Slow Cooker Mississippi Meatballs are the perfect blend of tangy, savory, and rich flavors, all with minimal effort. This recipe brings together the famous Mississippi Pot Roast flavors into bite-sized, tender meatballs that can be enjoyed over mashed potatoes, rice, or even on their own as a satisfying appetizer. Using frozen meatballs as a base makes this dish incredibly convenient, allowing you to focus on the bold, comforting flavors that make this dish unforgettable.

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The magic of this dish lies in its unique combination of ingredients. Pepperoncini peppers add a tangy kick, while beef broth and gravy mix create a rich, savory sauce that coats each meatball perfectly. The ranch dressing mix brings a creamy, herby undertone that balances the heat from the peppers. As the meatballs cook slowly in this flavorful mixture, they absorb all the delicious juices, making each bite juicy and packed with flavor.

Whether you're preparing for a family dinner, a potluck, or just want something comforting and easy, these Mississippi Meatballs are sure to be a hit. The slow cooker does all the work, ensuring the meatballs are tender and the sauce is thick and rich.

Serving Suggestions:

- Serve these meatballs over creamy mashed potatoes to soak up all the delicious sauce.

- Pair them with buttered egg noodles or rice for a complete meal.

- Enjoy them as a hearty appetizer at your next gathering, with toothpicks for easy serving.

Nutritional Information (per serving, based on 6 servings):

• • Calories: 380  
  • Total Fat: 23g  
  • Saturated Fat: 9g  
  • Cholesterol: 65mg  
  • Sodium: 900mg  
  • Total Carbohydrates: 15g  
  • Dietary Fiber: 2g  
  • Sugars: 3g  
  • Protein: 25g

Storage Information:

- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat gently in the microwave or on the stovetop, adding a splash of broth if needed to loosen the sauce.

- This dish can also be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

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Slow Cooker Mississippi Meatballs Recipe

Ingredients:

• - 32 oz frozen meatballs
• - 1 packet ranch dressing mix
• - 1 packet brown gravy mix
• - 1 cup beef broth
• - 1/2 cup pepperoncini peppers, sliced
• - 1/4 cup pepperoncini juice from the jar
• - 1/2 teaspoon garlic powder
• - 1/2 teaspoon onion powder
• - 4 tablespoons unsalted butter, cut into pieces
• - Fresh parsley, chopped (for garnish, optional)

Instructions:

1. Place the frozen meatballs in the bottom of your slow cooker.

2. In a small bowl, combine the ranch dressing mix, gravy mix, garlic powder, and onion powder. Sprinkle this mixture evenly over the meatballs.

3. Pour the beef broth and pepperoncini juice over the meatballs, then add the sliced pepperoncini peppers on top.

4. Dot the butter pieces over the meatballs.

5. Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the meatballs are heated through and the sauce is thickened.

6. Stir the meatballs gently to coat them in the sauce before serving.

7. Garnish with chopped fresh parsley if desired, and serve hot.

These Slow Cooker Mississippi Meatballs are a delightful and easy dish that brings the bold flavors of the classic Mississippi Pot Roast into a convenient, bite-sized form. Whether served over a bed of mashed potatoes, noodles, or as a party appetizer, these meatballs are sure to be a crowd-pleaser!