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Mississippi Meatballs Crockpot Recipe

Mississippi Meatballs Crockpot Recipe

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There’s something about slow cooker meals that makes life so much easier. On busy days, I love being able to throw a few ingredients into the crockpot, set it, and come back hours later to a meal that’s tender, flavorful, and completely effortless. That’s exactly why Mississippi Meatballs have become one of my favorite recipes.
The first time I made these meatballs, I was looking for a hearty, no-fuss dinner that my family would love. I had heard of Mississippi Pot Roast, but I wanted something a little different. I thought, “Why not try the same flavors with meatballs?” Let me tell you—it was one of the best kitchen experiments I’ve ever done.
These meatballs are rich, buttery, and have just the right amount of tang and spice. The mix of ranch seasoning, au jus gravy, butter, and pepperoncini peppers gives them a bold, savory flavor that’s completely addictive. Whether you serve them over mashed potatoes, rice, or as an appetizer, they’re always a hit.
Now, whenever I need a quick and easy dinner or a crowd-pleasing party dish, these crockpot Mississippi Meatballs are at the top of my list.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Beef
Servings 6

Equipment

  • Slow cooker (Crockpot)
  • Measuring Spoons
  • Mixing Bowl (if making homemade meatballs)
  • Tongs or Spoon

Ingredients
  

  • 1 lb ground beef (or turkey)
  • ½ cup breadcrumbs
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 bag (24 oz) frozen meatballs (or homemade)
  • 1 packet ranch seasoning mix
  • 1 packet au jus gravy mix
  • ½ cup unsalted butter, sliced
  • 6-8 pepperoncini peppers (whole or sliced)
  • ¼ cup pepperoncini juice (from the jar)

Instructions
 

  • In a mixing bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper.
  • Roll into 1-inch meatballs and place on a plate.
  • Brown the meatballs in a skillet for 2-3 minutes per side (optional but adds flavor).
  • Place the meatballs in the slow cooker.
  • Sprinkle the ranch seasoning and au jus gravy mix over the top.
  • Add the sliced butter evenly over the meatballs.
  • Place the pepperoncini peppers on top and pour in pepperoncini juice.
  • Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
  • Stir gently before serving to coat the meatballs in the sauce.
  • Serve hot over mashed potatoes, rice, or noodles.
  • Garnish with extra pepperoncini slices if desired.
Keyword Mississippi Meatballs Crockpot