Description
Savory, buttery, and bold, these Crockpot Mississippi Meatballs come together effortlessly in your slow cooker. Packed with pepperoncini flavor and ranch-spiced gravy, they’re perfect for busy weeknights or party spreads.
Ingredients
Units
Scale
- 1 bag (26 oz) frozen meatballs (about 55-60 meatballs)
- 1 jar (16 oz) mild pepperoncini peppers, including all the juice
- 1 packet ranch seasoning mix
- 1 packet brown gravy mix
- 1/2 cup (1 stick) butter, sliced thin
Instructions
- Spray the insert of your crockpot with nonstick cooking spray
- Add frozen meatballs, entire jar of pepperoncini peppers (juice and all), ranch seasoning, and gravy mix
- Stir everything gently to combine
- Lay the sliced butter evenly over the top
- Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours
- Stir once during cooking if desired
- Before serving, stir again to coat meatballs in the sauce
Notes
Use mild pepperoncini unless you prefer more heat. Stirring once halfway is helpful but not necessary. Let meatballs rest on warm setting for 15 minutes before serving for best texture. Freeze leftovers for up to 2 months.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 390
- Sugar: 2g
- Sodium: 950mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 70mg
