Are these the same as other Mississippi recipes?

They use the same signature flavor profile, but the method changes because meatballs do not release the same juices as a roast. That is why this version includes extra liquid for simmering.

Can I cook these on high?

No. High heat can burn the sauce or make the texture less pleasant. Low is the way to go.

Can I use homemade meatballs?

Yes, but use a lean mixture so the sauce does not turn greasy. You will also need to adjust the cooking time since homemade meatballs vary in size and density.

Not really. The pepperoncini add tang and flavor more than heat. If you are very sensitive to spice, reduce the pepperoncini juice and use less of the peppers.

What kind of meatballs work best?

Plain frozen meatballs work best, especially homestyle ones. Avoid strongly flavored meatballs like Italian-style versions.

Can I serve these as an appetizer?

Absolutely. That is one of the best ways to serve them. They are also excellent over mashed potatoes, rice, or noodles.

Can I make these ahead of time?

Yes. You can cook them ahead and reheat them gently later. They hold up well in the fridge and reheat with a little extra liquid.

Crock Pot Mississippi Meatballs — Easy Comfort Food Dinner

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These Crock Pot Mississippi Meatballs are rich, tangy, buttery, and packed with bold flavor. Made with frozen meatballs and a simple slow cooker sauce, this easy recipe comes together fast and works beautifully for dinner or as a crowd-pleasing appetizer.

Author: Irma
Prep Time: 3 minutes
Cook Time: 4 hours
Total Time: 4 hours 3 minutes
Yield: 6 servings 1x
Category: Appetizer, Dinner, Side Dish
Cuisine: American

Ingredients

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1 bag frozen meatballs, 32 ounces
1 packet au jus gravy mix
1 packet ranch dressing mix
1/2 cup water
1/4 cup pepperoncini juice, or beef broth if preferred
1/2 cup unsalted butter, sliced
8 pepperoncini peppers

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Instructions

Place the frozen meatballs in the bottom of a 6-quart slow cooker.
In a small bowl or measuring cup, whisk together the au jus mix, ranch mix, water, and pepperoncini juice until blended. Pour the mixture over the meatballs and stir gently to coat everything well.
Lay the sliced butter over the top of the meatballs. Scatter the pepperoncini peppers around the slow cooker.
Cover and cook on LOW for 3 to 4 hours. Stir occasionally if possible to keep the sauce from sticking or scorching.
Serve the meatballs hot with plenty of the sauce spooned over the top.

Notes

Use low-sodium seasoning packets if you are watching your salt intake.
If you do not want much heat, skip the pepperoncini juice and use the same amount of beef broth instead. You can also reduce the number of peppers on top.
Do not cook on HIGH. The sauce can burn and the texture will suffer.
Store leftovers in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutrition

Calories: 550kcal
Sugar: 0.3g
Sodium: 462mg
Fat: 47g
Carbohydrates: 3g
Fiber: 0.5g
Protein: 26g

Find it online: https://irmacooks.com/crock-pot-mississippi-meatballs/