Slow Cooker Mississippi Meatball Subs

 Twelve weeks of recovery from major hand surgery is extremely boring.  And I'm not one to ask for help.  Thank goodness I've spent over 31 years with Mr. Devilish Dish.  You don't want just any old stranger to help you fasten your bra every morning.  Other than extreme pain, not being independent was one of my biggest frustrations.  Hubs did all of the cooking.  He did almost everything all by himself for three months.  When I got a little bit more healed, I was really anxious to get back in the kitchen.  There weren't many things I could do, and to this day almost 5 months later I'm still stymied by lids and zip-style packaging.  But I was determined to make a meal for him, just to give him one night off from being my full-time nurse, bartender, bra fastener and more.  I've made Mississippi Roast in the slow cooker before.  It's delicious as a sandwich, and even better on mashed potatoes.  I knew we liked the flavor combination, and with a handful of ingredients dumped into the slow cooker this was my first foray back into the kitchen. It was warm and hearty and best of all, easily prepared with one hand.  

These turned out pretty darned good.
You could serve the meatballs as an appetizer
or on mashed potatoes or noodles, but we 
enjoyed them on a toasty roll as a sandwich.

Simply combine the short list of ingredients
in your slow cooker and cook.

The meatballs get piping hot and the other
ingredients combine to make a great
au ju-style sauce for dipping, or great
over mashed potatoes.

Delicious, and so simple you can almost 
make it with one hand like I did!

Slow Cooker Mississippi Meatball Subs


(1) 32-ounce bag frozen meatballs
2 cups beef broth
(1) packet Ranch seasoning
(2) packets brown gravy or au jus mix
(1) jar pepperoncini peppers (whole or sliced)

(1) stick unsalted butter

In your slow cooker, add your meatballs.  In a separate bowl combine beef broth, ranch seasoning, gravy mix, and pepperoncini liquid from the jar.  Mix well and pour over meatballs.  Add in peppers and top with the stick of butter.  Cook on low 3-4 hours, stirring occasionally until meatballs are piping hot and sauce has thickened a little bit.  Serve on toasted rolls with sauce for dipping.

Prep Time: Approximately 10 minutes Cook Time: Approximately 4 hours