Description
This Slow Cooker Mississippi Meatballs recipe features tender, flavorful meatballs simmered in a rich, tangy sauce made from au jus mix, ranch dressing mix, beef broth, heavy cream, and the zesty juice of pepperoncini peppers. Ideal for easy entertaining or a comforting family meal, these meatballs come together effortlessly in the slow cooker, letting you enjoy a hands-off cooking experience with a delicious, hearty result.
Ingredients
Scale
Sauce Ingredients
- 1 packet au jus mix
- 1 packet ranch dressing mix
- 1 cup beef broth
- ½ cup heavy cream
- Juice from pepperoncini peppers (about ¼ cup)
Meatballs and Garnish
- 1 bag (about 24 ounces) frozen beef or homestyle meatballs
- 6–8 whole pepperoncini peppers
Instructions
- Prepare the Sauce: In a mixing bowl, combine the au jus mix, ranch dressing mix, beef broth, heavy cream, and the juice from the pepperoncini peppers. Whisk together until all the seasoning mixes are fully dissolved and incorporated into the liquid base, creating a creamy and flavorful sauce.
- Add Meatballs to Slow Cooker: Place the frozen meatballs into the slow cooker in an even layer. There is no need to thaw them beforehand, which makes this recipe very convenient for busy days.
- Pour the Sauce Over Meatballs: Carefully pour the prepared sauce mixture evenly over the meatballs, ensuring they are well-coated. The sauce will infuse the meatballs with moisture and flavor as they cook.
- Add Whole Pepperoncini Peppers: Tuck 6 to 8 whole pepperoncini peppers into the sauce and meatballs. These peppers add a subtle heat and signature tangy taste to the dish.
- Cook Low and Slow: Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours. This gentle cooking process allows the meatballs to become tender and juicy, soaking up the savory flavors of the sauce.
- Serve: Once cooked, stir gently to coat the meatballs in the sauce, then serve warm. These meatballs go well with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Notes
- For a slightly thicker sauce, you can remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Feel free to substitute heavy cream with half-and-half for a lighter option, though the sauce will be less rich.
- You can prepare this recipe a day ahead and refrigerate, then reheat gently before serving to intensify flavors.
- For added texture, garnish with chopped fresh parsley or green onions before serving.
Keywords: Mississippi Meatballs, slow cooker meatballs, easy party appetizers, creamy meatballs, pepperoncini meatballs, au jus meatballs