Crockpot Mississippi Meatballs

If you’re a fan of Mississippi pot roast, these Crockpot Mississippi meatballs are about to be your new obsession!

They transform the pot roast’s beloved flavors into a tasty, party-ready dish. You’ll love the tangy pepperoncini, savory au jus, zesty ranch, and rich butter.

The meatballs are tender and swim in a tangy, rich, velvety sauce.

Serve them as tasty finger foods or pair them with sides for a quick and easy dinner. 

Why You’ll Love These Crockpot Mississippi Meatballs

Effortless Hosting: These meatballs are perfect for entertaining. They can serve a crowd with minimal effort. Just dump the ingredients and walk away!

Budget-Friendly: You can whip these up with convenient frozen meatballs and pantry staples. It’s a surprisingly economical option for feeding large groups or meal prepping. 

Bold, Tangy Taste: The savory ranch pairs beautifully with the rich au jus and tangy pepperoncini. It’s a delightful balance of tastes that’s comforting and exciting.

Minimal Cleanup: All you’ll need for this recipe is a Crockpot and a small bowl for prep. It keeps kitchen mess to a minimum and makes post-meal cleanup a breeze.

Ingredients

• Frozen Meatballs: Pre-made meatballs are super convenient for slow-cooking. They’re hearty and delicious without the hassle of making them from scratch. 

• Ranch Dressing Mix: A single packet adds an unbelievable amount of flavor to the sauce. It makes it tangy, herbaceous, and slightly creamy, too. 

• Au Jus Gravy Mix: The deep, savory base of the sauce. It thickens while cooking for a rich, comforting coating. (Substitute brown gravy mix if preferred.)

• Butter: It dials up the richness and makes the sauce silky smooth.

• Pepperoncini Peppers: For acidity, a mild heat, and a unique pickled tang. 

• Fresh Parsley: It contrasts the hearty, savory meatballs and sauce. 

How to Make Crockpot Mississippi Meatballs

Like the ingredients list, the steps for this recipe are pretty simple. 

1. Prepare the Crockpot. Spread the meatballs (still frozen) evenly over the bottom of a 6-quart slow cooker. 

2. Make the sauce. Mix the ranch dressing mix, gravy mix, water, and 1/4 cup of pepperoncini juice. Whisk until well-blended, then pour the mixture over the meatballs. 

3. Add the butter and peppers. Slice the butter into tablespoon-sized pieces. Drop them evenly over the sauced meatballs. Scatter the pepperoncini on top. 

4. Cook. Return the lid to the Crockpot and cook on low for 3 to 4 hours. Stir the meatballs once halfway through to ensure they’re evenly sauced. 

5. Serve. Serve them as stand-alone appetizers or over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley and enjoy! 

Tips for the Best Crockpot Mississippi Meatballs

These are my favorite tips for making Crockpot Mississippi meatballs: 

• Don’t skimp on the seasoning. Don’t skimp on the ranch dressing and au jus mixes, as that’s where the flavor is. Be sure to whisk them thoroughly with the water and pepperoncini juice. Make it as smooth as possible before pouring it over the meatballs. 

• Be generous with the butter. Slice it in even portions and place it evenly across the meatballs. This ensures consistent flavor distribution and richness throughout. 

• Select your spice level. You don’t want to leave the pepperoncini peppers out. Their juice and flavor are essential for the meatballs’ signature tang. You can, however, remove the seeds if you’re sensitive to heat. 

• Don’t overcook! You may be tempted to cook the meatballs on high to prepare them faster. Don’t do it! Cooking them on low for no more than 4 hours will keep them tender and juicy. 

• Thin it out. If the sauce is too thick, add water or beef broth to thin it. Add it in 1/4 cup increments to avoid getting it too runny. 

• Go homemade. Honestly, part of the reason I love this recipe is because the frozen meatballs make it so convenient. But if you want to use homemade meatballs, you can. Just sear or bake them first to ensure they hold their shape. 

• Have fun with variations. You can boost the flavor by adding half an onion (sauteed) or spicy pepperoncini for more heat. Substitute turkey or chicken meatballs for a lighter option. Or add cream cheese for a creamier sauce. 

Serving Suggestions

Though these meatballs taste great by themselves, they’re even better with comforting bases and sides. Try any of the following: 

• Mashed potatoes
• Roasted potatoes
• Rice
• Egg noodles
• Cornbread

You can even shove them on a sub roll for a tasty sub sandwich. 

How to Store

If you’re lucky enough to have leftovers, don’t discard them. They taste just as yummy on day two or three. 

To Store: Refrigerate the cooled meatballs and sauce in an air-tight container for up to 4 days. Refrigerate them within 2 hours of cooking for optimal food safety.

To Freeze: Allow the meatballs and sauce to cool completely. Then, transfer them to a freezer-safe container or bag. Freeze for 3-4 months. For the best results, thaw them overnight in the fridge before reheating.

To Reheat: Place the meatballs and sauce in a covered pot over medium-low heat until simmering. Stir occasionally. For smaller portions, cover the bowl with a damp paper towel. Microwave at 50% power in 1-minute increments until heated through.