Crockpot Mississippi Meatballs
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By Alyssa Rivers
on Dec 17, 2024 |
Crockpot Mississippi meatballs make the best little appetizer or side dish. The flavorful pepperoncini peppers mixed with the au jus and ranch seasoning packets with delectable butter make the most amazing sauce, and the tender meatballs perfectly soak that up.
Reasons You’ll Love This Recipe
- Easy to Make: This is a great recipe to make when you need a fun, delicious appetizer. Just throw everything in the crockpot, step back, and let the slow cooker do the work for you!
- Flavor: I love the combination of the ranch and au jus packets with the pepperoncini. Try it in this Mississippi pot roast and my Mississippi chicken.
- Game Day: These little balls of flavor are perfect to serve for the next big game, family get together, or potluck!
Ingredients for Crockpot Mississippi Meatballs
You only need to pick up a few ingredients for this tasty little appetizer. If you already have these items, you will be amazed at how quickly they come together. Scroll to the bottom of the post for exact measurements.
- Frozen Meatballs: The easiest way is to use store bought frozen meatballs. You can make your own homemade meatballs and use whatever kind of meat you prefer. I enjoy beef with this recipe.
- Packet of Au Jus Gravy Mix: Adds a bold beef flavor that enhances the meatballs.
- Ranch Seasoning Mix: Provides lots of herbal flavor. You can make your own ranch dressing mix.
- Jar Sliced Pepperoncini Peppers: Give the dish a little bit of heat. Not spicy, just a kick of flavor.
- Water: Creates the base for the sauce.
- Butter: Adds a rich depth of flavor to the sauce.
How to Make Crockpot Mississippi Meatballs
You will love how quickly you can get everything into the crockpot, set it, and forget it! The nice thing is that the meat is already cooked. You’re basically just warming everything up together and creating a beautiful flavor pallet.
- Add: Place the frozen meatballs in the bottom of a crockpot, then sprinkle the au jus gravy mix and the ranch mix over the meatballs.
- Combine: Next, you’ll pour the pepperoncini peppers into the pot, then add the pepperoncini juice and water over the meatballs and seasonings.
- Cook: Place the diced butter over the contents of the crockpot, then cover and cook on LOW for 3-4 hours. Stir the meatballs every 30 minutes or so to keep them from burning. When the crockpot Mississippi meatballs are heated through, serve them on their own or over potatoes.
Mississippi Meatball Tips and Variations
Making crockpot Mississippi meatballs will become your new favorite. Here are some tips and ideas to help you make them just how you like.
- Too Spicy? If you want to reduce the heat of these meatballs, replace the pepperoncini juice with water.
- Meatballs: You can use frozen or freshly made meatballs for this recipe. I recommend cooking the meatballs first in an oven or skillet until mostly cooked through before adding them to the crockpot so they keep their shape.
- Stovetop Instructions: This recipe can be made on the stove; simply place all the ingredients in a large pot, and then cook them over medium heat.. Cook the meatballs and gravy, stirring occasionally, until the meatballs are heated through.
- Make it Thicker: Make a slurry of 2 tablespoons cornstarch and 2 tablespoons water, then whisk the slurry into the sauce after the meatballs finish cooking.
How to Properly Store Leftover Meatballs
These crockpot Mississippi meatballs are even better the next day. Here is how to properly store them so you can enjoy them through the week.
- Refrigerator: Store the leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Store in the freezer for up to 2 months. You can reheat the frozen leftovers in a crockpot on LOW for 2-3 hours until thawed and heated through.
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Place the frozen meatballs in the bottom of a crockpot. Sprinkle the au jus gravy mix and the ranch mix over the meatballs.
Pour the pepperoncini peppers, their juice, and the water over the meatballs and seasonings.
Place the diced butter over the contents of the crockpot. Cover and cook on LOW for 3-4 hours. Stir the meatballs every 30 minutes or so to keep them from burning.
When the meatballs are heated through, serve them on their own or over potatoes.
Calories: 205kcalCarbohydrates: 0.3gProtein: 0.3gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 204mgPotassium: 14mgFiber: 0.1gSugar: 0.1gVitamin A: 718IUVitamin C: 2mgCalcium: 8mgIron: 0.02mg
Nutrition information is automatically calculated, so should only be used as an approximation.