Main Dishescopykat
Mississippi Meatballs (Slow Cooker)
Tender meatballs slow cooked in a rich, tangy sauce of au jus, ranch, butter, and pepperoncini. Ready in 3 to 4 hours with minimal prep.
👥 16 Servings⏱️ Prep & Cook: 4h 5m⏳ Prep: 5 min🔥 Cook: 4h👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●bowl
📝 Preparation Steps
1
Place the frozen meatballs in a 6-quart slow cooker.
frozen meatballs (homestyle recommended)32 ounces
2
Combine the au jus mix, ranch dressing mix, water, and pepperoncini juice in a bowl. Pour the mixture over the meatballs and stir to coat evenly.
water1 cup
3
Place the butter slices evenly over the top of the meatballs.
4
Place the pepperoncini peppers evenly on top.
pepperoncini peppers8
5
Cover and cook on low for ⏱️ 3-4 hours. Stir every ⏱️ 30 minutes to prevent burning.
6
Serve hot, spooning the gravy over the meatballs.
Nutrition Facts
calories
208 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
0.2 g
sugar Content
0.2 g
sodium Content
318 mg
protein Content
10 g
trans Fat Content
0.2 g
cholesterol Content
56 mg
carbohydrate Content
2 g
saturated Fat Content
8 g
unsaturated Fat Content
8 g
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