Crockpot Mississippi Meatballs (Printer-Friendly Version)
Tender meatballs cooked slowly with pepperoncini and a buttery gravy sauce for hearty meals.
# What You'll Need:
→ Meatballs
01 -
26 oz frozen meatballs (approx. 55-60 pieces)
→ Peppers
02 -
16 oz jar mild pepperoncini peppers with juice
→ Seasonings
03 -
1 packet ranch seasoning mix
04 -
1 packet brown gravy mix
→ Dairy
05 -
1/2 cup (1 stick) unsalted butter, sliced
# Steps to Follow:
01 -
Spray the inside of the crockpot insert lightly with nonstick cooking spray.
02 -
Add frozen meatballs, mild pepperoncini peppers including juice, ranch seasoning mix, and brown gravy mix to the crockpot. Stir gently to combine.
03 -
Place thin slices of unsalted butter evenly over the top of the meatballs mixture.
04 -
Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours until meatballs are heated through and flavors meld.
05 -
Serve warm over mashed potatoes, rice, egg noodles, pasta, or steamed vegetables as desired.
# Additional Tips:
01 -
For milder heat, use mild pepperoncini or substitute with banana peppers. To avoid large pepper pieces, blend peppers and juice before adding to crockpot.
02 -
To thicken the gravy, mix 1 tablespoon cornstarch with 1/4 cup cold water and stir into crockpot. Cook on HIGH for 10-15 minutes until thickened.