Description
If you’re looking for a meal that combines simplicity with rich flavor, look no further than these Crockpot Mississippi Meatballs. These tender meatballs, slow-cooked in a creamy ranch dressing and pepperoncini sauce, deliver an explosion of taste that transforms any weeknight dinner into an occasion to remember. The ease of preparation makes them ideal for busy families or gatherings, and they can be enjoyed over mashed potatoes, rice, or even as delightful sliders at your next party. With just a few ingredients and minimal effort, this dish is sure to become a favorite in your household.
Ingredients
Scale
- 1 package frozen beef or chicken meatballs (about 26–30 count, 32 oz)
- 1 oz packet brown gravy mix
- ½ cup ranch dressing
- 1 cup beef broth
- ⅓ cup pepperoncini juice
- 6 whole pepperoncini peppers
- ½ cup heavy cream
Instructions
- In a mixing bowl, whisk together the brown gravy mix, ranch dressing, beef broth, heavy cream, and pepperoncini juice until smooth.
- Place the frozen meatballs in the slow cooker without thawing.
- Pour the sauce mixture over the meatballs and add whole pepperoncini peppers.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until the meatballs are heated through and the sauce is bubbly.
- Serve warm over your choice of mashed potatoes, rice, or buttered noodles.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours
- Category: Main
- Method: Slow Cook
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs (150g)
- Calories: 360
- Sugar: 1g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg