Crockpot Mississippi Meatballs
Effortlessly delicious meatballs cooked in a slow cooker with ranch dressing, au jus mix, and pepperoncini for a rich, buttery flavor.
Ingredients
Main Ingredients
- 1 pound frozen meatballs Frozen meatballs are best for convenience.
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 6 pieces pepperoncini peppers Adjust the quantity based on desired spice level.
- 1/4 cup unsalted butter Adds richness to the dish.
Instructions
Preparation
- Place frozen meatballs in the slow cooker.
- Sprinkle ranch dressing mix and au jus mix over the meatballs.
- Add the pepperoncini peppers and butter on top.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Serve warm and enjoy!
Notes
For best flavor, let the meatballs sit longer in the slow cooker. Leftovers can be stored in the fridge for 3-4 days or frozen for 2-3 months. Reheat in the microwave or slow cooker.