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These Crockpot Mississippi Meatballs Disappear in Minutes. Juicy, buttery, tangy meatballs slow-cooked in rich seasoning and pepperoncini juice. This easy crockpot recipe delivers bold flavor, minimal effort, and a crowd-pleasing appetizer or comforting meal option.
Ingredients
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1 (26-ounce) bag frozen meatballs
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1 packet au jus gravy mix
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1 packet ranch seasoning mix
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1 (16-ounce) jar safford pepperoncini pepper juice.
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1/2 cup water
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1/2 cup butter diced
Crockpot Mississippi Meatballs: Instructions
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Put the frozen meatballs into the crockpot.
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Shake the ranch seasoning and gravy mix over the meatballs so they are covered well.
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Add the peppers cut stirred with the juice. Add the water.
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Sprinkle the diced butter on the top.
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Bake on LOW 3-4 hours, since covered and stirred with a stick, until warm and covered with the rich sauce.
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Use hot as an appetizer or pour on top of mashed potatoes, rice or noodles as a substantial meal.
Notes
To thicken the Sauce: To have a thicker gravy, combine 2 tablespoons of cold water and 1 tablespoon of cornstarch and whisk to create a slurry. This should be added to the slow cooker in the final 30 minutes of cooking.
Change Spice Level: Peppercorn pepper is mild. To make it hotter, a pinch of red pepper flakes will do the job. Incidentally, the juice is from the bottle, which is the essential ingredient in the recipe.
Homemade Meatballs: You may substitute with homemade meatballs that are fully cooked or browned with those that are frozen.
Make Ahead Tip: This is a recipe that is ideal during parties. When the meatballs are cooked, change the setting of the slow cooker to the warm position and the meatballs will remain ready to use in hours.
Stir Sometimes: Add a stir every now and then during the cooking process in order to make sure that all the meatballs are coated with the delicious sauce evenly.
