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Crockpot Mississippi Meatballs Recipe

4.9 from 61 reviews

Crockpot Mississippi Meatballs combine tender frozen meatballs with a tangy, buttery sauce made from au jus gravy mix, ranch seasoning, and pepperoncini peppers. This easy slow cooker recipe yields flavorful, melt-in-your-mouth meatballs perfect for a hearty appetizer or served over potatoes or noodles for a satisfying meal.

Ingredients

Scale

Meatballs

  • 1 (26-ounce) bag frozen meatballs

Seasonings & Sauce

  • 1 packet au jus gravy mix
  • 1 packet ranch seasoning mix
  • 1 (16-ounce) jar sliced pepperoncini peppers (with juice)
  • ½ cup water
  • ½ cup butter, diced

Instructions

  1. Prepare Meatballs: Place the frozen meatballs in the crockpot, ensuring they are evenly spread out to cook uniformly.
  2. Add Seasoning Mixes: Sprinkle the au jus gravy mix and ranch seasoning mix evenly over the meatballs for rich, flavorful seasoning.
  3. Pour Pepperoncini and Liquids: Pour the entire jar of sliced pepperoncini peppers along with the juice into the crockpot. Add ½ cup of water to help create a flavorful sauce.
  4. Add Butter: Distribute the diced butter cubes evenly on top of the mixture; this will melt and blend into the sauce during cooking.
  5. Cook: Cover the crockpot with its lid and cook on LOW heat for 3-4 hours, stirring occasionally to evenly distribute the sauce and prevent sticking.
  6. Serve: Once done, serve the meatballs hot as an appetizer or over potatoes or noodles for a hearty meal.

Notes

  • Stir occasionally during cooking to prevent sticking and ensure even flavor distribution.
  • Adjust cooking time slightly depending on the size and power of your slow cooker.
  • For a spicier kick, add additional pepperoncini juice or slices.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in a microwave.

Keywords: Mississippi meatballs, crockpot meatballs, slow cooker meatballs, au jus meatballs, ranch meatballs, pepperoncini meatballs, easy crockpot recipes