I know since this has pepperoncini peppers in it that folks are going to call it "Mississippi Meatballs", but I will be hot damned if I am going to do it. I don't care if the lady that created the phenomenon was from Mississippi. It's still the worst state. What I used: 32 oz of homestyle meatballs. Frozen, yo. A jar of pepperoncini peppers Au Jus seasoning Ranch powder seasoning 4 tbl butter Water. Not from a smelly well in great grandma's yard. Get you some filtered water. What I did: Put the frozen meatballs in your slow cooker. Add half a cup of water, 1/4 cup of pepperoncini juice, half the packet of Au Jus, and half a packet of Ranch. Pour it over the balls. Tee hee. Add a few pepperoncini peppers and 4 pats of butter atop the balls. Tee hee. I'll stop. Turn the slow cooker to low for 4 hours. Now, I lallygagged with my sisters, niece and nephew today so I didn't have quite 4 hours until dinner time, so I did 2 hours on low, one on high, and back to low for about 15-20 minutes. Long enough for Jared to make a side dish of stir fry. I stirred everything well after the first two hours, and added almost the remainder of the two packets into the meatBALL mixture, and stirred more. They were way better than I was expecting, and I wouldn't change a thing when making them again. Enjoy.
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I enjoy sports, binge watching TV, food, reading, and slightly bearded men.
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