Bubba loves Mississippi meatballs especially served over mashed potatoes!

Ingredients

• 1 bag Homestyle Meatballs (family‑sized bag, about 1 lb; can use Italian‑style meatballs)
• 10 oz Beef Consomme (canned)
• 1 packet Au Gravy Mix (or brown gravy mix)
• 1 packet Ranch Seasoning (approximately 3 Tbsp, not measured)
• 12 oz Peppercini Peppers (jar; use all peppers and half of the brine liquid)
• 0.75 stick Unsalted Butter (half a stick (about 3/4 stick), softened)

Instructions

1. Gather Ingredients

   Collect all ingredients, open the meatball bag, can of consomme, gravy mix, ranch packet, peppercini jar and butter.

   Time: PT5M

2. Add Meatballs to Crock‑Pot

   Place the entire bag of homestyle meatballs into the bottom of the Crock‑Pot.

   Time: PT2M

3. Add Liquid and Seasonings

   Pour the 10 oz beef consomme over the meatballs, then sprinkle in the packet of au gravy mix and the packet of ranch seasoning.

   Time: PT2M

4. Prepare Peppercini

   Open the 12 oz jar of peppercini peppers, drain about half of the brine liquid, and add the peppers together with the remaining liquid to the pot.

   Time: PT3M

5. Add Butter

   Drop the half‑stick of softened butter into the Crock‑Pot.

   Time: PT1M

6. Combine Ingredients

   Give everything a gentle stir to combine, being careful not to crush the meatballs.

   Time: PT2M

7. Cook

   Cover the Crock‑Pot and set it to High for 3 hours (or Low for 5 hours). The dish will be ready when the sauce is thick and the meatballs are heated through.

   Time: PT3H

8. Serve

   Spoon the meatballs and sauce over cooked rice or mashed potatoes and enjoy.

   Time: PT5M

Nutrition Facts

Calories

215

Protein

12 g

Carbohydrates

8 g

Fat

12 g

Fiber

1 g