Crock Pot Mississippi Meatballs
If you love meatballs, then you need to make this Crock Pot Mississippi Meatballs. They are easy to make and it starts with Frozen Meatballs.
Servings: 6
Ingredients
- 1 bag bag Frozen Meatballs 32 ounces
- 1 packet Au Jus Gravy Mix 1 ounce
- 1 packet Ranch Dressing Mix 1 ounce
- 8 Mild Pepperoncini Peppers
- ¼ cup Pepperoncini Juice from the jar of peppers
- ½ cup Butter sliced into pieces
Instructions
- Place the meatballs in the bottom of a crock pot.
- Sprinkle the ranch seasoning mix and gravy mix evenly over the top of the meatballs in the crock pot.
- Top with the pepperoncini pepper and juice.
- Place the diced up butter on top of the meatballs.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours.
- Stir the ingredients thoroughly to combine all the ingredients.
- Serve warm and enjoy!
Notes
These meatballs are delicious served over mashed potatoes or rice. Refrigerate the leftovers in an airtight container for up to 5 days.
If you are sensitive to spice use 1/4 cup water instead of the pepperoncini juice.
Nutrition
Calories: 447kcal | Carbohydrates: 3g | Protein: 19g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 554mg | Potassium: 330mg | Sugar: 0.01g | Vitamin A: 481IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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