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Crockpot Mississippi Meatballs

A warm and easy dish of meatballs cooked in a tangy ranch and au jus sauce with pepperoncini, perfect for weeknights or parties.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound frozen meatballs You can use turkey, beef, or plant-based meatballs.
  • 1 packet ranch seasoning
  • 1 packet au jus gravy mix
  • 1 jar pepperoncini (with juice) Adds tangy heat.
  • 1/2 cup water Helps to dissolve the seasoning packets.

Method
 

Preparation
  1. Place frozen meatballs in the slow cooker.
  2. In a bowl, mix ranch seasoning, au jus gravy mix, and water.
  3. Pour the mixture over the meatballs.
  4. Add pepperoncini and their juice.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently. For freezing, cool meatballs completely before storing and freeze for up to 3 months.