Description
These Mississippi Meatballs are a quick and easy slow-cooked appetizer that is packed with flavor.
Ingredients
Scale
- 1 pound frozen meatballs
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup pepperoncini peppers (jarred, with some juice)
- 1/2 cup beef broth (optional, for added moisture)
Instructions
- Begin by gathering all your ingredients to ensure you have everything needed for the recipe.
- In the slow cooker, layer the frozen meatballs evenly across the bottom.
- In a separate bowl, combine the ranch dressing mix and the au jus gravy mix. Mix them well to create a dry seasoning blend.
- Sprinkle the seasoning blend evenly over the meatballs in the slow cooker.
- Cut the stick of unsalted butter into small pieces and scatter them over the meatballs and seasoning.
- Drain some of the juice from the pepperoncini peppers, and then place the peppers on top of the meatballs. Pour the remaining juice over everything.
- If desired, pour in beef broth for added moisture. This step is optional but can help create a more flavorful sauce.
- Cover the slow cooker with the lid, set it on low, and let it cook for 4 to 6 hours. If you prefer a faster cooking time, you can set it on high for 2 to 3 hours.
- Once cooked, gently stir the meatballs to coat them in the sauce before serving.
- Serve the Mississippi meatballs warm, either on their own, as an appetizer, or over rice or mashed potatoes for a heartier meal.
Notes
- This dish is perfect for gatherings and can be served as a hearty appetizer.
- Adjust the pepperoncini and broth according to your taste preference for spiciness and moisture.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 30mg