Crockpot Mississippi Meatballs
My Crockpot Mississippi Meatballs are the ultimate comfort food—savory, buttery, and packed with a zesty punch. Just toss everything in the slow cooker and watch the flavors come together effortlessly!
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It all comes from the legendary Mississippi pot roast, a recipe that took the internet (and Southern kitchens) by storm. These little bites of heaven are juicy, tender, and coated in a rich, zesty gravy with the perfect balance of savory, tangy, and buttery goodness.
They are perfect for busy weeknights, potlucks, or game day snacking—basically, anytime I want something comforting without a ton of effort.
Have extra meatballs? Try our slow cooker salisbury steak meatballs too!
Why I love this recipe
This is one of those meals that tastes like a labor of love, but in reality, it just quietly works in the slow cooker. The slow-cooked beef meatballs are fall-apart tender, infused with the deep umami of au jus, the richness of ranch, and a zippy kick from the pepperoncinis.
Ingredients
- frozen meatballs
- pepperoncini peppers & juice
- low-sodium beef broth or water
- au jus gravy mix
- ranch seasoning mix
- unsalted butter
- parsley
If you’re planning to serve these over mashed potatoes, I’d recommend making extra gravy. Just stir in an extra ½ cup of beef broth or water while cooking. The seasonings will blend into a rich, flavorful sauce, and the cooking time stays the same.
Step by step
- Add meatballs to a crockpot.
- Pour in the peperoncini juice and beef broth, then sprinkle the au jus gravy mix and ranch seasoning mix on top. Stir to combine.
- Place the sliced butter and peperoncini peppers on top of the meatballs.
- Cover with the lid and cook on LOW for 3-5 hours, or until the meatballs are fully heated through. Stir halfway through to ensure even cooking.
- Garnish with fresh chopped parsley. Serve as an appetizer on its own or as a meal over mashed potatoes or rice. Enjoy!
Tips for best results
- Whole or sliced pepperoncini peppers will work in this recipe. Use more or less to the desired taste.
- Use any frozen meatballs you like such as Angus beef, Italian, or even turkey. This recipe is also great with homemade meatballs (fresh or frozen). If using fresh homemade meatballs, cooking times may vary slightly. Cook on Low for 4-6 hours or until the internal temp of the meatballs reaches 160-165 F.
- The au jus gravy mix and ranch seasoning mix add a lot of sodium. You don’t need to add any salt. If using beef broth, be sure to get low sodium or no salt added.
Variations
If you want to tone down the heat, replace the pepperoncini juice with extra beef broth or water.
Serving suggestions
These crockpot meatballs are a game-changer! Serve them as an easy appetizer or ladle them over creamy whipped mashed potatoes or egg noodles for a hearty meal. And if you want to go all out, toast a hoagie roll, add some provolone, and turn them into the most satisfying Mississippi meatball sub.
Storage
Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, warm them on the stove or pop them in the microwave. If you want to freeze them, they’ll keep for up to 3 months in a freezer-safe container (affiliate link). Just thaw, heat, and enjoy!
If you try this recipe please comment and rate it below, I love hearing from you!
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Crockpot Mississippi Meatballs
- Total Time: 3 hours 10 minutes
- Yield: 8 1x
Description
My Crockpot Mississippi Meatballs are the ultimate comfort food—savory, buttery, and packed with a zesty punch. Just toss everything in the slow cooker and watch the flavors come together effortlessly!
Ingredients
Ingredients
- 36 oz frozen meatballs
- 1/2 cup pepperoncini juice
- 1/2 cup low-sodium beef broth, or water
- 1 ounce envelope au jus gravy mix
- 1 ounce envelope of ranch seasoning mix
- 1/2 cup (1 stick) unsalted butter, sliced
- 1 cup sliced pepperoncini peppers, or more if desired
- fresh parsley, for garnish (optional)
Instructions
Instructions
- Add meatballs to a slow cooker.
- Pour in the pepperoncini juice and beef broth, then sprinkle the au jus gravy mix and ranch seasoning mix on top. Stir to combine.
- Place the sliced butter and pepperoncini peppers on top of the meatballs.
- Cover with the lid and cook on low for 3-5 hours, or until the meatballs are fully heated through. Stir halfway through to ensure even cooking.
- Garnish with fresh chopped parsley if desired.
Notes
- Whole and sliced peperoncini peppers will work in this recipe. Use more or less to the desired taste.
- Use any frozen meatballs you like such as Angus beef, Italian, or even turkey. This recipe is also great with homemade meatballs (fresh or frozen).
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 509
- Sugar: 5.1 g
- Sodium: 942.1 mg
- Fat: 40.4 g
- Carbohydrates: 21 g
- Fiber: 6.8 g
- Protein: 20.3 g
- Cholesterol: 114.7 mg
