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mississippi meatballs recipe

Crock Pot Mississippi Meatballs

These Mississippi Meatballs are the ultimate dump-and-go crockpot meal. Made with frozen or homemade meatballs, pepperoncini, ranch seasoning, and au jus mix, this tangy, buttery dish is always a hit at dinner or parties. Serve over mashed potatoes, in subs, or with noodles. Easy, comforting, and packed with flavor!
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Course: Dinner
Cuisine: American
Keyword: crockpot meatballs, frozen meatballs recipe, Mississippi meatballs, slow cooker meatballs
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6
Calories: 520kcal
Author: info.thekitcheen

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.

Notes

Don’t cook on HIGH – low and slow is best!
To reduce spice, use fewer pepperoncini and dilute with more water.
Add 4 oz cream cheese during the last 30 minutes for a creamy version.
Great with mashed potatoes, hoagie rolls, or egg noodles.
Freezer-friendly for up to 3 months.

Nutrition

Calories: 520kcal | Carbohydrates: 14g | Protein: 28g | Fat: 38g | Cholesterol: 140mg | Sodium: 1040mg | Potassium: 450mg | Fiber: 1g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 3mg