Mississippi Meatballs
OK so I gotta tell you about these mississippi meatballs… they’re literally the easiest thing I’ve ever made but everyone thinks I spent hours in the kitchen! Been making these for about 2 years now and they’re always a hit. The tangy-savory combo is sooo good you’ll be licking the spoon. Just throw everything in your crockpot and a few hours later – boom! Amazing dinner ready to go. Seriously life changing if you’re busy but still wanna eat good!
OMG These Mississippi Meatballs Changed My Life!!
If you’ve tried making meatballs before and they were kinda boring, you gotta try these mississippi meatballs! The sauce is what makes them special – it’s got this amazing tang from the pepperoncini but it’s also rich and savory.
Last month my sister-in-law asked for the recipe after I brought these to her house. She’s not even big on cooking! Her kids ate them all up which almost never happens with new foods. The best thing about this mississippi meatballs recipe is how you can use them – we do them over mashed potatoes one night, then the leftovers go in sandwich rolls for lunch the next day.
I tried lots of meatball crock pot recipes before finding this one. Most are too sweet or too plain, but these homemade meatballs in crockpot with the mississippi flavors are just right. Let me show ya how easy they are!
Stuff You Need for Mississippi Meatballs
Quick & Easy Way
- 1 bag frozen meatballs, about 32 oz (don’t get italian style)
- 1 packet au jus mix (find it near gravy stuff)
- 1 packet ranch seasoning (the powder kind)
- 1/2 stick butter, cut in slices
- 6-8 pepperoncini peppers + like 1/4 cup juice from the jar
- 1 cup water or beef broth
Make-From-Scratch Way
- 2 lbs ground beef (i like the 80/20 kind)
- 3/4 cup breadcrumbs
- 2 eggs
- 1 onion, chopped super tiny
- 2-3 garlic cloves, minced up
- splash of worcestershire sauce
- salt n pepper
- bit of dried parsley if ya have it
The thing that makes mississippi meatballs special is that weird combo of ranch + au jus + pepperoncini. sounds crazy but works so good! if you’re watching salt use the low sodium stuff. my cousin who can’t handle spicy food still loves these – they’re tangy not hot!
How to Make These Mississippi Meatballs
Super Easy Way (Frozen Meatballs)
- Dump frozen meatballs in crockpot. don’t even gotta thaw em!
- Mix sauce stuff. stir together the au jus packet, ranch packet, water and pepperoncini juice til it looks mixed up good.
- Pour over meatballs and stir a little so they get coated.
- Toss butter slices on top and add the peppers.
- Cook on LOW only! 3-4 hours is good. stir em every once in a while if ur around. don’t cook on high or they might burn on the bottom.
- make sure u spoon lots of that amazing sauce over em when serving!
From-Scratch Way
- Mix all the meatball stuff in a big bowl. use ur hands but don’t squish it too much.
- Roll into balls about the size of golf balls. should get around 25-30.
- Quick-brown em in a pan with a little oil. just til the outside looks done – maybe 2 mins each side.
- Put em in the crockpot.
- Mix up ur mississippi sauce stuff (au jus, ranch, water, pepper juice), pour over meatballs. top with butter n peppers.
- Cook on LOW 4 hours. the sauce gets all thick n amazing.
My tip: if ur using frozen meatballs this recipe is literally the easiest thing ever! sometimes I set it up before work and use the “keep warm” setting so dinner’s ready when I get home.
Ways to Switch It Up
Cheesy Mississippi Balls
Add like 4oz cream cheese cut in chunks during last 30 mins of cooking. gets all melty n creamy!
Spicier Mississippi Meatballs
Add more pepperoncini + dash of hot sauce if u like things with a kick
Party Mississippi Meatballs
Make em in the crockpot then switch to the warm setting – perfect for game day! serve with toothpicks
Comfort Food Version
Throw in some sliced onions n mushrooms with the meatballs – they get super soft n tasty in the sauce
Mississippi Meatball Subs
Put these on hoagie rolls with a slice of provolone on top – amazing lunch!
