Crock Pot Mississippi Meatballs

32 ounce bag frozen meatballs ((I used Johnsonville homestyle))

1 ounce packet au jus gravy mix ((low or no sodium if you are sensitive to salt))

1 ounce packet ranch dressing mix ((see notes below))

½ cup water

¼ cup peperoncini juice ((or beef broth, see my notes below))

½ cup (1 stick) unsalted butter, sliced

8 pepperoncini peppers

Place 32 ounce bag frozen meatballs into the bottom of a 6 quart slow cooker.
Mix together 1 ounce packet au jus gravy mix, 1 ounce packet ranch dressing mix, ½ cup water and ¼ cup peperoncini juice until combined. Pour on top of the meatballs and stir so they are coated.
Place ½ cup (1 stick) unsalted butter, sliced on top, scattered.
Add 8 pepperoncini peppers (just scatter them around).
Cover and cook on low for 3-4 hours, try and stir them every 30 minutes or so, so they don’t burn. Serve immediately with the drippings as a gravy over the meatballs.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍖Meatballs

Cuisine🇺🇸American

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 4h