Crockpot Mississippi Meatballs

Crockpot Mississippi Meatballs are a flavorful, tangy, and slightly spicy twist on the famous Mississippi pot roast—made bite-sized! These tender meatballs simmer in a slow cooker with ranch seasoning, au jus mix, and tangy pepperoncini for a bold and easy appetizer or main dish.

Why You’ll Love This Recipe

This recipe is a perfect combination of convenience and flavor. Using frozen or homemade meatballs, you can toss everything in the slow cooker and let it do the work. The meatballs come out juicy and flavorful, making them ideal for game day snacks, weeknight dinners, or party appetizers. Minimal prep, maximum taste!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Frozen or homemade meatballs
• Dry ranch seasoning mix
• Dry au jus gravy mix
• Unsalted butter
• Pepperoncini peppers (whole or sliced)
• Pepperoncini juice (optional, for more tang)

directions

1. Add meatballs to the bottom of the crockpot.
2. Sprinkle the dry ranch seasoning and au jus mix evenly over the meatballs.
3. Place sliced butter over the top and add pepperoncini peppers and a splash of juice (if using).
4. Cover and cook on low for 4–5 hours or on high for 2–3 hours, until meatballs are hot and infused with flavor.
5. Stir gently before serving. Serve warm as an appetizer or over mashed potatoes, rice, or hoagie rolls.

Servings and timing

Serves 6–8 as a main or 10–12 as an appetizer
Prep time: 5 minutes
Cook time: 4 hours (low) or 2 hours (high)
Total time: 4–5 hours

Variations

• Homemade meatballs: Use your favorite meatball recipe (beef, turkey, or pork).
• Spicy version: Add more pepperoncini or a dash of hot sauce.
• Cheesy: Top with shredded provolone or mozzarella just before serving.
• Gravy-style: Add a splash of beef broth or cream for a saucier consistency.
• Low-carb: Use low-carb meatballs and ensure the seasoning mixes are keto-friendly.

storage/reheating

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a saucepan over medium-low heat or in the microwave until heated through. You can also freeze them for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

What are Mississippi Meatballs?

They are a spin-off of Mississippi pot roast, using the same seasoning mix and flavors but with meatballs instead of a beef roast.

Can I use homemade meatballs?

Yes, just make sure they are fully cooked before adding them to the crockpot.

Do I have to use frozen meatballs?

No, fresh cooked meatballs work great too—just adjust the cook time slightly.

Is it spicy?

The pepperoncini adds a mild tang and heat, but it’s generally not too spicy. Adjust to taste.

What’s the best way to serve these meatballs?

Serve as a party appetizer with toothpicks or as a main dish over mashed potatoes, noodles, or in sub rolls.

Can I double the recipe?

Yes, just use a larger slow cooker and extend the cooking time if needed.

What if I don’t have au jus mix?

You can substitute with onion soup mix or beef bouillon powder in a pinch.

Can I cook them on the stovetop?

Yes, simmer all ingredients in a covered skillet on low for about 30–40 minutes.

Should I stir during cooking?

No need to stir during cooking—just give it a good mix at the end.

Can I make this ahead of time?

Absolutely. Assemble everything in the crockpot insert and refrigerate overnight. Start cooking the next day as directed.

Conclusion

Crockpot Mississippi Meatballs are a mouthwatering, hands-off recipe that brings big flavor with minimal effort. Whether you’re hosting a party, prepping for game day, or just need a comforting dinner, these slow-cooked meatballs will hit the spot. Set it, forget it, and enjoy every juicy bite.

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