Introduction

Oh, the holidays! Or maybe just a casual get-together with friends? Whatever the occasion, there’s nothing quite like a warm, savory dish that brings everyone together. And if you’re anything like me, you’re always on the hunt for those magical recipes that taste like they took hours to make, but are actually ridiculously simple. Well, pull up a chair, because I’ve got a recipe that’s going to blow your socks off: Crockpot Mississippi Meatballs! These little flavor bombs are a guaranteed crowd-pleaser and so easy, you’ll be wondering where they’ve been all your life.

Why You’ll Love This Recipe

Fast: Seriously, dump and go! Minimal prep means more time enjoying your guests.
Easy: Anyone can make these, even if you’re new to the kitchen.
Giftable: While they’re best served fresh, the ingredients themselves make a great host gift for a fellow slow cooker enthusiast.
Crowd-pleasing: The savory, tangy, slightly spicy flavor profile is a hit with just about everyone.

Ingredients

Gathering your ingredients is the most involved part of this recipe, and honestly, it’s a breeze!

1 (32 oz) package frozen meatballs: You can use beef, pork, or a blend. Just make sure they’re fully cooked before you put them in the crockpot.
1 packet ranch seasoning: This is where all that yummy ranch flavor comes from!
1 packet au jus seasoning: This gives it that classic, savory Mississippi flavor.
10-12 pepperoncini peppers: These little guys are the secret to the tangy kick. Plus, they look pretty scattered throughout!
¼ cup pepperoncini pepper juice: Don’t toss that juice! It’s packed with flavor and helps create the sauce.
½ cup unsalted butter, sliced into pats (optional): This is your “fancy” ingredient. It adds a touch of richness and helps mellow out the tanginess beautifully. I sometimes skip it if I’m in a super hurry, but it’s worth it when you have it!

How to Make It

Let’s get this party started! It’s so simple, you’ll want to make these every week.

Combine the Dry Goodness: First things first, grab your slow cooker. Dump in the frozen meatballs. Then, sprinkle both the ranch seasoning and the au jus seasoning right over the top of the meatballs. Give it a gentle shake to distribute them evenly.
Add the Zing: Now, tuck in those pepperoncini peppers. If you’re feeling adventurous, you can slice a few of them, but I usually just toss them in whole. Pour the pepperoncini pepper juice over everything.
Butter Up (Optional, but Recommended!): If you’re using butter, this is when you’ll arrange those lovely little pats of butter on top of the meatballs and peppers. They’ll melt down into the sauce and make it extra luscious.
Let the Magic Happen: Pop the lid on your crockpot. You have two options here: cook on low for 4-6 hours, or if you’re in a bit of a rush, you can cook on high for 2-3 hours. Either way, you want to make sure the meatballs are heated all the way through and the sauce has mingled into a delicious, savory blend.

Substitutions & Additions

Want to put your own spin on these already amazing meatballs? I love experimenting!

Spice it Up: For a little extra heat, add a pinch of red pepper flakes along with the seasonings.
Tangier Tang: If you love a super tangy flavor, feel free to add a few more pepperoncini peppers or a splash more juice.
A Touch of Sweet: Some folks like to add a tablespoon or two of brown sugar to the mix for a hint of sweetness that balances the savory and tangy notes.
Grape Jelly Twist: While this recipe is specifically for Mississippi Meatballs, a classic variation often includes grape jelly for a sweeter sauce. If you’re feeling adventurous and want to try that, you could swap out some of the pepperoncini juice for grape jelly!

Tips for Success

A few little tricks to make your Crockpot Mississippi Meatballs absolutely perfect every time!

Don’t Overcrowd: Make sure your slow cooker isn’t packed too tightly. The sauce needs room to circulate and cook the meatballs evenly.
Prep Ahead: You can actually assemble the meatballs, seasonings, and peppers in the crockpot liner the night before and store it in the fridge. Just add the butter in the morning and turn it on.
Check for Doneness: Frozen meatballs can take a little while to heat through. The best way to check is to taste one! If it’s heated through and the sauce is bubbly and fragrant, you’re good to go.
Stirring is Optional: While some slow cooker recipes benefit from stirring, these meatballs generally don’t need it. The butter and juices will create a beautiful sauce as they cook.

How to Store It

Got leftovers? Lucky you! These are just as delicious the next day.

Once cooled, transfer any leftover Crockpot Mississippi Meatballs to an airtight container. They’ll keep in the refrigerator for 3-4 days. To reheat, you can pop them back into a saucepan over low heat, microwave them, or even pop them in the oven at around 300°F (150°C) until warmed through. I love them cold on a sandwich the next day, too!

FAQs

Got a few quick questions? I’ve got answers!

Can I use fresh meatballs instead of frozen?: You certainly can! If you use fresh, pre-cooked meatballs, you might need to adjust the cooking time slightly, as they’ll heat up faster. Keep an eye on them and cook until heated through.
What can I serve these meatballs with?: Oh, the possibilities are endless! They’re fantastic served with toothpicks for easy snacking at parties, piled high on slider buns for mini sandwiches, or served over rice or pasta. They’re also great alongside a simple green salad.
Can I make this in a smaller slow cooker?: Yes, you can! Just reduce the quantities of the ingredients proportionally. Make sure not to overfill your slow cooker, and adjust the cooking time as needed.
How do I make the sauce thicker if I want it?: If you prefer a thicker sauce, you can uncover the slow cooker for the last 30-60 minutes of cooking to allow some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry and stir it into the crockpot during the last hour of cooking.

Crockpot Mississippi Meatballs

Easy and delicious Crockpot Mississippi Meatballs, a guaranteed crowd-pleaser perfect for parties and gatherings. These savory, tangy, and slightly spicy meatballs are incredibly simple to make with minimal prep.

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Prep Time 10

Cook Time 4

Equipment

Slow Cooker

Ingredients

Main ingredients

32 oz frozen meatballs beef, pork, or a blend. Ensure they are fully cooked.
1 packet ranch seasoning
1 packet au jus seasoning
10 peppers pepperoncini peppers whole or sliced
0.25 cup pepperoncini pepper juice
0.5 cup unsalted butter sliced into pats, optional

Instructions

Combine the Dry Goodness: Dump the frozen meatballs into your slow cooker. Sprinkle the ranch seasoning and au jus seasoning over the meatballs and give it a gentle shake to distribute evenly.
Add the Zing: Tuck in the pepperoncini peppers (whole or sliced) and pour the pepperoncini pepper juice over everything.
Butter Up (Optional, but Recommended!): Arrange the pats of butter on top of the meatballs and peppers.
Let the Magic Happen: Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the meatballs are heated through and the sauce is bubbly and fragrant.

Notes

These meatballs are best served warm. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated in a saucepan, microwave, or oven.