These easy Crock Pot Mississippi Meatballs are a version of all the other 'Mississippi" recipes. They have so much flavor and can be prepped in minutes!
Ingredients:
32 ounce bag frozen meatballs (I used Johnsonville homestyle)
1 ounce packet au jus gravy mix (low or no sodium if you are sensitive to salt)
1 ounce packet ranch dressing mix (see notes below)
½ cup water
¼ cup peperoncini juice (or beef broth, see my notes below)
½ cup (1 stick) unsalted butter, sliced
8 pepperoncini peppers
Instructions:
Place 32 ounce bag frozen meatballs into the bottom of a 6 quart slow cooker.
Mix together 1 ounce packet au jus gravy mix, 1 ounce packet ranch dressing mix, 1/2 cup water and 1/4 cup peperoncini juice until combined. Pour on top of the meatballs and stir so they are coated.
Place 1/2 cup (1 stick) unsalted butter, sliced on top, scattered.
Add 8 pepperoncini peppers (just scatter them around).
Cover and cook on low for 3-4 hours, try and stir them every 30 minutes or so, so they don’t burn. Serve immediately with the drippings as a gravy over the meatballs.
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