Mississippi Crockpot Meatballs (Printer-Friendly)
Tender meatballs simmered with pepperoncini and buttery gravy for a delicious meal.
# List of Ingredients:
→ Meat
01 -
1 bag (26 oz) frozen meatballs (approximately 55-60 pieces)
→ Vegetables and Peppers
02 -
1 jar (16 oz) mild pepperoncini peppers including juice
→ Seasonings
03 -
1 packet ranch seasoning mix
04 -
1 packet brown gravy mix
→ Fats
05 -
½ cup (1 stick) unsalted butter, sliced thin
# Preparation Steps:
01 -
Spray the crockpot insert liberally with nonstick cooking spray to prevent sticking.
02 -
Add frozen meatballs, pepperoncini peppers with their juice, ranch seasoning mix, and brown gravy mix packet into the crockpot. Stir gently to combine evenly.
03 -
Layer the thin slices of butter evenly over the top of the mixture inside the crockpot.
04 -
Cover with the lid. Cook on HIGH heat for 3 to 4 hours or on LOW heat for 6 to 7 hours until meatballs are heated through and flavors meld.
05 -
Serve warm over mashed potatoes, rice, egg noodles, pasta, or a medley of steamed vegetables.
# Additional Suggestions:
01 -
For a spicier dish, substitute mild pepperoncini peppers with medium heat. Banana peppers may be used as a mild alternative.
02 -
To avoid large pepper chunks, remove stems from pepperoncini and pulse peppers plus juice in a food processor before adding to crockpot.
03 -
To thicken the gravy, mix 1 tablespoon cornstarch with ¼ cup cold water until smooth, stir into crockpot, and cook on HIGH for an additional 10-15 minutes.