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Brueck's Mississippi Swamp Balls

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The ranch mix adds herby, garlicky notes you will devour. The pepperoncini peppers give a gentle, tangy kick. They cut through the rich gravy perfectly. The butter makes everything silky and rich.
Cook Time: 2.5–6 hours
Total Time: 2.5–6 hours
Yield: 6 servings
  1. Grab your slow cooker. 
  2. Dump in the frozen meatballs. 
  3. Sprinkle the ranch and au jus mixes on top. 
  4. Do not stir them in yet.
  5. Pour the beef broth over everything. 
  6. Scatter the pepperoncini peppers on top. 
  7. Add the slices of butter. (A hard-learned tip: use real butter for the best flavor).
  8. Put the lid on your slow cooker. 
  9. Cook on low for 5-6 hours. 
  10. Or cook on high for 2.5-3 hours. 
  11. The meatballs will be tender and full of flavor.
  • Spicy Kick: Add a spoonful of the pepperoncini juice. It gives the sauce a real zing.
  • Hawaiian Twist: Use pineapple chunks instead of peppers. It makes a sweet and tangy glaze.
  • Italian Style: Swap ranch mix for Italian dressing mix. Top with mozzarella cheese at the end.

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