These Crock Pot Mississippi Meatballs take the viral Mississippi pot roast flavors and transform them into bite-sized, tender, and irresistibly rich meatballs. Slow-cooked in a tangy, buttery sauce made with ranch seasoning, au jus gravy mix, and pepperoncini peppers, every bite delivers the perfect balance of savory, spicy, and melt-in-your-mouth goodness.
Perfect for family dinners, game-day gatherings, or casual meal prep, these meatballs are effortless yet packed with flavor. The crock pot does all the work — simply combine the ingredients, set the timer, and come back to a mouthwatering aroma that fills your kitchen. Whether served over mashed potatoes, rice, or on slider buns, they’re guaranteed to be a hit.
Why You’ll Love This Crock Pot Mississippi Meatballs Recipe
You’ll love this recipe because it combines ease and indulgence in one dish. The slow cooking infuses the meatballs with ranch, buttery richness, and a subtle heat from pepperoncinis, resulting in a perfectly balanced sauce. It’s a true crowd-pleaser with minimal prep and no browning required.
This dish is also incredibly versatile — serve it as a main course, a party appetizer, or a hearty sandwich filling. Plus, it reheats beautifully, making it ideal for meal prep or next-day lunches.
Why You Should Try This Recipe
If you’ve ever loved the flavor of a Mississippi roast but wanted something quicker or more portable, these meatballs are the perfect solution. The sauce is creamy, tangy, and comforting, while the slow-cooked texture makes every bite tender and juicy.
It’s also a recipe that delivers impressive results with pantry staples — no fancy ingredients, no complicated steps, just rich, flavorful comfort food that’s ready when you are.
Ingredients You’ll Need
Main Ingredients
- 2 lbs (900 g) frozen or homemade meatballs
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- 6–8 pepperoncini peppers (whole or sliced)
- ½ cup pepperoncini juice from the jar
- ½ cup unsalted butter (1 stick), sliced
- ½ cup beef broth (optional, for thinner sauce)
Optional Garnishes
- Chopped parsley
- Shredded cheddar cheese
- Crushed red pepper flakes
How to Make Crock Pot Mississippi Meatballs (Step-by-Step)
1. Prepare the Crock Pot
Lightly grease the slow cooker insert with non-stick spray or a touch of butter to prevent sticking.
2. Add the Meatballs
Place the frozen or homemade meatballs evenly at the bottom of the crock pot. If you’re using homemade meatballs, sear them briefly in a skillet for extra texture before adding.
3. Add Seasonings
Sprinkle the ranch seasoning and au jus gravy mix evenly over the meatballs. These two packets bring the savory and tangy base flavor that makes this dish so addictive.
4. Add Peppers and Liquid
Scatter the pepperoncini peppers across the top and pour in the pepperoncini juice. For a thinner sauce, add beef broth as well. This combination creates the signature zesty flavor.
5. Top with Butter
Slice the butter into pieces and place them over the meatballs. As it melts, it combines with the seasonings to form a rich, buttery sauce.
6. Slow Cook Until Tender
Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours, depending on your schedule. The meatballs will become tender, and the sauce will thicken slightly as it simmers.
7. Stir and Serve
Gently stir the meatballs to coat them fully in the buttery sauce. Serve immediately as an entrée, appetizer, or over a bed of mashed potatoes, noodles, or rice.
10 Tips for the Best Crock Pot Mississippi Meatballs
- Use homemade meatballs for the best texture and flavor.
- Don’t skip the butter — it’s essential for the signature richness.
- Use unsalted butter to control the sodium level.
- For extra tang, add a splash of vinegar or more pepperoncini juice.
- Stir the sauce gently to avoid breaking the meatballs.
- Add cream cheese for a thicker, creamier version of the sauce.
- Keep the lid closed during cooking to maintain consistent heat.
- For extra spice, add jalapeños or crushed red pepper flakes.
- To serve as sliders, top mini buns with a drizzle of sauce and melted cheese.
- Garnish with parsley or green onions for freshness before serving.
10 Variations & Substitutions
- Creamy Mississippi Meatballs: Add 4 oz cream cheese in the final hour.
- Spicy Version: Use hot pepperoncini or banana peppers.
- Cheesy Style: Mix in shredded cheddar or provolone cheese at the end.
- BBQ Twist: Add ½ cup BBQ sauce to make a smoky variation.
- Gravy Lover’s Version: Use ¾ cup beef broth for a pourable gravy.
- Turkey Meatballs: Swap beef for lean turkey or chicken meatballs.
- Low-Fat Option: Use half the butter and light ranch mix.
- Garlic Butter Flavor: Add minced garlic or garlic powder.
- Sweet Heat Style: Mix in a tablespoon of honey or brown sugar.
- Vegetarian Alternative: Try plant-based meatballs and veggie broth.
What to Serve With Crock Pot Mississippi Meatballs (Step-by-Step)
- Start by spooning the saucy meatballs over creamy mashed potatoes or egg noodles.
- Add a side of roasted green beans or steamed broccoli for color and freshness.
- Offer warm dinner rolls or garlic bread to soak up the buttery sauce.
- For a complete comfort meal, pair with mac and cheese or scalloped potatoes.
- Serve with white rice or cauliflower rice for a lighter option.
- If using as an appetizer, keep them warm in the crock pot on “Keep Warm” mode with toothpicks.
- Add a small green salad with ranch dressing for a cool, crisp contrast.
Storage & Reheating Tips (Step-by-Step)
To Store
Let the meatballs cool completely, then transfer to airtight containers. Refrigerate for up to four days.
To Freeze
Place cooled meatballs and sauce in freezer-safe containers or bags. Label and freeze for up to two months.
To Reheat (From Refrigerator)
Warm gently in a saucepan or the crock pot on LOW until heated through. Stir occasionally to mix the sauce evenly.
To Reheat (From Frozen)
Thaw overnight in the refrigerator, then reheat over low heat. Add a splash of beef broth or butter if the sauce thickens too much.
Recipe FAQs
- Can I use homemade meatballs? Yes, just sear them lightly first.
- Can I make this with frozen meatballs? Absolutely — no thawing required.
- What kind of meatballs work best? Beef or pork meatballs hold up best.
- Can I add vegetables? Mushrooms, onions, or peppers work well.
- Can I skip the pepperoncini peppers? You can, but they’re key to the flavor.
- Is this dish spicy? Mildly — reduce peppers if you prefer less heat.
- Can I double the recipe? Yes, use an 8-quart crock pot.
- Can I make it creamy? Add cream cheese near the end of cooking.
- How do I thicken the sauce? Remove the lid for the last 15 minutes.
- Can I use turkey meatballs? Yes, but they’ll be slightly lighter in texture.
- What sides go best? Mashed potatoes, rice, or noodles.
- Can I use margarine instead of butter? Butter gives better flavor.
- Does it freeze well? Yes, it reheats beautifully.
- Can I use ranch dressing instead of mix? No, the dry seasoning works best.
- Can I add cheese? Shredded cheddar or provolone is delicious.
- Can I make this gluten-free? Yes, use gluten-free meatballs and ranch mix.
- Can I serve it as a sandwich? Yes, on hoagie rolls or sliders.
- What if I don’t have au jus mix? Use onion soup mix instead.
- How can I reduce saltiness? Use unsalted butter and low-sodium broth.
- Can I keep leftovers warm for a party? Yes, on the crock pot’s “Keep Warm” setting.