Slow Cooker Mississippi Meatballs
These Slow Cooker Mississippi Meatballs are buttery, tangy, and perfect for sandwiches, appetizers, or serving over mashed potatoes.
Servings: 6 servings
Equipment
- slow cooker
- serving spoon or tongs
Ingredients
- 1 bag frozen fully-cooked meatballs (32 oz.)
- ¼ cup chicken broth
- 1 envelope ranch seasoning (1 oz.)
- 1 envelope au jus gravy mix (1 oz.)
- 7 to 9 pepperoncini peppers
- ½ cup unsalted butter (1 stick), sliced into tablespoons
Instructions
- Add the frozen meatballs to a slow cooker. Do not thaw them.1 bag frozen fully-cooked meatballs
- Pour the chicken broth over the meatballs.¼ cup chicken broth
- Sprinkle the ranch seasoning and au jus gravy mix evenly over the meatballs.1 envelope ranch seasoning, 1 envelope au jus gravy mix
- Add the pepperoncini on top.7 to 9 pepperoncini peppers
- Place the sliced butter over the meatballs.½ cup unsalted butter
- Cover and cook on low for 3 to 3½ hours, until heated through and coated in sauce.
- Serve warm as an appetizer or over mashed potatoes, noodles, or sandwich rolls.
Notes
🥡 STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days.
♨️ REHEATING: Microwave - Heat in 30-60 second intervals until warmed through.
Slow cooker - Reheat on low until hot.
Air fryer - Heat at 350°F for 3-5 minutes.
Skillet - Warm over medium-low heat with a splash of broth to prevent drying.
❄️ FREEZING: Freeze cooled meatballs and sauce in a freezer-safe container for up to 3 months.
Thaw overnight in the refrigerator, then reheat.
💡 TIPS FOR BEST RESULTS: Use frozen meatballs straight from the freezer for the best texture.
Add 2-3 tablespoons pepperoncini juice for extra tangy flavor.
Stir once, halfway through cooking, if possible, so the sauce coats the meatballs evenly.
🍳 ALTERNATE COOKING METHODS: Instant Pot: cook on high pressure for 5 minutes, then quick-release.
Oven: Bake covered at 350°F for 25-30 minutes, until heated through.
Stovetop: Simmer in a skillet over medium-low heat for 20-25 minutes.
♻️ LEFTOVERS: Make meatball subs with provolone or mozzarella.
Serve over rice, mashed potatoes, or egg noodles.
Add to sliders for an easy party appetizer.
📝 NOTES: Do not thaw the meatballs before cooking.
Pepperoncini create the classic tangy Mississippi flavor.
Cooking times may vary slightly depending on the slow cooker used.
Nutrition
Calories: 450kcal | Carbohydrates: 3g | Protein: 20g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 454mg | Potassium: 361mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 521IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 1mg
