Crockpot Mississippi Meatballs

Ingredients

• 32 oz Homestyle Meatballs (pre‑made frozen meatballs, beef or pork)
• 1 jar Pepperoncini (whole pepperoncini; slice before using, reserve half the juice for sauce)
• 5 tbsp Unsalted Butter (softened)
• 1 packet Brown Gravy Mix (any brand of instant brown gravy mix)
• 2 tbsp Ranch Seasoning Mix (dry ranch seasoning)
• 2 cups Beef Broth (low‑sodium)
• 1 cup Water (tap water)
• 2 tbsp Cornstarch (for slurry, optional if gravy is thin)

Instructions

1. Gather Ingredients

   Open the frozen meatball package, jar of pepperoncini, butter, gravy mix, ranch seasoning, beef broth, and measure water.

   Time: PT10M

2. Slice Pepperoncini

   Using a knife, slice the whole pepperoncini into thin rings; set aside the sliced pieces and reserve half of the brine.

   Time: PT5M

3. Add Liquids & Seasonings

   In the slow cooker, combine the reserved pepperoncini juice, 5 tbsp butter, brown gravy mix, 2 tbsp ranch seasoning, 2 cups beef broth, and 1 cup water. Stir until the powders dissolve.

   Time: PT5M

4. Add Meatballs & Pepperoncini

   Place the 32 oz meatballs into the slow cooker, then add the sliced pepperoncini (including any remaining juice). Gently stir to coat.

   Time: PT3M

5. Slow Cook

   Cover the slow cooker and cook on LOW for 7‑8 hours (or HIGH for 3‑4 hours) until the meatballs are heated through and the sauce has thickened slightly.

   Time: PT8H

6. Adjust Gravy Consistency

   If the sauce is too thin, whisk 2 tbsp cornstarch with ½ cup cold water in a small bowl, then stir the slurry into the slow cooker. Cook on HIGH for 15 minutes until glossy and thick.

   Time: PT15M

7. Serve

   Spoon the meatballs and gravy over a bed of creamy mashed potatoes. Garnish with extra pepperoncini if desired.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

20 g

Carbohydrates

10 g

Fat

25 g

Fiber

1 g