Crockpot Mississippi Meatballs
These Crockpot Mississippi Meatballs are a savory and tangy dish with a hint of spice, made with juicy meatballs cooked in a buttery ranch gravy with pepperoncini peppers.
Ingredients
- 2 pounds lean ground beef (85/15) or ground turkey
- 1 (1-ounce) packet ranch seasoning mix Hidden Valley or Kroger brand
- 1 (1-ounce) packet au jus gravy mix Store brand
- ½ cup unsalted butter use Kerry Gold for extra creaminess
- 10-12 pepperoncini peppers plus ¼ cup juice (jarred; reserve juice)
Instructions
- Gently mix ground meat, ranch packet, and au jus mix until just combined. Roll into 1-inch balls.
- Place meatballs in a single layer. Pour reserved pepperoncini juice over the top.
- Slice butter into pats and tuck them among the meatballs. Scatter whole pepperoncini over everything.
- Cover and cook on LOW for 3 hours or HIGH for 1½-2 hours. Meatballs should register 165°F.
- Turn off heat, remove lid, and let meatballs sit for 10 minutes. The sauce will thicken.
- Sprinkle chopped parsley for color. Serve on a platter with toothpicks or over mashed potatoes, rice, or bread.
Notes
For extra moist meatballs, avoid overmixing. Adjust pepperoncini quantity for desired tanginess. Leftovers taste even better the next day.
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