Description
This Crock Pot Mississippi Meatballs recipe is a flavorful and easy-to-make slow cooker meal perfect for gatherings or weeknight dinners. Featuring tender frozen meatballs simmered in a savory blend of ranch seasoning, garlic, pepperoncini peppers, and melted butter, this recipe delivers a zesty and comforting dish with minimal effort.
Ingredients
Scale
Main Ingredients
- 3 pounds frozen meatballs
- 1 tablespoon garlic, minced
- 3 tablespoons dry ranch seasoning (about 1 and ½ packets)
- 8 tablespoons butter
- ½ (16 ounce) jar whole pepperoncini peppers with juice
- 1 teaspoon red chili flakes
- 2 bouillon cubes
- 2 teaspoons parsley flakes
- 1 teaspoon onion powder
- 2 teaspoons celery salt
Instructions
- Prepare Meatballs: Place the frozen meatballs evenly in the crock pot, ensuring an even layer for consistent cooking.
- Make Seasoning Mix: In a medium-sized bowl, combine the dry ranch seasoning, minced garlic, red chili flakes, parsley flakes, onion powder, and celery salt. Stir well to blend all spices uniformly.
- Prepare Bouillon Mixture: Dissolve the bouillon cubes in 1 cup of warm water in a small bowl until fully dissolved to create a flavorful broth.
- Assemble Ingredients: Add the whole pepperoncini peppers and half of the juice from the jar around and on top of the meatballs. Dot the butter evenly over the meatballs, then pour the bouillon mixture across the crock pot. Finally, sprinkle the seasoning blend over everything to maximize flavor infusion.
- Cook: Cover the crock pot and cook the meatballs on LOW heat for 4 hours, allowing the flavors to meld and the meatballs to become tender.
- Garnish and Serve: Once cooking is complete, garnish the meatballs with chopped fresh chives and additional pepperoncini peppers if desired. Serve warm.
Notes
- You can substitute fresh garlic for minced garlic if preferred, adjusting quantity to taste.
- Use low-sodium bouillon cubes to control the salt level.
- If you prefer a spicier dish, add extra red chili flakes or some chopped pepperoncini peppers.
- For a thicker sauce, you can remove the lid during the last 30 minutes to reduce the liquid slightly.
- These meatballs can be served over mashed potatoes, rice, or alongside crusty bread.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 55mg
