Introduction

Crockpot Mississippi Meatballs are an easy, flavorful dish perfect for busy days or casual gatherings. Tender meatballs simmer in a tangy, buttery sauce with pepperoncini peppers, creating a deliciously savory treat your whole family will enjoy.

This image shows a close-up of many small, round meatballs in a black slow cooker. The meatballs are brown with a glossy cooked texture, piled up and covering the whole visible inside of the cooker. Among the meatballs, there are several whole green peppers, which have a smooth and slightly shiny surface. The image focuses tightly on the meatballs and peppers, highlighting their moist and cooked appearance. The background is not visible because of the close-up view. photo taken with an iphone --ar 4:5 --v 7

Ingredients

32 ounces frozen homestyle meatballs
½ cup water
¼ cup pepperoncini juice (from jar of pepperoncini)
½ packet Au Jus seasoning
½ packet ranch seasoning
4 pepperoncini peppers
4 tablespoons butter

Instructions

Step 1: Add the frozen meatballs to your slow cooker, spreading them out evenly.
Step 2: In a measuring cup, combine the water, pepperoncini juice, Au Jus seasoning, and ranch seasoning. Whisk well to blend all ingredients.
Step 3: Pour the seasoning mixture over the meatballs in the slow cooker.
Step 4: Place the whole pepperoncini peppers on top of the meatballs.
Step 5: Slice the butter into pats and distribute them evenly over the meatballs.
Step 6: Cover the slow cooker and cook on low heat for 4 hours.
Step 7: Before serving, stir the meatballs gently to coat them in the sauce for maximum flavor.

Tips & Variations

For a spicier kick, add extra pepperoncini peppers or a pinch of crushed red pepper flakes.
Serve meatballs over mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to reduce the liquid.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or microwave until warmed through, stirring occasionally.

How to Serve

A white round plate on a white marbled surface holds a meal divided into three sections: a pile of brown meatballs with a slightly glossy texture at the front right, a scoop of smooth, creamy white mashed potatoes at the back right, and a colorful mix of diced carrots, corn, green beans, and peas at the back left. The meatballs are clustered closely together, showing a moist surface, while the vegetables add bright orange, yellow, and green colors that contrast with the creamy white potatoes. The plate is layered on top of another white plate, and a striped cloth napkin is partly visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, you can use fresh meatballs, but cooking time may be shorter. Check for doneness earlier, around 3 hours on low.

What if I don’t have Au Jus seasoning?

You can substitute with beef bouillon powder or a small amount of beef gravy mix to achieve a similar flavor profile.

Crockpot Mississippi Meatballs Recipe

Print Recipe

★★★★★

4.5 from 114 reviews

These Crockpot Mississippi Meatballs are a flavorful and easy-to-make appetizer or meal option. Featuring tender meatballs slow-cooked in a tangy sauce made with ranch and au jus seasoning, pepperoncini juice, and butter, this recipe delivers a rich, savory taste with a slight kick from the peppers. Perfect for parties, potlucks, or a comforting family dinner.

Author: Ruby
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Yield: About 6 servings 1x
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Main Ingredients

32 ounces frozen homestyle meatballs
½ cup water
¼ cup pepperoncini juice (from jar of pepperoncini)
1 half packet Au Jus seasoning (about 1 tablespoon)
1 half packet ranch seasoning (about 1 tablespoon)
4 pepperoncini peppers
4 tablespoons butter

Instructions

Prepare Meatballs: Add the frozen homestyle meatballs directly into your slow cooker, spreading them out evenly.
Make Sauce: In a measuring cup, combine the water, pepperoncini juice, au jus seasoning, and ranch seasoning. Whisk the mixture well until fully blended, then pour it evenly over the meatballs in the slow cooker.
Add Peppers and Butter: Place the whole pepperoncini peppers on top of the meatballs. Slice the butter into pats and distribute them evenly over the meatballs to melt during cooking.
Cook: Cover the slow cooker with its lid and cook on low heat for 4 hours, allowing the flavors to meld and the meatballs to become tender.
Serve: Before serving, stir the meatballs well to evenly coat them in the flavorful sauce. Enjoy warm as a delicious appetizer or main dish.

Notes

If you prefer a spicier dish, add more pepperoncini peppers or some of the seeds.
Frozen meatballs do not need to be thawed before cooking; cooking time accounts for frozen status.
Half packets of au jus and ranch seasoning correspond roughly to 1 tablespoon each, adjust seasoning to taste.
This recipe can be doubled by increasing ingredient quantities and adjusting slow cooker size accordingly.
For a thicker sauce, cook the meatballs uncovered for the last 15-20 minutes to reduce liquid.

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