Imagine a warm kitchen filled with the rich aroma of slow-cooked meatballs bathed in a tangy, buttery sauce full of bold flavors. These Crockpot Mississippi Meatballs are a crowd-pleaser, effortlessly combining juicy meatballs with the zest of pepperoncini and the savory notes of ranch and au jus seasoning—perfect for both weeknight dinners and entertaining guests.
With minimal prep and a few simple ingredients, this comforting slow-cooker dish lets the flavors meld over hours, resulting in tender meatballs swimming in a luscious sauce that’s perfect over mashed potatoes or as a tasty appetizer for any occasion.
- Hands-off slow cooker preparation makes dinner easy and stress-free.
- The combination of ranch, au jus mix, and pepperoncinis delivers a unique, bold flavor profile.
- Perfect versatile dish for both hearty dinners and crowd-pleasing party appetizers.
Ingredients
- Frozen Meatballs (32 oz): Pre-cooked frozen meatballs provide a convenient and juicy protein base for effortless slow cooking.
- Au Jus Gravy Mix (1 oz packet): Adds savory, beefy richness and depth to the sauce, enhancing the meatballs’ flavor.
- Ranch Dressing Mix (1 oz packet): Brings creamy, tangy seasoning with herbs and spices that complement the meat.
- Unsalted Beef Broth (3/4 cup): Provides a flavorful liquid base without overpowering saltiness, balancing the sauce.
- Pepperoncini Juice (1/4 cup): Adds a subtle tangy heat and brightness to the sauce, infusing the dish with a slight kick.
- Butter (1/2 cup, sliced): Melts into the simmering mixture, enriching the sauce and offering a silky texture.
- Pepperoncini Peppers (8 whole): The peppers provide mild heat and vibrant zest, garnishing the meatballs with flavor and visual appeal.
Instructions
- Place Meatballs in Slow Cooker
-
Arrange the frozen meatballs evenly in the bottom of a 6-quart slow cooker. Using frozen meatballs allows them to slowly absorb the sauce’s flavors while cooking, ensuring tenderness without drying out.
- Prepare the Sauce Mixture
-
In a medium bowl, whisk together the au jus gravy mix, ranch dressing mix, beef broth, and pepperoncini juice. This blend creates a rich, tangy sauce that perfectly balances creaminess, zest, and savory depth for the meatballs to simmer in.
- Combine Meatballs and Sauce
-
Pour the prepared sauce over the meatballs, then gently stir to coat them evenly. This ensures every bite is infused with the delicious sauce flavors, maximizing taste throughout the dish.
- Add Butter and Pepperoncini Peppers
-
Place the sliced butter evenly on top and scatter the whole pepperoncini peppers over the meatballs. The butter melts slowly to thicken and enrich the sauce, while the peppers add additional tang and a mild spicy note.
- Cook Slowly on Low
-
Cover and cook on low heat for 3 to 4 hours until the meatballs are thoroughly warmed and the sauce thickens slightly. Slow cooking lets the flavors meld beautifully and keeps the meatballs tender and juicy.
- You can substitute homemade ranch seasoning if preferred for more control over ingredients.
- Adjust the amount of pepperoncini juice and peppers according to your spice tolerance.
- Leftovers keep well refrigerated and reheat nicely in the microwave or stovetop.
Storage Tips
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop to preserve moisture and flavor.
Serving Suggestions
Serve these Mississippi meatballs over creamy mashed potatoes, buttered egg noodles, or crusty bread to soak up the savory sauce. They also make a fantastic appetizer when served with toothpicks at gatherings.
- Use a 6-quart slow cooker to ensure even cooking without overcrowding the meatballs.
- If you prefer less salt, choose low-sodium broth and adjust seasoning accordingly.
- For extra depth, brown the frozen meatballs briefly in a skillet before adding to the slow cooker.
FAQs
- Can I use homemade meatballs in this recipe?
-
Yes, homemade meatballs work beautifully. Just ensure they are fully cooked or partially cooked before slow cooking to avoid undercooking.
- What can I use instead of pepperoncini peppers?
-
Banana peppers or mild pickled peppers are good substitutes that provide tang without excessive heat.
- Can I make this recipe in an Instant Pot?
-
Yes, you can adapt it by using the sauté function to warm ingredients and then pressure cook for 10-12 minutes. Adjust liquid slightly if needed.
- Is it possible to freeze leftovers?
-
Yes, these meatballs freeze well. Store in a freezer-safe container for up to 3 months and thaw overnight in the refrigerator before reheating.
- How spicy are the meatballs?
-
The spice level is mild due to the pepperoncini. Adjust pepperoncini quantity if you prefer more or less heat.
Crockpot Mississippi Meatballs
Equipment
- 1 6-qt slow cooker
- 1 Mixing bowls
Ingredients
- 1 32-oz bag frozen meatballs
- 1 1-oz packet Au Jus gravy mix
- 1 1-oz packet ranch dressing mix
- ¾ cup unsalted beef broth
- ¼ cup pepperoncini juice
- ½ cup butter sliced
- 8 pepperoncini peppers
Instructions
- Place frozen meatballs in a 6-quart slow cooker.
- Whisk together Au Jus gravy mix, ranch seasoning, beef broth, and pepperoncini juice in a medium bowl.
- Pour the sauce over the meatballs and stir to coat evenly.
- Top with sliced butter and whole pepperoncini peppers.
- Cover and cook on low heat for 3 to 4 hours until meatballs are heated through.
Notes
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the microwave for best results.
- Adjust ranch seasoning to taste if sensitive to spices.
- Use homemade ranch mix as a substitute if preferred.
