Mississippi Meatballs Recipe
Mississippi Meatballs are a simple, flavorful slow-cooker recipe featuring precooked frozen meatballs simmered in a savory mix of ranch seasoning, au jus mix, beef broth, pepperoncini peppers, and butter. This dish results in tender, juicy meatballs with a tangy, buttery sauce that’s perfect served over mashed potatoes, rice, or noodles for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 5 to 6 hours on LOW or 2.5 to 3 hours on HIGH
- Total Time: 5 hours 10 minutes to 6 hours 10 minutes (LOW) or 2 hours 40 minutes to 3 hours 10 minutes (HIGH)
- Yield: 6 to 8 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American Southern
Ingredients
Scale
Meatballs
- 2 pounds frozen meatballs (precooked)
Seasonings and Sauce
- 1 package ranch dressing mix (about 1 ounce)
- 1 package au jus mix or brown gravy mix (about 0.9 ounce)
- ½ cup beef broth
- ½ cup pepperoncini peppers (without the juices)
- 6 tablespoons butter (sliced)
Optional for Serving
- Rice, mashed potatoes, or egg noodles
Instructions
- Prepare the Slow Cooker: Add the frozen precooked meatballs to a 6-quart slow cooker in an even layer to ensure uniform cooking.
- Add Seasonings: Sprinkle the ranch dressing mix and au jus mix (or brown gravy mix) evenly over the meatballs to coat them with flavor.
- Add Liquids and Peppers: Pour in the ½ cup of beef broth to provide moisture, then scatter the pepperoncini peppers on top without the juice to add a tangy heat.
- Add Butter: Place the sliced butter over the top of the meatballs and seasonings, which will melt down during cooking and enrich the sauce.
- Cook the Meatballs: Cover the slow cooker with its lid and cook on LOW for 5 to 6 hours, or on HIGH for 2.5 to 3 hours, until the meatballs are heated through and tender with a flavorful sauce.
- Serve: Stir gently, then serve the meatballs hot over prepared mashed potatoes, rice, egg noodles, or your preferred side dish for a complete meal.
Notes
- You can substitute brown gravy mix if au jus mix is unavailable, but this will create a thicker sauce.
- Remove the pepperoncini peppers from the juice to avoid making the dish too watery or overly tangy.
- For added spice, include a few splashes of pepperoncini juice or chopped jalapeños.
- This recipe is well-suited for slow cookers with a 6-quart capacity to ensure enough space for even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Keywords: Mississippi meatballs, slow cooker meatballs, ranch meatballs, party appetizer, easy slow cooker recipes, creamy meatballs, comfort food
Find it online: https://cookwithruby.com/mississippi-meatballs-recipe/
