Description
A comforting and easy Slow Cooker Mississippi Meatballs recipe featuring tender beef meatballs simmered in a creamy, tangy sauce made with au jus mix, ranch dressing mix, beef broth, and pepperoncini juice. Perfect for quick prep and slow cooking, delivering rich flavors with minimal effort.
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)
Main Ingredients
- 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 smooth and well combined to create the flavorful sauce base.
- Arrange meatballs: Place the frozen meatballs directly into the bottom of the slow cooker without thawing, making the preparation quick and convenient.
- Add sauce and peppers: Pour the prepared sauce evenly over the meatballs. Tuck whole pepperoncini peppers throughout the crockpot to infuse the dish with gentle heat and acidity during cooking.
- Cook slowly: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, allowing the sauce to thicken slightly and the meatballs to soak up the creamy, savory flavors.
- Serve: Once cooked, serve the meatballs warm over mashed potatoes, rice, or buttered noodles. For gatherings, they work wonderfully as cocktail meatballs with toothpicks for easy sharing.
Notes
- Do not thaw the meatballs before cooking to keep prep simple and maintain texture.
- Adjust the number of pepperoncini peppers to control the heat level according to preference.
- For a thicker sauce, cook uncovered for the last 30 minutes to reduce excess liquid.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or on the stovetop.
- This recipe is versatile and pairs well with mashed potatoes, noodles, or rice for a complete meal.
