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Crockpot Mississippi Meatballs

Crockpot Mississippi meatballs cook in a slow cooker with ranch seasoning, au jus, butter, and pepperoncini. The meatballs turn tender and the sauce becomes hot and savory as the flavors meld.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef meatballs fully cooked; thawed in the refrigerator if frozen
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix
  • 0.5 cup unsalted butter cut into pieces
  • 8 pepperoncini peppers
  • 0.25 cup pepperoncini brine

Equipment

  • 1 microwave
  • 1 5- to 6-quart slow cooker

Method
 

  1. Place the meatballs in a microwave-safe bowl, cover loosely, and microwave in 1-minute intervals, stirring between intervals, until they reach 165°F.
  2. Transfer the hot meatballs to a 5- to 6-quart slow cooker and sprinkle with the ranch seasoning and au jus mix; add the butter, pepperoncini, and brine.
  3. Cover and cook on LOW for 1 to 2 hours or HIGH for about 1 hour, until the sauce is hot and the flavors have melded.

Notes

For the best flavor, let the meatballs cook until the sauce is hot and the flavors have melded. Refrigerate leftovers for up to 3–4 days; freeze them for longer storage. For a lower-sodium option, use reduced-sodium seasoning mixes if available.