Mississippi Meatballs Recipe
Everyone will devour these Mississippi Meatballs. Tender, juicy meatballs cooked in a rich, tangy, savory sauce that makes each bite irresistible.
Servings: 6 servings
Calories: 550kcal
Equipment
Ingredients
- 32 oz frozen meatballs
- 1 oz au jus gravy mix packet
- 1 oz ranch dressing mix packet
- 1/2 cup water
- 1/4 cup pepperoncini juice
- 1/2 cup butter sliced
- 8 pepperoncini peppers
Instructions
- Place the frozen meatballs into the bottom of your crockpot or slow cooker.
- In a medium bowl, whisk together the water, pepperoncini juice, au jus gravy mix, and ranch dressing mix until combined.
- Then, pour the mixture over the meatballs in the crockpot.
- Next, slice the stick of butter into ¼ inch thick slices and place them over the top of the meatballs.
- Then place the 8 pepperoncini’s in the crockpot scattered around.
- Cover and cook on low for 3-4 hours stirring every 30 minutes so they don't burn.
- Finally, serve and enjoy!
Video
Notes
You can store leftover meatballs in an airtight container in your refrigerator for 3-4 days.
To reheat leftovers, you can do so in your microwave until everything has warmed through.
Nutrition
Serving: 1serving | Calories: 550kcal | Carbohydrates: 3g | Protein: 26g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 582mg | Potassium: 473mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 529IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 1mg
