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mississippi meatballs recipe
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Crock Pot Mississippi Meatballs

These Mississippi Meatballs are the ultimate dump-and-go crockpot meal. Made with frozen or homemade meatballs, pepperoncini, ranch seasoning, and au jus mix, this tangy, buttery dish is always a hit at dinner or parties. Serve over mashed potatoes, in subs, or with noodles. Easy, comforting, and packed with flavor!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For Quick & Easy Version:
  • 1 bag frozen meatballs 32 oz, plain not Italian
  • 1 packet au jus mix
  • 1 packet ranch seasoning mix
  • ½ stick butter sliced
  • 6 –8 pepperoncini peppers
  • ¼ cup pepperoncini juice from jar
  • 1 cup water or beef broth
For From-Scratch Meatballs:
  • 2 lbs ground beef 80/20
  • ¾ cup breadcrumbs
  • 2 eggs
  • 1 onion finely chopped
  • 2 –3 garlic cloves minced
  • Splash of Worcestershire sauce
  • Salt and pepper to taste
  • Optional: 1 tsp dried parsley

Equipment

  • Crockpot / Slow Cooker
  • Mixing bowl
  • Skillet (if making homemade meatballs)
  • Spoon or Tongs

Method
 

Quick & Easy Version (Frozen Meatballs):
  1. Place frozen meatballs into your crockpot.
  2. In a bowl, mix au jus mix, ranch seasoning, water (or broth), and pepperoncini juice.
  3. Pour the sauce mixture over the meatballs. Stir to coat.
  4. Add butter slices and place pepperoncini on top.
  5. Cook on LOW for 3–4 hours. Stir occasionally if desired.
  6. Spoon the sauce over the meatballs when serving.
From-Scratch Meatballs Version:
  1. In a large bowl, combine ground beef, breadcrumbs, eggs, onion, garlic, Worcestershire, salt, pepper, and parsley. Mix gently.
  2. Roll into golf ball-sized meatballs (about 25–30).
  3. Lightly brown the meatballs in a skillet with oil (2 minutes per side).
  4. Place meatballs in crockpot.
  5. Mix sauce ingredients as above and pour over meatballs. Add butter slices and peppers.
  6. Cook on LOW for 4 hours. Serve with sauce spooned on top.

Notes

Don’t cook on HIGH – low and slow is best!
To reduce spice, use fewer pepperoncini and dilute with more water.
Add 4 oz cream cheese during the last 30 minutes for a creamy version.
Great with mashed potatoes, hoagie rolls, or egg noodles.
Freezer-friendly for up to 3 months.