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A slow cooker filled with meatballs in sauce, with a metal ladle holding several meatballs above the rest. Whole yellow-green peppers are also visible among the meatballs.

Mississippi Meatballs

These Mississippi meatballs are my go to when I want something cozy without doing much at all. The crock pot turns simple turkey meatballs into a tender, tangy, buttery dish loaded with ranch, au jus, and pepperoncini flavor. It’s easy, comforting, and perfect for busy days when you still want something that tastes like you tried.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course
Cuisine American
Servings 5
Calories 377 kcal

Equipment

  • Crock-Pot
  • Cutting board
  • Knife
  • Measuring cup
  • Tongs or spoon
  • Storage containers

Ingredients
  

  • 26 oz. Frozen turkey meatballs
  • 1 packet ranch seasoning mix
  • 1 packet au jus mix
  • 1/2 cup beef broth
  • 5-6 pepperoncini peppers
  • 6 tablespoons Light butter

Instructions
 

  • Add the Turkey meatballs to your crock pot.Pour in beef broth
  • Sprinkle over the ranch seasoning and au jus.
  • Add pepperoncini peppers, and cut the butter into tabs, placing those around the pot.
  • Cook on high 2 1/2-3 hours or low for 5-6.

Notes

  • Use frozen turkey meatballs so the recipe stays truly dump and go.
  • Add a splash of pepperoncini juice if you want extra tang in the sauce.
  • If the gravy thickens too much, loosen it with a tablespoon or two of broth.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 377kcalCarbohydrates: 6gProtein: 28gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 140mgSodium: 906mgPotassium: 44mgFiber: 0.3gSugar: 2gVitamin A: 901IUVitamin C: 8mgCalcium: 109mgIron: 3mg
Keyword Mississippi meatballs
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