Easy Crockpot Mississippi Meatballs Recipe

If you’re searching for a hassle-free dinner idea that will leave your family begging for more, look no further than these incredible Crockpot Mississippi Meatballs. This delectable dish combines flavor and convenience, making it a perfect mid-week meal or a crowd-pleasing party snack!

It was on a lazy Sunday afternoon, with my family gathered in the living room, that I first tried this recipe. While my parents were reminiscing about past vacations, and my siblings were deeply engaged in a board game, the aroma from the kitchen began to steal the show. It wasn’t long before everyone was huddled around the Crockpot, eager to taste what had become an instant family favorite.

Why You’ll Love This Recipe

This recipe is not just another meatball dish. The combination of flavors is both unexpected and delightful, with the tangy zest of pepperoncini and the rich, buttery sauce. It’s incredibly easy to prepare, requiring minimal ingredients and allowing the slow cooker to do all the hard work. Plus, its versatility means it pairs well with a variety of sides, ensuring it never gets boring!

Ingredients Notes

For the best results, use high-quality ground beef or a mix of beef and pork for richer flavor and texture. Pepperoncini peppers add a unique tang, but can be substituted with banana peppers for a milder taste. Don’t skip the au jus and ranch dressing mix—they’re essential for that signature Mississippi Meatball taste.

Recipe Steps

Step 1

In a large bowl, combine ground beef with spices and form into 1-inch meatballs. Place them aside on a tray.

Step 2

In a skillet, heat a small amount of oil over medium heat. Brown the meatballs on each side, being careful not to cook them through completely.

Step 3

Transfer the browned meatballs to the Crockpot. Sprinkle the ranch dressing and au jus mixes over the top, distributing evenly for full flavor coverage.

Step 4

Add sliced pepperoncini and its juice over the meatballs. Slice butter into thin pats and place on top. Cover the Crockpot and cook on low for 6-8 hours or high for 3-4 hours.

Step 5

Once done, gently stir the meatballs to fully coat them in sauce before serving. Enjoy immediately, garnished with freshly chopped parsley for added color.

Storage Options

Store any leftover meatballs in an airtight container in the refrigerator for up to three days. For longer storage, place the meatballs in a freezer-safe bag and freeze for up to three months. Reheat gently in a saucepan on low heat or in the microwave, adding a bit of water if needed to loosen the sauce.

Variations & Substitutions

For a healthier twist, consider using ground turkey or chicken instead of beef. To introduce more spice, add a teaspoon of red pepper flakes or serve with hot sauce. If you prefer a creamier sauce, stir in a dollop of sour cream at the end of the cooking time.

Serving Suggestions

These meatballs are versatile. Serve them over a bed of mashed potatoes or egg noodles for a hearty meal, or as an appetizer with cocktail picks during a party. They are also perfect over rice or even in a sandwich roll for a tasty sub.

Frequently Asked Questions

Can I make these meatballs in advance?
Absolutely! Prepare the meatballs and sauce a day before, then refrigerate them in the Crockpot insert. On the day you wish to serve, simply place the insert into the Crockpot base, set the temperature, and cook as directed.

What if I don’t have a Crockpot?
No worries! You can bake the meatballs in a covered dish at 325°F for about 2 hours, stirring occasionally to ensure even cooking. This will give a similar result with the flavors properly mixed and the meatballs tender.

How can I reduce the sodium in this recipe?
Consider using low-sodium versions of the ranch dressing and au jus mixes if you’re watching your salt intake. Another alternative is to make homemade versions of these mixes, allowing you to control the amount of salt and other ingredients.

Easy Crockpot Mississippi Meatballs Recipe

This easy Crockpot Mississippi Meatballs recipe is a savory and mouthwatering dish that combines the flavors of tangy pepperoncini, zesty ranch seasoning, and buttery meatballs, all cooked to perfection in a slow cooker.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 32 oz frozen meatballs fully cooked
• ▢ 1 packet ranch seasoning or to taste
• ▢ 1 packet au jus gravy mix or brown gravy mix
• ▢ 0.5 cup butter unsalted
• ▢ 0.5 cup pepperoncini peppers sliced

Instructions

Preparation Steps

• Place the frozen meatballs in the slow cooker.
• Sprinkle the ranch seasoning and au jus gravy mix over the meatballs.
• Add the sliced pepperoncini peppers over the meatballs.
• Cut the butter into pieces and place on top of the meatballs and peppers.
• Cover and cook on low for 4 hours, stirring occasionally.

Notes

For extra flavor, add a splash of the pepperoncini juice to the slow cooker.