Crockpot Mississippi Meatballs
User Reviews
3.7
-
Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 4 mins
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Servings
8
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Calories
352 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Crockpot Mississippi Meatballs
Description
This recipe layers frozen meatballs in a slow cooker topped with a sauce made by whisking water, pepperoncini juice, au jus seasoning, and ranch seasoning. Butter and whole pepperoncini peppers are placed on top before slow cooking on low heat for four hours, allowing the flavors to meld and the meatballs to become tender.
The au jus and ranch seasonings provide a savory, slightly salty, and creamy flavor base balanced by the tangy, mildly spicy pepperoncini juice and peppers. Butter adds richness to the sauce coating the meatballs. Pepperoncini peppers contribute a subtle heat without overpowering the dish.
The dish can serve as a hearty main course with an estimated eight meatballs per serving or as an appetizer with fewer meatballs per person. It is convenience-focused by using frozen meatballs and a simple sauce.
Seasoning intensity can be adjusted by using half the packets of au jus and ranch mixes as recommended; substitutions like brown gravy mix and homemade ranch seasoning can reduce sodium content. Mild banana peppers may replace pepperoncini if less spice is preferred.
Ingredients
- 32 ounces meatballs frozen, homestyle
- ½ cup water
- ¼ cup pepperoncini juice from jar of pepperoncini
- 1 half au jus seasoning see notes, packet
- 1 half ranch seasoning see notes, packet
- 4 Pepperoncini peppers
- 4 tablespoons butter
Instructions
- Add the meatballs to your slow cooker.
- Add the water, pepperoncini juice, au jus seasoning, and ranch seasoning to your measuring cup and whisk well to combine. Pour over the meatballs.
- Add the peppers on top of the meatballs. Slice the butter into pats and place over the meatballs.
- Cover the slow cooker and cook on low heat for 4 hours.
- Stir well before serving to coat the meatballs in the sauce.
Notes
- Prefer homestyle flavored meatballs for best taste, but any meatball variety works.
- Use half the packets of au jus and ranch seasoning to control saltiness, or replace with lower-sodium alternatives.
- Mild banana peppers can substitute pepperoncini for less heat without losing tangy flavor.
- There are about 65–70 meatballs in a 32-ounce bag; estimate roughly eight meatballs per meal serving or three per appetizer serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 8meatballs | |
| Calories | 352kcal | 18% |
| Carbohydrates | 7g | 2% |
| Protein | 19g | 38% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 97mg | 32% |
| Sodium | 478mg | 20% |
| Potassium | 340mg | 7% |
| Fiber | 1.2g | 5% |
| Sugar | 0.1g | 0% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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