Description
Delicious and easy Slow Cooker Mississippi Meatballs simmered in a creamy, tangy sauce made with au jus and ranch dressing mixes, pepperoncini juice, and beef broth. Perfect for a hearty family meal or as a flavorful party appetizer.
Ingredients
Scale
Sauce Ingredients
- 1 packet au jus mix
- 1 packet ranch dressing mix
- 1 cup beef broth
- ½ cup heavy cream
- Juice from pepperoncini peppers (about ¼ cup)
Meatballs and Extras
- 1 bag (about 24 ounces) frozen beef or homestyle meatballs
- 6–8 whole pepperoncini peppers
Instructions
- Prepare the sauce: In a bowl, whisk together the au jus mix, ranch dressing mix, beef broth, heavy cream, and the juice from the pepperoncini peppers until well combined, forming a smooth and flavorful sauce base.
- Add meatballs to slow cooker: Place the frozen meatballs directly into the bottom of the crockpot without thawing to keep preparation quick and easy.
- Pour sauce and add pepperoncini: Pour the prepared sauce mixture evenly over the frozen meatballs, then tuck whole pepperoncini peppers throughout the crockpot to infuse gentle heat and acidity while cooking.
- Cook: Cover the slow cooker and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours, allowing the sauce to thicken slightly and for the meatballs to absorb all the savory, creamy flavors.
- Serve: Once cooked, serve the meatballs warm over mashed potatoes, rice, or buttered noodles. For parties, serve them as cocktail meatballs with toothpicks for easy grabbing and sharing.
Notes
- Using frozen meatballs saves preparation time and ensures the meatballs remain tender.
- You can adjust the number of pepperoncini peppers to control the heat and acidity level in the dish.
- This recipe works well for both a casual family dinner and as a flavorful appetizer at gatherings.
- Serve with mashed potatoes, rice, noodles, or crusty bread to soak up the creamy sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