Mississippi Pot Roast Style Meatballs
This one’s closest to the OG mississippi pot roast meatballs idea – just add a few more butter slices.
FAQ
Stuff People Ask About Mississippi Meatballs
What to eat with Mississippi meatballs?
These mississippi meatballs go with everything! best over mashed potatoes cuz the sauce is so good. also great with egg noodles, rice, or even on slider buns for sandwiches. we do em with toothpicks as party food too. try em with a side salad or maybe Kung Pao Beef for an awesome meal.
What is the secret to good meatballs?
Don’t overwork the meat! that’s the big secret with mississippi meatballs or any meatballs really. just mix til stuff comes together. also using meat with some fat in it helps – the super lean stuff gets dry. when using frozen meatballs for this recipe just make sure to get the plain ones not italian flavored.
What is the secret of a tender meatball?
For homemade meatballs in crockpot the secret is not packing em too tight. but honestly the mississippi sauce in this recipe is what makes em so tender – the pepperoncini has acid that helps break down proteins. even basic frozen meatballs get super tender after slow cooking in this amazing sauce!
Is it better to bake or pan fry meatballs?
For this mississippi meatballs recipe i like to quick-brown homemade ones in a pan first just for flavor. but if ur using frozen then no cooking needed before the crockpot! the mississippi sauce adds so much flavor that u don’t need to worry about browning them first unless u want to.
What not to do when making meatballs?
Don’t cook these mississippi meatballs on HIGH temp! they can burn or get tough. also don’t use italian-seasoned meatballs cuz the flavors fight with the mississippi taste. don’t skip the butter either – it’s key for that mississippi meatballs flavor. and if making from scratch don’t use super lean meat or overmix!
Are mississippi meatballs spicy?
Not really! lots of people think they will be cuz of the pepperoncini but it’s more tangy than spicy. my kids eat these no problem. if ur worried about heat just use less pepperoncini juice and fewer peppers (like 4 instead of 8). add a bit more water to make up for the missing juice.
Can i make these ahead?
Totally! mississippi meatballs r actually even better next day. u can make the whole batch and reheat or prep everything in the crockpot insert and keep in fridge overnight. then just start cooking next day. they freeze great too – up to 3 months in freezer containers!
Crock Pot Mississippi Meatballs
Equipment
- Crockpot / Slow Cooker
- Mixing bowl
- Skillet (if making homemade meatballs)
- Spoon or Tongs
Ingredients
For Quick & Easy Version:
- 1 bag frozen meatballs 32 oz, plain not Italian
- 1 packet au jus mix
- 1 packet ranch seasoning mix
- ½ stick butter sliced
- 6 –8 pepperoncini peppers
- ¼ cup pepperoncini juice from jar
- 1 cup water or beef broth
For From-Scratch Meatballs:
- 2 lbs ground beef 80/20
- ¾ cup breadcrumbs
- 2 eggs
- 1 onion finely chopped
- 2 –3 garlic cloves minced
- Splash of Worcestershire sauce
- Salt and pepper to taste
- Optional: 1 tsp dried parsley
Instructions
Quick & Easy Version (Frozen Meatballs):
- Place frozen meatballs into your crockpot.
- In a bowl, mix au jus mix, ranch seasoning, water (or broth), and pepperoncini juice.
- Pour the sauce mixture over the meatballs. Stir to coat.
- Add butter slices and place pepperoncini on top.
- Cook on LOW for 3–4 hours. Stir occasionally if desired.
- Spoon the sauce over the meatballs when serving.
From-Scratch Meatballs Version:
- In a large bowl, combine ground beef, breadcrumbs, eggs, onion, garlic, Worcestershire, salt, pepper, and parsley. Mix gently.
- Roll into golf ball-sized meatballs (about 25–30).
- Lightly brown the meatballs in a skillet with oil (2 minutes per side).
- Place meatballs in crockpot.
- Mix sauce ingredients as above and pour over meatballs. Add butter slices and peppers.
- Cook on LOW for 4 hours. Serve with sauce spooned on top.