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If you love a dish that’s effortless to prepare yet delivers a flavor punch that leaves everyone asking for seconds, the Crockpot Mississippi Meatballs Recipe is your new best friend. Imagine tender, juicy meatballs soaking in a rich, buttery sauce with just the right kick from pepperoncini peppers and a blend of classic seasonings—this is comfort food done right, cozy and totally satisfying. Whether you’re hosting a casual gathering or just want an easy dinner that feels special, these meatballs make every occasion a little more memorable.
Ingredients You’ll Need
Gathering the ingredients for this recipe couldn’t be simpler, yet each one plays an essential role in building that iconic Mississippi flavor and creamy, tangy sauce. These items are pantry staples that come together quickly to create a comforting and savory meal that’s sure to impress.
- Frozen meatballs (32-oz): Using frozen meatballs saves time without sacrificing that tender, juicy texture you want.
- Au Jus Gravy mix (1-oz packet): This adds a deep, savory richness that is the flavor foundation of the sauce.
- Ranch dressing mix (1-oz packet): Ranch seasoning brings a creamy tang and herbaceous notes that make the sauce irresistibly tasty.
- Unsalted beef broth (¾ cup): The broth keeps the sauce smooth and adds a subtle meaty flavor without overpowering the dish.
- Pepperoncini juice (¼ cup): This tangy juice provides just the right amount of acidity and mild heat to balance the richness.
- Butter (½ cup, sliced): The butter melts over the meatballs infusing them with a silky, luscious finish.
- Pepperoncini peppers (8 whole): These peppers add a delightful bite and a burst of juicy flavor when you dig into the sauce.
How to Make Crockpot Mississippi Meatballs Recipe
Step 1: Place the Meatballs in the Crockpot
Start by placing the frozen meatballs right into your 6-quart slow cooker. Since they’re frozen, there’s no need to thaw—they’ll cook beautifully while soaking up the sauce flavors all afternoon. This is where convenience meets deliciousness.
Step 2: Prepare the Sauce
In a medium bowl, whisk together the au jus gravy mix, ranch dressing mix, beef broth, and pepperoncini juice until smooth. This sauce is the magic behind the Crockpot Mississippi Meatballs Recipe—its combination of savory, creamy, and tangy flavors creates that signature taste everyone loves.
Step 3: Combine and Add Butter and Peppers
Pour your prepared sauce evenly over the meatballs in the crockpot and gently stir to coat them all. Then, strategically place the sliced butter and whole pepperoncini peppers on top. The butter will slowly melt creating a rich coating, while the peppers infuse subtle heat and texture throughout the dish.
Step 4: Cook on Low and Let the Flavors Develop
Cover the crockpot and cook on LOW heat for 3 to 4 hours. This slow cooking allows the meatballs to absorb every bit of the luscious sauce, turning them irresistibly tender and bursting with flavor. The patience really pays off!
How to Serve Crockpot Mississippi Meatballs Recipe
Garnishes
A sprinkle of fresh chopped parsley or a little grated Parmesan cheese on top adds a fresh, vibrant touch that complements the rich sauce. For a bit of extra color and crunch, thinly sliced green onions are fantastic too.
Side Dishes
This recipe pairs perfectly with creamy mashed potatoes, fluffy rice, or buttered egg noodles, which soak up all that amazing sauce. For a lighter side, a crisp green salad or roasted vegetables round out the meal beautifully.
Creative Ways to Present
Try serving the meatballs as a hearty slider on small buns for a party appetizer or as a topping for a loaded baked potato. You can even skewer them with a few pepperoncini slices for a fun finger food option that will wow guests without extra effort.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Crockpot Mississippi Meatballs Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making the leftovers just as tasty, if not better, the next day.
Freezing
This dish freezes well too. Place the meatballs and sauce in a freezer-safe container or bag, leaving some room for expansion. Freeze for up to 3 months, then thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat or in the microwave until warmed through, stirring occasionally to maintain that velvety sauce consistency. Avoid high heat to prevent drying out the meatballs.
FAQs
Can I use homemade meatballs instead of frozen ones?
Absolutely! If you have fresh or homemade meatballs on hand, they work beautifully in this recipe. Just keep in mind that cooking times might be slightly reduced since the meatballs won’t be frozen.
What if I don’t have pepperoncini peppers?
If pepperoncini peppers are not available, mild banana peppers can be a good substitute. They provide a similar tang and slight heat, which are key to the Crockpot Mississippi Meatballs Recipe’s flavor profile.
Is this recipe gluten-free?
Check the labels on your meatballs and seasoning packets to ensure they are gluten-free. Many brands provide gluten-free options, making this dish adaptable for different dietary needs.
Can I make this in an Instant Pot instead of a crockpot?
This recipe works well in an Instant Pot using the slow cook setting, but if you prefer pressure cooking for speed, reduce the cook time to about 15 minutes and use natural release for best results.
How spicy is the dish? Can I make it milder?
The heat level is relatively mild thanks to the pepperoncini peppers. If you prefer less spice, reduce the amount of pepperoncini juice and remove the seeds from the peppers before cooking.
Final Thoughts
I can’t recommend the Crockpot Mississippi Meatballs Recipe enough—it’s one of those dishes that instantly feels like a warm hug on a plate. Super simple to prepare, wonderfully flavorful, and perfect for feeding a crowd or enjoying as leftovers. Give it a try and watch how quickly it becomes a staple in your recipe rotation!
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Crockpot Mississippi Meatballs Recipe
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
These Crockpot Mississippi Meatballs are a delicious and easy slow cooker recipe perfect for gatherings or a satisfying dinner. Frozen meatballs are cooked low and slow in a savory au jus and ranch seasoning sauce, enhanced with buttery pepperoncini peppers for a flavorful, tangy kick. Simply combine the ingredients in your slow cooker and let it do the work to deliver tender, juicy meatballs that everyone will love.
Ingredients
Meatballs
- 1 (32-oz) bag frozen meatballs
Sauce
- 1 (1-oz) packet Au Jus Gravy mix
- 1 (1-oz) packet ranch dressing mix
- ¾ cup unsalted beef broth
- ¼ cup peperoncini juice
Additional
- ½ cup butter (sliced)
- 8 pepperoncini peppers
Instructions
- Prepare the Meatballs: Place the frozen meatballs in the bottom of a 6-quart slow cooker, spreading them out evenly to ensure they cook through properly.
- Make the Sauce: In a medium bowl, whisk together the Au Jus gravy mix, ranch dressing mix, beef broth, and the juice from the pepperoncini peppers until fully combined and smooth.
- Combine and Add Butter: Pour the prepared sauce over the meatballs in the slow cooker. Stir gently to coat all the meatballs evenly. Then, arrange the butter slices and whole pepperoncini peppers on top of the meatballs to add richness and flavor.
- Cook Low and Slow: Cover the slow cooker with its lid and cook on LOW heat for 3 to 4 hours. Cook until the meatballs are heated through and tender, allowing the flavors to meld beautifully.
Notes
- For a spicier version, add more pepperoncini peppers or some of their seeds.
- For thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
- Serve these meatballs over mashed potatoes, rice, or with crusty bread to soak up the delicious sauce.
- Can be made ahead and reheated; flavor improves overnight.
