Introduction

Mississippi Meatballs are a deliciously easy slow cooker meal that combines tender meatballs with a tangy, buttery sauce. This flavorful dish is perfect for busy weeknights and pairs wonderfully with mashed potatoes or rice.

A metal ladle holds several glossy brown meatballs with a shiny texture, some showing a slight browned crust, sitting in a light golden broth that fills the ladle and the container below. Among the meatballs, there is a bright yellow-green pepper with a smooth and curved shape, adding a pop of color to the warm scene. The background is dark and blurred, focusing attention on the meatballs and pepper. The close-up view highlights the moist and tender appearance of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds frozen meatballs (precooked)
1 package ranch dressing mix
1 package au jus mix (or brown gravy mix)
½ cup beef broth
½ cup pepperoncini peppers (without the juices)
6 tablespoons butter (sliced)
Rice or mashed potatoes (for serving, optional)

Instructions

Step 1: Add the frozen meatballs to a 6-quart slow cooker and sprinkle evenly with the ranch dressing mix and au jus mix (or brown gravy mix).
Step 2: Pour in the beef broth, then top with the pepperoncini peppers and sliced butter.
Step 3: Cover the slow cooker with a lid and cook on LOW for 5-6 hours or on HIGH for 2.5-3 hours.
Step 4: Serve the meatballs hot with mashed potatoes, rice, egg noodles, or your favorite side dishes.

Tips & Variations

For extra flavor, add a splash of Worcestershire sauce or a pinch of garlic powder to the sauce.
Feel free to substitute frozen homemade meatballs if preferred.
If you like it spicier, include a few slices of the pepperoncini juice or add red pepper flakes.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of beef broth or water when reheating to loosen it.

How to Serve

The image shows a black slow cooker filled with many brown meatballs submerged in a shiny, slightly oily brown sauce. Scattered among the meatballs are several whole bright yellow-green peppers with smooth, waxy skin, adding a pop of color. The texture of the meatballs is slightly rough and uneven, showing they are cooked but juicy. The slow cooker interior is glossy black, creating a contrast with the food inside. 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, fresh meatballs can be used, but cooking times might vary slightly. Ensure they are cooked through by the end of the slow cooker time.

Can I make this recipe in an instant pot instead of a slow cooker?

Yes, you can use an instant pot on the slow cooker or manual mode. Cook on high pressure for about 10-15 minutes and use natural release for best results.

Mississippi Meatballs Recipe

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★★★★★

4.5 from 119 reviews

Mississippi Meatballs are a simple, flavorful slow-cooker recipe featuring precooked frozen meatballs simmered in a savory mix of ranch seasoning, au jus mix, beef broth, pepperoncini peppers, and butter. This dish results in tender, juicy meatballs with a tangy, buttery sauce that’s perfect served over mashed potatoes, rice, or noodles for a comforting meal.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 5 to 6 hours on LOW or 2.5 to 3 hours on HIGH
Total Time: 5 hours 10 minutes to 6 hours 10 minutes (LOW) or 2 hours 40 minutes to 3 hours 10 minutes (HIGH)
Yield: 6 to 8 servings 1x
Category: Main Dish
Method: Slow Cooking
Cuisine: American Southern

Ingredients

Scale

Meatballs

2 pounds frozen meatballs (precooked)

Seasonings and Sauce

1 package ranch dressing mix (about 1 ounce)
1 package au jus mix or brown gravy mix (about 0.9 ounce)
½ cup beef broth
½ cup pepperoncini peppers (without the juices)
6 tablespoons butter (sliced)

Optional for Serving

Rice, mashed potatoes, or egg noodles

Instructions

Prepare the Slow Cooker: Add the frozen precooked meatballs to a 6-quart slow cooker in an even layer to ensure uniform cooking.
Add Seasonings: Sprinkle the ranch dressing mix and au jus mix (or brown gravy mix) evenly over the meatballs to coat them with flavor.
Add Liquids and Peppers: Pour in the ½ cup of beef broth to provide moisture, then scatter the pepperoncini peppers on top without the juice to add a tangy heat.
Add Butter: Place the sliced butter over the top of the meatballs and seasonings, which will melt down during cooking and enrich the sauce.
Cook the Meatballs: Cover the slow cooker with its lid and cook on LOW for 5 to 6 hours, or on HIGH for 2.5 to 3 hours, until the meatballs are heated through and tender with a flavorful sauce.
Serve: Stir gently, then serve the meatballs hot over prepared mashed potatoes, rice, egg noodles, or your preferred side dish for a complete meal.

Notes

You can substitute brown gravy mix if au jus mix is unavailable, but this will create a thicker sauce.
Remove the pepperoncini peppers from the juice to avoid making the dish too watery or overly tangy.
For added spice, include a few splashes of pepperoncini juice or chopped jalapeños.
This recipe is well-suited for slow cookers with a 6-quart capacity to ensure enough space for even cooking.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: Mississippi meatballs, slow cooker meatballs, ranch meatballs, party appetizer, easy slow cooker recipes, creamy meatballs, comfort food