Crock Pot Mississippi Meatballs

why make this recipe

This dish is very easy and fast. You can make a lot with little work. It tastes rich, a bit tangy, and buttery. It works well for a party or a quick family meal.

introduction

This Crock Pot Mississippi Meatballs recipe cooks in the slow cooker and needs only a few items. If you want a simple start with frozen meatballs, try this Crockpot frozen meatballs recipe for a ready method that saves time.

how to make Crock Pot Mississippi Meatballs

Put the meatballs in the Crock Pot. Mix the two dry mixes in a small bowl. Sprinkle the mix on top of the meatballs. Add the pepperoncini peppers. Cut the butter into pieces and put it on top. Cover and cook on low or high until heated through.

Ingredients :

1 pound frozen meatballs, 1 packet ranch dressing mix, 1 packet au jus gravy mix, 1/2 cup pepperoncini peppers, 1/2 cup unsalted butter

Directions :

1. Place frozen meatballs in the Crock Pot.
2. In a small bowl, mix together the ranch dressing mix and au jus gravy mix.
3. Sprinkle the mixture over the meatballs.
4. Add the pepperoncini peppers on top of the meatballs.
5. Cut the butter into pieces and place on top.
6. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until heated through.
7. Serve warm as an appetizer or over rice/pasta for dinner.

how to serve Crock Pot Mississippi Meatballs

Serve them warm from the Crock Pot. Use a spoon to pull them out for guests. They go well over rice, pasta, or mashed potatoes. You can also put toothpicks in each for a party plate.

how to store Crock Pot Mississippi Meatballs

Let the meatballs cool to room temperature. Put them in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.

tips to make Crock Pot Mississippi Meatballs

• Use frozen meatballs to save time.
• Do not lift the lid while cooking much; it slows the cook time.
• Cut the butter into small pieces so it melts evenly.
• Taste one pepperoncini first; add more if you want more tang.
• Stir gently before serving to mix the sauce.

variation (if any)

• Add sliced onions for more flavor.
• Use spicy pepperoncini for more heat.
• Swap half the butter for cream cheese for a creamier sauce.

FAQs

Q: Can I use fresh meatballs instead of frozen?
A: Yes. Fresh meatballs need less time. Check they are cooked through before serving.

Q: Can I make this on the stove instead of a Crock Pot?
A: Yes. Cook in a large pot on low heat until the sauce warms and the meatballs are done.

Q: Is this recipe very spicy?
A: Not usually. Pepperoncini add mild tang. Use fewer or remove seeds for less heat.

Q: Can I double the recipe for a crowd?
A: Yes. Use a larger slow cooker and increase cook time slightly if full.

Q: How do I reheat leftovers?
A: Reheat on low in the Crock Pot, or warm in a pan on low until hot. For microwave, heat in short intervals and stir.

Crock Pot Mississippi Meatballs

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 240 minutes
• Total Time: 250 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Slow Cooker
• Cuisine: American
• Diet: None

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Description

Easy and rich meatballs cooked in a tangy sauce, perfect for parties or quick family meals.

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Ingredients

Scale 1x2x3x

• 1 pound frozen meatballs
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 1/2 cup pepperoncini peppers
• 1/2 cup unsalted butter

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Instructions

1. Place frozen meatballs in the Crock Pot.
2. In a small bowl, mix together the ranch dressing mix and au jus gravy mix.
3. Sprinkle the mixture over the meatballs.
4. Add the pepperoncini peppers on top of the meatballs.
5. Cut the butter into pieces and place on top.
6. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until heated through.

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Notes

Serve warm as an appetizer or over rice/pasta for dinner. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 2g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 15g
• Cholesterol: 50mg