Slow Cooker Mississippi Meatballs Recipe for Dinner or Appetizers (7 Ingredients) by Donna John

Mississippi recipes went viral not too long ago, and they are still popular. I've made Mississippi chicken and Mississippi pot roast for dinner, and both were so delicious. When a slow-cooker Mississippi meatballs recipe came through my feed, I knew I had to try it.

The original slow-cooker recipe took some tweaking. Not being a novice cook, the amount of liquid in the recipe concerned me. Thank goodness I went with my gut, because more liquid and less cooking time was exactly what the original recipe needed.

Photo credit (all photos): Donna John

Here is what you'll need to grab for this high-protein slow-cooker meatballs recipe: a bag of frozen meatballs, a packet of dry ranch seasoning, a packet of dry au jus seasoning, a jar of pepperoncini peppers, butter and water from the tap. The ingredients cook up in the slow cooker on high in about two hours and on low in about five to seven hours.

These moist low-carb meatballs can be served with toothpicks as an appetizer right out of the slow cooker or as a main dish for dinner over rice, egg noodles or your favorite grain.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 2 hours (low) or 5 to 7 hours (high)
Total Time: 2 to 7 hours
Servings: 6 (as a main dish)

Ingredients

• 28 - 32 ounces (1 bag) frozen meatballs
• 1 ounce (1 packet) dry ranch seasoning
• 1 ounce (1 packet) dry au jus seasoning
• 10 pepperoncini peppers
• 1/4 cup pepperoncini brine (from the jar of peppers)
• 1 cup water
• 1/2 cup (1 stick) butter, cut into pieces

Here's how to make it: 

1. Put the meatballs into the slow cooker. (Use whatever type of frozen meatballs you like. I used homestyle meatballs.)
   
2. Sprinkle on the ranch and au jus seasonings.
   
3. Add the pepperoncini peppers, brine, water and butter pieces.
   
4. Cover the slow cooker.
   
5. Cook on low heat for 5 to 7 hours or high for 2 hours, or until the meatballs are cooked.
   
6. Serve as an appetizer with toothpicks or for dinner over rice or egg noodles.
   
7. Sprinkle with parsley flakes, if desired, for a little color. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

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