Description
Experience the incredible flavors of Mississippi with this easy slow cooker beef meatball skillet. Perfectly tender meatballs simmered in a rich, savory sauce make for a comforting meal with minimal effort.
Ingredients
Scale
- 2 to 2.5 pounds frozen beef meatballs
- 1.5 to 2 pounds small waxy potatoes (like red potatoes or Yukon golds), cut into 1-inch chunks
- 4 tablespoons unsalted butter
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- 1/2 to 3/4 cup whole or sliced pepperoncini peppers
- 1/4 cup pepperoncini brine
- 1 cup beef broth
- 4 ounces cream cheese (optional)
Instructions
- Wash the small potatoes thoroughly and cut them into roughly 1-inch chunks.
- Place the chopped potatoes in an even layer at the bottom of your slow cooker.
- Carefully arrange the frozen beef meatballs on top of the potatoes, distributing them evenly.
- Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the meatballs and potatoes.
- Scatter the pepperoncini peppers over everything and pour the 1/4 cup of pepperoncini brine over the ingredients.
- Add the cup of beef broth to the slow cooker, pouring it around the sides.
- Slice the cold butter into several small pieces and dot them over the top of the ingredients.
- Cover your slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the potatoes are fork-tender and the meatballs are heated through.
- If using cream cheese, about 30 minutes before serving, stir in the softened cream cheese until fully melted and incorporated into the sauce.
- Once cooked, stir to ensure all the potatoes and meatballs are coated in the sauce and serve warm.
- Prep Time: 15 mins
- Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Adjust the amount of pepperoncini peppers and brine to your taste preference. For a thicker sauce, whisk together cornstarch and water to create a slurry and stir it in during the last 30 minutes of cooking.