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bowl of mississippi meatballs on a bed of mashed potatoes.
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Crockpot Mississippi Meatballs

Crockpot Mississippi Meatballs are savory and rich, with just a hint of spice from the pepperoncini peppers. Made with only 5 simple ingredients, serve this dump and go slow cooker recipe with mashed potatoes or noodles for an easy dinner.
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: dinner, Slow Cooker
Cuisine: American
Servings: 6 servings
Calories: 489kcal
Author: Sarah Baumeister

Ingredients

  • 2 lbs. frozen beef meatballs
  • 16 oz. jar pepperoncini peppers drained
  • ½ au jus packet appx. 1 tablespoon
  • ½ ranch packet appx. 1 tablespoon
  • 4 tbsp. butter cut into chunks
  • 1 cup water

Instructions

  • For the liquid, combine water, ½ packet ranch seasoning, and ½ packet au jus. Stir well.
  • To your crockpot, add frozen meatballs. Pour liquid over top, along with drained pepperoncini, and pats of butter.
  • Cook on low for 4 to 5 hours. Stir before serving.

Nutrition

Calories: 489kcal | Carbohydrates: 4g | Protein: 27g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 130mg | Sodium: 166mg | Potassium: 630mg | Fiber: 3g | Sugar: 1g | Vitamin A: 514IU | Vitamin C: 64mg | Calcium: 35mg | Iron: 2mg