Go Back
Crockpot Mississippi Meatballs on a white plate, garnished with pepperoncini peppers and drenched in buttery sauce

Crockpot Mississippi Meatballs

These Crockpot Mississippi Meatballs are a time-saving, delicious dish that turns frozen meatballs into tender bites in a tangy, buttery sauce, making them the best meatball recipe for busy nights.
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 4 hours
Total Time 4 hours 3 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 32 ounce bag frozen meatballs Any brand works, but I prefer homestyle or Italian-style for the best flavor. No need to thaw!
  • 1 ounce packet au jus gravy mix (low or no sodium if you are sensitive to salt)
  • 1 ounce packet ranch dressing mix
  • ½ cup water
  • ¼ cup beef broth
  • ½ cup unsalted butter (1 stick) sliced
  • 8 pieces pepperoncini peppers Signature to all Mississippi recipes! They add a subtle tangy heat and brighten up the flavors.

Equipment

  • 6-quart slow cooker
  • measuring cups
  • Mixing Bowl or Measuring Cup

Method
 

  1. Place the frozen meatballs into the bottom of a 6-quart slow cooker.
  2. In a small mixing bowl, whisk together the au jus gravy mix, ranch dressing mix, water, and beef broth. Pour this mixture over the frozen meatballs and stir until they’re evenly coated.
  3. Scatter the slices of butter over the top of the meatballs.
  4. Add the pepperoncini peppers, evenly distributing them across the top. (For less heat, use fewer peppers.)
  5. Cover your slow cooker and set it to LOW. Cook for 3-4 hours, stirring occasionally to make sure the sauce coats every meatball.
  6. Once heated through, serve the meatballs with the drippings as a gravy. They’re perfect on their own or served over mashed potatoes, rice, or even pasta.

Notes

Pro Tip: If you’re in the market for a new slow cooker, look for one with a “Keep Warm” setting. It’s perfect for keeping these meatballs ready-to-serve during parties!