Crockpot Mississippi Meatballs (Ready-to-Print Version)
Tender meatballs simmered with pepperoncini and ranch for a flavorful, easy slow-cooked dinner option.
# What You’ll Need:
→ Meatballs
01 -
1 bag (26 oz) frozen meatballs (approximately 55-60 meatballs)
→ Peppers
02 -
1 jar (16 oz) mild pepperoncini peppers with juice
→ Seasonings
03 -
1 packet ranch seasoning mix
04 -
1 packet brown gravy mix
→ Butter
05 -
1/2 cup (1 stick) unsalted butter, sliced thin
# Step-by-Step Guide:
01 -
Lightly spray the crockpot insert with nonstick cooking spray.
02 -
Combine frozen meatballs, pepperoncini peppers including juice, ranch seasoning mix, and brown gravy mix in the crockpot. Stir gently to mix.
03 -
Distribute thin slices of butter evenly over the meatball mixture.
04 -
Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours until heated through and flavors meld.
05 -
Serve over mashed potatoes, rice, egg noodles, pasta, or steamed vegetables as desired.
# Handy Tips:
01 -
For milder spice, use mild pepperoncini or substitute banana peppers. To avoid large pepper chunks, remove stems and briefly blend peppers with their juice.
02 -
To thicken the gravy, mix 1 tablespoon cornstarch with 1/4 cup cold water and stir into the crockpot. Cook on HIGH for 10-15 minutes until thickened.