Mississippi Meatballs Recipe
Introduction
Mississippi Meatballs are a delicious and easy slow cooker meal featuring tender meatballs smothered in a flavorful ranch and au jus sauce with a tangy kick from pepperoncini peppers. Perfect for busy days, this dish comes together quickly and pairs wonderfully with mashed potatoes or rice.
Ingredients
- 2 pounds frozen meatballs (precooked)
- 1 package ranch dressing mix
- 1 package au jus mix (or brown gravy mix)
- ½ cup beef broth
- ½ cup pepperoncini peppers (without the juices)
- 6 tablespoons butter (sliced)
- Rice or mashed potatoes (for serving, optional)
Instructions
- Step 1: Add the frozen meatballs to a 6-quart slow cooker and sprinkle evenly with the ranch dressing mix and au jus mix (or brown gravy powder).
- Step 2: Pour in the beef broth, then top with the pepperoncini peppers and sliced butter.
- Step 3: Cover the slow cooker with a lid and cook on LOW for 5-6 hours, or on HIGH for 2.5-3 hours.
- Step 4: Serve hot with mashed potatoes, rice, egg noodles, or your favorite side dishes.
Tips & Variations
- For extra heat, add a few pepperoncini peppers with some juice or a dash of hot sauce.
- Use homemade meatballs for a fresher taste, but adjust cooking time accordingly.
- Try serving over egg noodles for a comforting twist.
- If you prefer a thicker sauce, stir in a slurry of cornstarch and water during the last 30 minutes of cooking.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. This dish also freezes well; thaw thoroughly before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh meatballs instead of frozen?
Yes, you can use fresh meatballs, but you may need to reduce the cooking time as they will cook faster than frozen ones. Check for doneness before serving.
Do I need to drain the pepperoncini peppers?
It’s best to use the peppers without the juice as the recipe includes beef broth for the sauce. However, adding a small amount of pepperoncini juice can add extra tang if you like.
PrintMississippi Meatballs Recipe
Mississippi Meatballs are a simple and flavorful slow-cooker dish featuring precooked frozen meatballs simmered in a tangy ranch and au jus mix, enriched with butter and pepperoncini peppers. Perfect for an easy weeknight dinner, these meatballs pair wonderfully with mashed potatoes, rice, or noodles.
- Prep Time: 10 minutes
- Cook Time: 5 to 6 hours on LOW or 2.5 to 3 hours on HIGH
- Total Time: 5 hours 10 minutes to 6 hours 10 minutes on LOW, or 2 hours 40 minutes to 3 hours 10 minutes on HIGH
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meatballs and Seasonings
- 2 pounds frozen meatballs (precooked)
- 1 package ranch dressing mix (around 1 ounce)
- 1 package au jus mix (or brown gravy mix, around 1 ounce)
Liquids and Extras
- ½ cup beef broth
- ½ cup pepperoncini peppers (without the juices)
- 6 tablespoons butter (sliced)
For Serving (Optional)
- Rice or mashed potatoes
Instructions
- Prepare the Slow Cooker: Add the frozen precooked meatballs to a 6-quart slow cooker, spreading them evenly to ensure even cooking.
- Add Seasonings: Sprinkle the ranch dressing mix and au jus (or brown gravy) mix evenly over the meatballs for balanced flavor.
- Add Liquids and Toppings: Pour in ½ cup of beef broth to provide moisture, then top with ½ cup of pepperoncini peppers and six tablespoons of sliced butter, which will melt and enrich the sauce.
- Cook the Meatballs: Cover the slow cooker with its lid. Cook on the LOW setting for 5 to 6 hours, or alternatively on HIGH for 2.5 to 3 hours until the meatballs are heated through and tender.
- Serve: Once cooked, serve the Mississippi Meatballs hot over mashed potatoes, rice, egg noodles, or your favorite side dishes for a hearty meal.
Notes
- You can use either au jus mix or brown gravy mix depending on your preference; both work well for this recipe.
- Adjust the amount of pepperoncini peppers to your desired spice level.
- Butter adds richness to the sauce; slicing it helps it melt evenly.
- Leftovers can be refrigerated and reheated gently in a saucepan or slow cooker.
- This recipe is best prepared in a slow cooker but can be adapted for stovetop simmering if necessary.
Keywords: Mississippi Meatballs, slow cooker recipe, party meatballs, ranch dressing meatballs, easy meatball recipe
