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Crockpot Mississippi Meatballs turn frozen meatballs into a delicious meal or appetizer! The meatballs are slow cooked in a very flavorful mix of Au Jus, ranch seasoning, and pepperoncini.
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The slow cooker is one of my favorite methods for preparing savory dishes with lots of flavor and that’s exactly what you get with this Mississippi meatball recipe!
You get loads of savory flavor from the au jus and ranch seasoning, with a little tang from the juice in the jar of pepperoncinis. The peppers themselves have a little spice to them, but they’re left whole so it’s easy to avoid them if you’re not a spice lover.
These are amazing served over our baked mashed potatoes, over some white or brown rice, or as an appetizer. The extra sauce is delicious drizzled over the potatoes and rice, too.
What are Mississippi Meatballs?
The original recipe here is for Mississippi Pot Roast, which as you might have guessed, is said to have originated in Mississippi! It all started with a combination of Au Jus, ranch, and pepperoncini slow cooked with pot roast.
We are totally hooked on this combination of flavors, which has led to lots of similar recipes like Mississippi Chicken, Mississippi Pork Roast, and Crockpot Mississippi Beef and Noodles! And now we have Mississippi Meatballs!
There are so many ways you can enjoy this combination of flavors and frozen meatballs might just be the easiest version yet.
Crockpot Mississippi Meatballs
Ingredients
- 32 ounces frozen homestyle meatballs
- ½ cup water
- ¼ cup pepperoncini juice from jar of pepperoncini
- 1 half packet Au Jus seasoning see notes
- 1 half packet ranch seasoning see notes
- 4 pepperoncini peppers
- 4 tablespoons butter
Instructions
- Add the meatballs to your slow cooker.
- Add the water, pepperoncini juice, au jus seasoning, and ranch seasoning to your measuring cup and whisk well to combine. Pour over the meatballs.
- Add the peppers on top of the meatballs. Slice the butter into pats and place over the meatballs.
- Cover the slow cooker and cook on low heat for 4 hours.
- Stir well before serving to coat the meatballs in the sauce.
Tips & Notes:
Nutrition Information:
Ingredient Notes:
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Meatballs – We’re starting with pre-made frozen homestyle meatballs, the kind you can find at most grocery stores. You could use another flavor, but choose one that works well with the spice packets in this recipe – we don’t love Italian meatballs for this.
Pepperoncini – A lot of the great flavor in this recipe comes from the seasoning but my favorite addition are the pepperoncini peppers and the juice from the jar! They add more tanginess and bold flavor than spice.
Seasoning – You’ll need half a packet of Au Jus gravy mix and half a packet of ranch seasoning. We only use half a packet to keep this from being too salty. If you’re worried about the sodium content, use a packet of brown gravy mix instead (less sodium) and make your own ranch seasoning.
Butter – We top the meatballs with a few pats of butter before slow cooking to give a richness to the sauce.
What We Love About This Recipe:
- Flavor: The combination of flavors in this recipe is incredible! Au Jus, ranch, pepperoncini… they’re all so flavorful and you’ll love the sauce.
- Easy: This is a very simple crockpot recipe that doesn’t require much preparation at all except for a bit of mixing. Just set it and forget it until you’re ready to eat!
- Versatile: Serve these for dinner over a pile of mashed potatoes and some veggies or dish them up at your next holiday party with toothpicks.
Crockpot Recommendation!
In the market for a new slow cooker? We love this 7 quart Crockpot. It’s simple to use, cooks evenly, and is very budget friendly. Plus, it has a 4 1/2 star rating with over 5,000 reviews on Amazon!
How To Make Mississippi Meatballs:
Meatballs: Start by adding the meatballs to the crockpot. No need to thaw them – just toss them in straight from the freezer.
Mix: Add the water, pepperoncini juice, and half the packets of seasoning to a measuring cup and whisk well to combine before pouring the mixture over the meatballs in the slow cooker.
Pepperoncini: Add the pepperoncini peppers on top of the meatballs. We like to use whole peppers for this but you could use the sliced kind too. Finally, top it all with pats of butter.
Slow Cook: Cover the crockpot and set it to low and let the Mississippi meatballs cook for 4 hours. When ready to serve stir it up well to coat the meatballs in the savory sauce!
Helpful Tips FOR SLOW COOKER MEATBALLS!
- Any variety of meatballs is okay to use, but we do prefer homestyle.
- Cut down the sodium content by using a packet of brown gravy mix and your own mix of ranch seasoning.
- Want more spice? Use sliced pepperoncini peppers and add as many as you like.
FAQ’s:
You can keep any leftovers stored covered or in an airtight container in the fridge for about 3-4 days.
The seasoning mixture used on these meatballs is from the popular Mississippi pot roast recipe, which is said to have originated in Mississippi.
MORE MEATBALL RECIPES!
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