Crockpot Mississippi Meatballs (Printable Version)

Slow-cooked meatballs in a creamy, tangy sauce with ranch, broth, and peppers, perfect for comforting meals.

# Everything You’ll Need:

→ Meatballs

01 - 1 package frozen meatballs (about 26–30 count, 32 oz)

→ Sauce

02 - 1 oz packet brown gravy mix
03 - ½ cup ranch dressing
04 - 1 cup beef broth
05 - ⅓ cup pepperoncini juice
06 - 6 whole pepperoncini peppers
07 - ½ cup heavy cream

# Steps to Cook:

01 - In a mixing bowl, whisk together the brown gravy mix, ranch dressing, beef broth, heavy cream, and pepperoncini juice until fully combined.
02 - Place the frozen meatballs in the slow cooker without thawing.
03 - Pour the sauce mixture over the meatballs and nestle in whole pepperoncini peppers.
04 - Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until meatballs are tender and sauce thickens slightly.
05 - Serve warm over mashed potatoes, rice, or buttered noodles. Alternatively, skewer each meatball with a toothpick for appetizers.

# Extra Suggestions:

01 - No need to thaw meatballs before cooking; slow cooking ensures tender results.

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