Crockpot Mississippi Meatballs Recipe
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.
- 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
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
- Prepare the meatballs: Place the frozen meatballs evenly in the bottom of the crockpot to ensure even cooking and coating with the seasonings.
- 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.
- 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.
- 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.
- 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.
- 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
