INTRODUCTION
Crockpot Mississippi Meatballs are an easy, warm, and tasty dish you can make with little work. You only need a few simple pantry items and a slow cooker. The mix of ranch and au jus with pepperoncini makes a salty, tangy sauce that coats every meatball. This recipe is perfect for weeknights, parties, or a slow, cozy dinner.
If you like pot roast style flavors, you may also enjoy a similar slow-cooked dinner that uses the same au jus idea as a pot roast recipe. Try this version for more comfort food ideas: slow cooker Mississippi pot roast.
This article shows clear steps, tools, and tips. I use plain words so you can follow along. You will learn how to cook, serve, store, and change the recipe to fit your needs.
WHY YOU WILL LOVE THIS RECIPE
You will love this Crockpot Mississippi Meatballs recipe because it is simple and gives big flavor. The ranch seasoning adds creaminess and herb notes. The au jus adds deep, savory taste. Pepperoncini bring a touch of heat and a bright, tangy kick. Together these flavors create a sauce that makes frozen meatballs taste homemade.
This dish is set-it-and-forget-it. You can place frozen meatballs in the slow cooker in the morning and have a hot meal by dinner. It is also great for feeding a crowd. You can make a large batch and keep it warm for guests. The sauce stays good day after day and warms up easily.
HOW TO MAKE Crockpot Mississippi Meatballs
This recipe uses frozen meatballs and a few packets from the pantry. The slow cooker does all the work. Follow the steps below and you will have a rich, tasty meatball dish with little effort.
The method is forgiving. If you forget to thaw meatballs, no problem. If the sauce looks thin, let it cook a bit longer on low. If you want it thicker, reduce liquid on high for 30 minutes or stir in a cornstarch slurry at the end.
EQUIPMENT NEEDED
You do not need fancy tools to make Crockpot Mississippi Meatballs. Keep it simple.
- Slow cooker (crockpot), 4- to 6-quart size works best
- Mixing bowl and spoon
- Measuring cup
- Can opener (to open the pepperoncini jar)
- Serving spoon or slotted spoon
- Optional: small skillet if you want to brown meatballs (not needed)
Ingredients You’ll Need :
- 1 pound frozen meatballs
- 1 packet ranch seasoning
- 1 packet au jus gravy mix
- 1 jar pepperoncini (with juice)
- 1/2 cup water
STEP-BY-STEP INSTRUCTIONS :
- Place frozen meatballs in the slow cooker.
- In a bowl, mix ranch seasoning, au jus gravy mix, and water.
- Pour the mixture over the meatballs.
- Add pepperoncini and their juice.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve warm.
HOW TO SERVE Crockpot Mississippi Meatballs
Serve these meatballs right from the slow cooker. They are easy to spoon onto many bases. Try them over hot rice, plain pasta, mashed potatoes, or even a warm roll. The sauce is the star. Pour it over the meatballs and base so you do not miss any flavor.
You can pair them with a simple green salad and steamed vegetables for a full meal. For a cozy dinner, serve them with mashed potatoes and a side of green beans. If you want a starter or party snack, keep them warm in the crockpot and let guests help themselves.
If you want a menu idea with side dishes that match slow cooker flavor, check a recipe for cheesy potatoes and kielbasa that pairs well with savory meat dishes: crockpot cheesy potatoes and kielbasa.
STORAGE & FREEZING : Crockpot Mississippi Meatballs
Store leftovers in an airtight container in the fridge for up to 4 days. Cool the meatballs before you cover them. Reheat gently in a small pot over low heat on the stove, stirring often. You can also heat in the microwave in 30-second bursts.
To freeze, let the meatballs cool fully. Place them in a freezer-safe container or a heavy freezer bag. Press out extra air and seal. Freeze for up to 3 months. Thaw in the fridge overnight before reheating. If you freeze plain meatballs and sauce separately, thaw and mix them when you are ready to serve for best texture.
SERVING SUGGESTIONS
These meatballs are flexible. Here are easy serving ideas that use common foods you might already have.
- Over cooked rice with a sprinkle of chopped fresh parsley.
- On buttered egg noodles for a quick comfort meal.
- In a soft hoagie roll for a sandwich. Add shredded lettuce or pickles.
- With mashed potatoes and steamed carrots for a family dinner.
- As an appetizer on toothpicks with a toothpick of pepperoncini on top for a tangy bite. You can also serve with a side of crusty bread to soak up the sauce.
For holiday or party menus, pair these meatballs with other festive small dishes. If you like holiday cranberry flavors with meat, try a pairing idea from this holiday meatball recipe collection: Christmas cranberry meatballs.
VARIATIONS
Keep the base technique but change small things for a new taste.
- Make it spicy: Add a few sliced jalapeños or a dash of cayenne to the sauce.
- Make it creamy: Stir in 1/2 cup sour cream or cream cheese at the end for a richer sauce.
- Use different meatballs: Try turkey, beef, pork, or plant-based meatballs. Cooking time stays the same for frozen meatballs.
- Add vegetables: Add baby carrots, chopped onions, or sliced mushrooms for more texture. Add vegetables at the start for firm veggies or halfway through for softer ones.
- Make it low sodium: Use low-sodium ranch packet and low-sodium au jus if you watch salt. You can also reduce the pepperoncini juice if it is very salty.
FAQs
Q: Can I use fresh meatballs instead of frozen?
A: Yes. Fresh or homemade meatballs work well. If they are raw, cook on low for 6-8 hours or on high for 3-4 hours, but check that they reach a safe internal temperature. If they are cooked before adding, the cooking time mainly warms them and blends flavors.
Q: Do I need to add water?
A: Yes. The 1/2 cup water helps dissolve the seasoning packets and makes a sauce. If you prefer a thicker sauce, use less water or cook uncovered for the last 30 minutes.
Q: Can I leave out the pepperoncini if I do not like heat?
A: Yes. Pepperoncini add a tangy, mildly spicy flavor. If you want no heat, add a few slices of green bell pepper instead for a mild flavor and texture.
Q: How do I make the sauce thicker?
A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into the hot sauce and cook on high for 10-15 minutes until it thickens. Or remove lid and cook on high for 30 minutes to let some liquid evaporate.
Q: Can I use this recipe for a party?
A: Yes. Keep the crockpot on warm to hold the meatballs. Stir occasionally to keep the sauce smooth. Place small plates or toothpicks nearby so guests can serve themselves.
Q: Is this recipe kid-friendly?
A: Usually yes. You can remove the pepperoncini for kids who do not like tang or heat. The sauce is savory and mild enough for many children.
MAKE-AHEAD TIPS FOR Crockpot Mississippi Meatballs
This recipe is easy to make ahead. You can assemble the slow cooker the night before and refrigerate it. Put the frozen meatballs in the crockpot, mix the packet powders with water, pour over meatballs, and add pepperoncini. Cover and keep in the refrigerator. In the morning, place the crockpot insert in the slow cooker base and cook as directed.
If you want to fully cook ahead, make the meatballs and sauce in the crockpot the day before. Cool them, then refrigerate. Reheat in the slow cooker on low for 1-2 hours or in a saucepan on low heat until hot.
For potluck or travel, pack the sauce and meatballs in a sealed container. Reheat on site or plug in a crockpot if you have one. The flavors hold up well and taste better the next day after the sauce and seasonings have had time to mingle.
Crockpot Mississippi Meatballs
Ingredients
Method
- Place frozen meatballs in the slow cooker.
- In a bowl, mix ranch seasoning, au jus gravy mix, and water.
- Pour the mixture over the meatballs.
- Add pepperoncini and their juice.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve warm.