Description
Slow Cooker Mississippi Meatballs is an easy and flavorful dish combining tender frozen meatballs with a creamy, tangy sauce made from au jus mix, ranch dressing mix, beef broth, heavy cream, and pepperoncini juice. Cooked slowly for maximum flavor infusion, this recipe is perfect for a hassle-free meal or party appetizer.
Ingredients
Scale
Sauce Ingredients
- 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 Garnish
- 1 bag (about 24 ounces) frozen beef or homestyle meatballs
- 6–8 whole pepperoncini peppers
Instructions
- Prepare the Sauce: In a medium bowl, combine the au jus mix, ranch dressing mix, beef broth, heavy cream, and the juice from the pepperoncini peppers. Stir well until all the dry ingredients are fully dissolved to create a smooth sauce.
- Add Meatballs to Slow Cooker: Place the frozen meatballs in the slow cooker evenly in a single layer. This ensures they heat thoroughly and absorb the sauce flavors.
- Pour Sauce Over Meatballs: Pour the prepared sauce evenly over the frozen meatballs, making sure all meatballs are well covered for maximum flavor.
- Add Pepperoncini Peppers: Nestle 6 to 8 whole pepperoncini peppers among the meatballs and sauce for added tang and mild heat.
- Cook Low and Slow: Cover the slow cooker with the lid and cook on low for 4 to 6 hours. This allows the meatballs to become tender and soak up the flavors of the sauce.
- Serve: Once cooked, stir gently to combine, then serve the meatballs hot with some of the peppers on top as garnish. They pair well with rice, mashed potatoes, or crusty bread.
Notes
- You can substitute half-and-half or whole milk for heavy cream if desired, but heavy cream gives the richest texture.
- Adjust the number of pepperoncini peppers according to your preferred spice level.
- If you don’t have a slow cooker, you can simmer the sauce and meatballs in a covered skillet over low heat, stirring occasionally until cooked through.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Keywords: Slow Cooker Meatballs, Mississippi Meatballs, Easy Crockpot Meatballs, Party Appetizer, Creamy Meatball Sauce