If you’re looking for a meal that’s both easy to make and packed with flavor, look no further than Crock Pot Mississippi Meatballs! This deliciously savory dish has been a favorite for busy weeknights, potlucks, or game day gatherings. It’s one of those recipes that practically makes itself – just toss everything in the slow cooker, and let the magic happen.

This Crock Pot Mississippi Meatballs recipe is a twist on the classic Mississippi Pot Roast, featuring tender meatballs in a flavorful sauce made with ranch seasoning, au jus gravy mix, and a touch of pepperoncini peppers. The result? A juicy, tangy, and savory dish that’s perfect for serving over rice, mashed potatoes, or even on sandwich rolls for a hearty sub.

The beauty of this recipe lies in its simplicity and flavor. It’s a one-pot meal that requires minimal prep, and the slow cooker does the rest. Whether you’re feeding a crowd or making a family dinner, these meatballs will be the star of the show!

The beauty of this Crock Pot Mississippi Meatballs recipe is that it takes almost no effort to create a delicious meal that everyone will love. Whether you’re entertaining guests, hosting a family dinner, or simply want to throw together a hearty meal after a long day, this recipe delivers every time.

WHY YOU’LL LOVE THIS CROCK POT MISSISSIPPI MEATBALLS

• Effortless Prep: Just toss the ingredients into the Crock Pot and let it do all the work—perfect for busy days!
• Flavor Explosion: The zesty ranch seasoning and spicy pepperoncini peppers create a mouthwatering combination that’s both savory and tangy.
• Tender Meatballs: Slow cooking ensures melt-in-your-mouth meatballs that soak up all the delicious flavors.
• Versatile: Serve them over rice, in a sub sandwich, or as a crowd-pleasing appetizer—endless possibilities!
• Comforting: Hearty, cozy, and satisfying, making it ideal for family dinners or game day feasts.

INGREDIENTS FOR CROCK POT MISSISSIPPI MEATBALLS

• Frozen Meatballs: The recipe calls for a large 48 oz bag of frozen meatballs, which serve as the main protein base.
• Au Jus Gravy Mix: A packet of au jus gravy mix adds depth and flavor to the sauce, infusing the meatballs with a savory, rich taste.
• Dry Ranch Seasoning: This adds a tangy and herby kick to the dish, perfectly complementing the beef and pepperoncini flavors.
• Pepperoncini Slices: These provide a bit of tang and spice to balance the richness of the gravy and butter.
• Pepperoncini Juice: The juice from the pepperoncini slices adds additional acidity and flavor depth.
• Butter: A stick of butter, cut into pats, creates a rich, creamy base for the sauce that coats the meatballs.
• Beef Broth: This ingredient helps form the liquid base of the sauce, adding a meaty, savory flavor.
• Cornstarch Slurry: This mixture thickens the gravy towards the end of cooking, giving the sauce the perfect consistency.

HOW TO MAKE THIS CROCK POT MISSISSIPPI MEATBALLS

First Step:
Add all of the meatballs to the bowl of your slow cooker. Sprinkle the au jus gravy mix and dry ranch seasoning evenly over the meatballs.

Second Step:
Add the pepperoncini slices, pepperoncini juice, and beef broth to the slow cooker. Stir to combine.

Third Step:
Place the pats of butter evenly over the top of the meatballs.

Fourth Step:
Cover and cook on LOW for 6 hours or on HIGH for 4 hours.

Fifth Step:
Thirty minutes before the meatballs are done cooking, whisk together the cornstarch and water to form a slurry. Pour the slurry into the slow cooker and gently stir to combine. Recover and cook on HIGH for the remaining 30 minutes.

Sixth Step:
Once the gravy has thickened, the dish is ready to serve.

STORAGE OPTIONS

Refrigerator:
Store any leftover Mississippi Meatballs in an airtight container in the refrigerator. They will stay fresh for up to 3–4 days. Make sure to let them cool to room temperature before sealing the container to avoid condensation.

Freezer:
To freeze Mississippi Meatballs, allow them to cool completely. Then, place the meatballs in a freezer-safe container or a resealable freezer bag. For best results, arrange them in a single layer before freezing to prevent clumping. They can be stored in the freezer for up to 2–3 months. When ready to enjoy, thaw overnight in the fridge and reheat in the microwave or on the stovetop.

Tip: For a quick reheat, you can also toss the frozen meatballs straight into the slow cooker on low for a couple of hours until they’re heated through.

VARIATIONS AND SUBSTITUTIONS

• Meat Choice: Swap beef meatballs for turkey or chicken for a lighter version.
• Spice Level: Adjust the heat by using mild or spicy pepperoncini, or add a dash of hot sauce.
• Creamy Twist: Use cream cheese instead of ranch dressing for an extra creamy sauce.
• Herbs: Add garlic powder, onion powder, or Italian seasoning for more depth.
• Vegetarian Option: Try plant-based meatballs for a vegetarian version without losing flavor.

This recipe is sure to become a favorite in your dinner rotation. Don’t forget to share it with your friends and family – they’ll thank you!

SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Crock Pot Mississippi Meatballs

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Servings: 4

Ingredients

• 1 48 oz bag frozen meatballs
• 1 1 oz packet au jus gravy mix
• 2 tbsp dry ranch seasoning
• 1/3 cup pepperoncini slices packed
• 1/8 cup pepperoncini juice
• 1 stick butter cut into 8 tablespoons
• 2 1/2 cups beef broth
• 1 tbsp cornstarch
• 2 tbsp water to make a slurry

Instructions

• Place the frozen meatballs into the slow cooker. Sprinkle the au jus gravy mix and ranch seasoning over the meatballs.
• Add the pepperoncini slices, pepperoncini juice, and beef broth to the pot.
• Top the meatballs with the butter pats.
• Cover and cook on LOW for 6 hours or HIGH for 4 hours.
• About 30 minutes before the meatballs are done, whisk the cornstarch and water together to create a slurry. Pour the slurry into the slow cooker, stirring gently to combine. Cover and finish cooking on HIGH.
• Once the gravy has thickened, the dish is ready to serve.