Mississippi Meatballs in the Crock Pot
If you love the original Mississippi Pot Roast with ranch seasoning, au jus, and pepperoncini's, you will love Mississippi Meatballs in the Crock Pot using frozen meatballs for an easy weeknight shortcut.
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Servings: 6 servings
Equipment
Ingredients
- 32 ounce bag frozen meatballs
- 4-6 pepperoncinis
- 1 cup beef broth low sodium or no salt added version
- 1 ounce packet ranch
- 0.87 ounce packet au jus or brown gravy low sodium
- 4 tbsp butter sliced
Instructions
- Spray a crock pot with nonstick cooking spray or use a crockpot liner.
- Add in the meatballs, ranch seasoning, au jus gravy and beef broth. Give it a good stir.
- Place the pepperoncinis and butter slices on top of the meatballs.
- Cook on low 4 hours, stirring halfway. If you need this sooner, cook on high for 2 hours.
Nutrition
Calories: 487kcal | Carbohydrates: 3g | Protein: 26g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 130mg | Sodium: 669mg | Potassium: 461mg | Sugar: 0.01g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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