Crockpot Mississippi Meatballs Recipe

Introduction

This Crockpot Mississippi Meatballs recipe takes a classic flavor combination and makes it effortless using your slow cooker. Tender meatballs simmer in a tangy, buttery sauce with pepperoncini peppers, perfect for a party appetizer or a comforting meal.

Ingredients

• 1 (26-ounce) bag frozen meatballs
• 1 packet au jus gravy mix
• 1 packet ranch seasoning mix
• 1 (16-ounce) jar sliced pepperoncini peppers (with juice)
• ½ cup water
• ½ cup butter, diced

Instructions

1. Step 1: Place the frozen meatballs into the crockpot. Sprinkle the au jus gravy mix and ranch seasoning mix evenly over the meatballs.
2. Step 2: Pour the sliced pepperoncini peppers along with their juice and the ½ cup of water into the crockpot.
3. Step 3: Add the diced butter on top of the mixture, distributing it evenly.
4. Step 4: Cover the crockpot and cook on LOW for 3 to 4 hours, stirring occasionally to meld the flavors.
5. Step 5: Serve the meatballs hot, either as a tasty appetizer or over potatoes or noodles for a hearty meal.

Tips & Variations

• For extra flavor, use homemade ranch seasoning and au jus gravy mix if available.
• Add chopped fresh parsley just before serving for a burst of color and freshness.
• If you like it spicier, add a few slices of jalapeño or a dash of hot sauce to the crockpot.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. This dish also freezes well—freeze in a suitable container for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, fresh meatballs work fine but may cook faster. Reduce the cooking time or check for doneness earlier to avoid overcooking.

Can I prepare this in an instant pot instead of a crockpot?

You can adapt this recipe for an instant pot by using the sauté function to brown meatballs if desired, then pressure cooking on high for about 10 minutes. Allow natural pressure release for best results.

Crockpot Mississippi Meatballs Recipe

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4.7 from 93 reviews

Crockpot Mississippi Meatballs are a simple yet flavorful slow-cooked appetizer or main dish featuring tender frozen meatballs simmered in a tangy pepperoncini and ranch sauce. This easy recipe combines the zesty kick of au jus gravy, ranch seasoning, and pepperoncini peppers with rich butter, delivering melt-in-your-mouth meatballs perfect for parties or family dinners.

• Author: Luna
• Prep Time: 5 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 35 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meatballs

• 1 (26-ounce) bag frozen meatballs

Seasonings and Sauce

• 1 packet au jus gravy mix (about 1 ounce)
• 1 packet ranch seasoning mix (about 1 ounce)
• 1 (16-ounce) jar sliced pepperoncini peppers with juice
• ½ cup water
• ½ cup butter, diced

Instructions

1. Prepare the meatballs: Place the frozen meatballs evenly in the bottom of the crockpot to ensure even cooking and coating with the seasonings.
2. Add seasoning mixes: Sprinkle the au jus gravy mix and ranch seasoning mix evenly over the meatballs, which will infuse them with rich and tangy flavors as they cook.
3. Pour in peppers and liquids: Add the sliced pepperoncini peppers along with their juice, then pour in ½ cup of water. This combination creates the flavorful cooking liquid that will keep the meatballs moist.
4. Add butter: Dot the top of the meatballs with diced butter pieces, which melt during cooking to add richness and a smooth texture to the sauce.
5. Cook low and slow: Cover the crockpot and cook the meatballs on LOW for 3 to 4 hours, stirring occasionally to ensure they are evenly coated with the sauce and fully heated through.
6. Serve: Once cooked, serve the meatballs hot as an appetizer or over potatoes, noodles, or rice for a satisfying main dish.

Notes

• Stir occasionally during cooking to prevent sticking and ensure even flavor distribution.
• For a spicier kick, include some of the pepperoncini seeds or add a pinch of red pepper flakes.
• These meatballs reheat well and can be stored in the refrigerator for up to 3 days.
• For a thicker sauce, remove the lid during the last 30 minutes to let some liquid evaporate.
• Serve with toothpicks for easy appetizer-style eating at parties.

Keywords: Mississippi meatballs, crockpot meatballs, easy appetizer, slow cooker recipe, ranch meatballs, party appetizers