minimal prep.
Ingredients
Scale
Sauce
- 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 Peppers
- 1 bag (about 24 ounces) frozen beef or homestyle meatballs
- 6–8 whole pepperoncini peppers
Instructions
- Prepare the Sauce: In a bowl, whisk together the au jus mix, ranch dressing mix, beef broth, heavy cream, and the juice from the pepperoncini peppers until well combined, forming a smooth and flavorful sauce base.
- Add Meatballs to Crockpot: Place the frozen meatballs directly into the bottom of the crockpot without thawing to keep prep quick and easy.
- Combine Sauce and Peppers: Pour the prepared sauce mixture evenly over the frozen meatballs, then tuck whole pepperoncini peppers throughout the crockpot to infuse gentle heat and acidity while cooking.
- Slow Cook: Cover the slow cooker and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours, allowing the sauce to thicken slightly and for the meatballs to absorb all the savory, creamy flavors.
- Serve: Once cooked, serve the meatballs warm over mashed potatoes, rice, or buttered noodles. For parties, serve them as cocktail meatballs with toothpicks for easy grabbing and sharing.
Notes
- You can use either frozen beef or homestyle meatballs depending on your preference.
- The cooking time varies based on your slow cooker settings: low for 6-7 hours or high for 3-4 hours.
- For a creamier sauce, add a splash more heavy cream before serving if desired.
- Serve these meatballs as a comforting main dish or as an appetizer at gatherings.
- Maintain the peppers inside the crockpot during cooking to infuse flavor and mild heat.
