Slow Cooker Mississippi Meatballs
Slow cooker Mississippi meatballs are an easy dump and go recipe that everyone will love! Featuring meatballs cooked in a zesty mix of spices, pepperoncini juice, butter and broth, this dish makes a fantastic main dish or appetizer.
Servings: 6
Calories: 791kcal
Ingredients
- 1 48 oz bag frozen meatballs
- 1 1 oz pkt au jus gravy mix
- 2 tbsp dry ranch seasoning
- packed 1/3 cup pepperoncini slices
- 1/8 cup pepperoncini juice
- 1 stick butter cut into 8 tablespoons
- 2 1/2 cups beef broth
- 1 tbsp cornstarch + 2 tablespoons water (to form a slurry)
Instructions
- Add all of the meatballs to the bowl of your slow cooker, then sprinkle the gravy mix and ranch seasoning evenly out over them.1 48 oz bag frozen meatballs, 1 1 oz pkt au jus gravy mix, 2 tbsp dry ranch seasoning
- Add the pepperoncini, the juice, and the beef broth to the pot.packed 1/3 cup pepperoncini slices, 1/8 cup pepperoncini juice, 2 1/2 cups beef broth
- Place the pats of butter evenly out overtop of the meatballs.1 stick butter
- Cover and cook on LOW for 6 hours, or on HIGH for 4 hours.
- Thirty minutes before the meatballs are done cooking, whisk together the water and cornstarch to form a slurry. Pour it into the slow cooker, gently stirring to combine, then recover and finish cooking on HIGH.1 tbsp cornstarch
- Once the gravy's thickened, they're ready to serve.
Notes
- These are great over rice, mashed potatoes, or egg noodles.
- Have leftovers? Turn them into a meatball sub topped with some sliced provolone cheese.
- Serve them Swedish meatball style with toothpicks on the side for an easy appetizer!
Nutrition
Calories: 791kcal | Carbohydrates: 4g | Protein: 41g | Fat: 66g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 1187mg | Potassium: 727mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 487IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg