Easy Slow Cooker Mississippi Meatballs
This fiercely rich slow cooker Mississippi meatball recipe completely destroys your boring appetizer routine! Massive piles of fully cooked meatballs are aggressively dumped into a violently heavy, intensely savory butter and pepperoncini gravy that furiously bubbles
Ingredients
- 32 oz Frozen homestyle meatballs completely fully cooked and wildly savory
- 1 packet (1 oz) Au jus gravy mix intensely dark and highly salty dry powder
- 1 packet (1 oz) Ranch dressing mix fiercely sharp and deeply herbaceous dry powder
- 1/2 cup Unsalted butter 1 whole stick, completely cold and sliced into massive pats
- 1 cup Jarred pepperoncini peppers violently tangy and perfectly whole
- 1/4 cup Pepperoncini juice completely raw and highly acidic straight from the jar
- 1/2 cup Beef broth deeply dark and intensely rich
Instructions
- Prep the Heavy Base: Aggressively rip open your massive bag of totally frozen homestyle meatballs and violently dump every single completely hard sphere directly into the bottom of a large heavy slow cooker.
- Dump the Aggressive Powders: Tear the tops entirely off your dry au jus and ranch seasoning packets. Aggressively scatter the highly salty powders completely evenly over the massive mountain of frozen beef, violently ensuring every single meatball gets covered.
- Build the Rich Emulsion: Aggressively scatter your massive, wildly tangy pepperoncini peppers completely across the top. Violently pour the sharp pepperoncini juice and the deeply dark beef broth entirely over the top, washing some powder into the heavy bottom.
- Drop the Heavy Dairy: Take your completely cold stick of unsalted butter and violently slice it into exactly eight massive pats. Aggressively place the thick squares of solid dairy entirely across the very top so they violently melt directly down into the heavy sauce.
- Slow Cook to Perfection: Violently jam the heavy glass lid completely onto your ceramic slow cooker. Turn the aggressive machine directly to the LOW heat setting and let the incredibly heavy gravy violently bubble for exactly 4 consecutive hours.
- Stir and Serve: Rip the wildly steaming lid entirely off the hot pot. Use a massive wooden spoon to vigorously stir the violently hot meatballs, aggressively forcing the melted butter and dark gravy to completely coat every single bite before serving over heavy mashed potatoes or with party toothpicks!
Notes
Meatball Warning: You absolutely must avoid horribly using completely raw ground beef meatballs for this exact recipe. You desperately need to vigorously use fully cooked frozen meatballs; otherwise, the intense slow cooking will violently turn your heavy gravy into a horrible, greasy puddle.
Sodium Warning: Do not violently try to use highly salted butter. You must rigorously use completely unsalted butter, or the intense dry powder mixes will fiercely cause the heavy gravy to become violently inedible.
Storage: Let the incredibly hot ceramic insert completely cool to total room temperature. Store the leftover baked beef in tightly sealed glass boxes in the cold refrigerator for up to 4 consecutive days maximum.
Reheating Warning: Intensely reheat the individual beef portions gently in a screaming hot saucepan on the stovetop. Violently blasting the delicate meatballs in the aggressive office microwave will completely boil the butter fats, fiercely causing the beautiful gravy to violently separate.