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A slow cooker filled with meatballs, pepperoncini peppers, and sauce, with a metal ladle scooping some meatballs.
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Slow Cooker Mississippi Meatballs

Tender frozen meatballs slow cooked with ranch seasoning, au jus, butter, and pepperoncini peppers for an easy, flavor-packed meal or appetizer.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: slow cooker
Cuisine: American
Servings: 5 People
Author: Wendy

Equipment

  • Slow Cooker/Crock Pot
  • Measuring cup
  • knife
  • cutting board

Ingredients

  • 26 oz. frozen meatballs
  • 1 packet ranch seasoning mix
  • 1 packet au jus mix
  • ½ cup beef broth
  • 5-6 pepperoncini peppers
  • 6 tbsp. butter

Instructions

  • Add the meatballs to your crock pot.
    A slow cooker filled with frozen meatballs, surrounded by bowls containing breadcrumbs, red sauce, banana peppers, and a powdered ingredient.
  • Sprinkle over the ranch seasoning and au jus.
    Frozen meatballs coated with grated cheese and seasonings inside a black slow cooker, with a bowl of yellow pepper slices visible nearby.
  • Pour in beef broth.
  • Add pepperoncini peppers, and cut the butter into tabs, placing those around the pot.
    A slow cooker filled with frozen meatballs, sliced butter, and yellow pepperoncini peppers.
  • Cook on high 2 1/2-3 hours or low for 5-6.
    A slow cooker filled with meatballs, pepperoncini peppers, and broth, with a metal ladle resting inside.

Notes

  • Add butter in small pieces so it melts evenly.
  • Keep the lid closed during cooking for best results.
  • Stir gently to avoid breaking the meatballs.
  • Serve with toothpicks for parties or over mashed potatoes for dinner.

Storage

Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the microwave or on the stovetop over low heat until warmed through.
Freezing
Freeze cooled meatballs in a freezer-safe container for up to 2 months.