Bold, tangy, and irresistibly savory, Crock Pot Mississippi Meatballs deliver the signature flavors of the beloved Mississippi-style roast in bite-sized form. Perfect for busy weeknights or crowd-pleasing appetizers.
With minimal prep and slow-cooked depth, these meatballs combine zesty ranch, rich au jus, and pepperoncini heat for a flavor-packed dish. It’s comfort food with a kick, ready with little effort.
What You’ll Need for These Flavor-Packed Crock Pot Mississippi Meatballs
- Frozen homestyle meatballs – The hearty foundation, perfectly seasoned and ideal for soaking up bold flavors.
- Au jus gravy mix – Adds deep, beefy richness that coats every meatball in savory goodness.
- Ranch dressing mix – Brings creamy, herby tang that cuts through the richness and ties everything together.
- Peperoncini juice – A splash of briny brightness to lift the flavors and balance the butter.
- Unsalted butter – Melts into the sauce for velvety texture and a touch of indulgence.
- Pepperoncini peppers – A zesty burst of heat and acidity that defines the Mississippi-style flavor profile.
Set It and Forget It: How to Make Crock Pot Mississippi Meatballs
Start by placing the frozen meatballs directly into your slow cooker.
In a separate bowl or measuring cup, mix the au jus gravy mix, ranch seasoning, water, and peperoncini juice until fully blended. Pour this bold mixture over the meatballs and stir to coat them evenly.
Top with sliced butter and scatter the pepperoncini peppers over everything. Cover and cook on low for 3–4 hours, gently stirring occasionally.
Once cooked through and coated in that mouthwatering gravy, serve hot and savor every bite.
Flavor Hacks & Fun Variations for Mississippi Meatballs
For less heat, reduce the number of pepperoncini peppers or swap the juice for low-sodium beef broth. If you’re watching salt, opt for low-sodium mixes and unsalted butter.
These meatballs shine on their own, but they’re just as incredible served over mashed potatoes, rice, or even tucked into a crusty hoagie roll for a zesty sandwich.
Want a creamier variation? Add a dollop of sour cream or cream cheese toward the end of cooking for a rich, tangy twist that mellows the spice beautifully.
Leftover Love: Storing Crock Pot Mississippi Meatballs
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making them even tastier the next day.
To freeze, place cooled meatballs and sauce in a freezer-safe bag or container. Freeze for up to 3 months.
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce. Avoid high heat to prevent the sauce from separating.
Crock Pot Mississippi Meatballs
Ingredients
- 8 whole pepperoncini peppers
- ½ cup 1 stick unsalted butter, cut into slices
- 1 ounce packet au jus gravy mix opt for low or no sodium if preferred
- 32- ounce bag of frozen homestyle meatballs
- ¼ cup peperoncini brine or substitute with beef broth
- 1 ounce packet ranch dressing seasoning
- ½ cup water
Instructions
- Place the frozen meatballs into the base of a 6-quart slow cooker. In a separate bowl, whisk together the au jus mix, ranch seasoning, water, and pepperoncini brine until the powders are fully dissolved. Pour this mixture evenly over the meatballs, stirring gently to ensure all are coated. Arrange the butter slices on top, spacing them throughout the surface. Distribute the pepperoncini peppers over the mixture. Cover the slow cooker and set to cook on low for 3 to 4 hours, stirring every 30 minutes to prevent scorching. Once done, serve the meatballs hot with the cooking juices spooned over for added flavor.
