Crock Pot Mississippi Meatballs
Made with a few simple ingredients, Crock Pot Mississippi Meatballs are a ridiculously good party appetizer but also hearty enough for dinner. This recipe has robust flavors of ranch and garlic with a mild spicy kick from peppers. Thanks to the slow cooker, it's so easy to make!
Servings: 8 servings
Calories: 568kcal
Equipment
Ingredients
- 3 pounds frozen meatballs
- 1 tablespoon garlic minced
- 3 tablespoons dry ranch seasoning about 1 and ½ packets
- 8 tablespoons butter
- ½ 16 ounce jar whole pepperoncini peppers with juice
- 1 teaspoon red chili flakes
- 2 bouillon cubes
- 2 teaspoons parsley flakes
- 1 teaspoon onion powder
- 2 teaspoons celery salt
Instructions
- Place the frozen meatballs in the crock pot.
- In a bowl, mix together the ranch seasoning, garlic, red pepper, parsley flakes, onion powder, and celery salt.
- Mix together the bouillon cubes with 1 cup of water in a small bowl.
- Place pepperoncini peppers and half the juice from the jar around the meatballs. Add butter. Pour in the bouillon and sprinkle on the seasoning mixture.
- Cover and cook on LOW for 4 hours. Once done, garnish with chopped chives and additional pepperoncini.
Video
Nutrition
Serving: 1serving | Calories: 568kcal | Carbohydrates: 4g | Protein: 29g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 153mg | Sodium: 1.433mg | Potassium: 508mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 437IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg