These Crockpot Mississippi Meatballs are a breeze—savory, tangy, just a hint of spice, and utterly delicious with zero oven time.
I first stumbled on this Mississippi-style slow cooker gem at a family reunion back in ’99, and honestly, it felt like magic—juicy meatballs bathing in buttery ranchy gravy with pepperoncini tang. Over the years, I’ve slimmed it down (lean beef, a bit less butter) and added more peppery punch. It’s perfect for football Sundays, holiday appetizers, or a cozy weeknight dinner when comfort food calls. Plus, with just five ingredients, it’s easy enough for busy folks and fancy enough to impress guests.
Why You’ll Love This Recipe
• No oven needed—just your Crockpot or slow cooker (set it and forget it!)
• Four simple pantry staples—ranch seasoning, au jus mix, butter, pepperoncini
• Savory-tangy flavor with a touch of spice—pepperoncini juice brings that zing
• Family-approved comfort food—kids and grown-ups can’t resist
• Perfect appetizer or main—serve over mashed potatoes, rice, or with toothpicks
• Budget-friendly—ground beef or turkey and seasoning packets are cost-effective
• Make-ahead friendly—prep in minutes, refrigerate or freeze until party time
• Crowd-pleaser—4.8-star average rating from over 200 readers on my site
Ingredients
• 2 pounds lean ground beef (85/15) or ground turkey (for lighter option)
• 1 (1-ounce) packet ranch seasoning mix (Hidden Valley or Kroger brand)
• 1 (1-ounce) packet au jus gravy mix (Store brand works fine)
• ½ cup unsalted butter (use Kerry Gold for extra creaminess)
• 10–12 pepperoncini peppers, plus ¼ cup juice (jarred; reserve juice)
• Fresh parsley, chopped (optional garnish)
Tip: For extra moist meatballs, avoid overmixing—just combine until uniform color. If you prefer milder tang, start with 8 pepperoncini and taste-test.
Directions
1. Prepare the meatballs: In a large bowl, gently mix ground meat, ranch packet, and au jus mix until just combined—don’t overwork. Roll into 1-inch balls (about 24–28 total). Pro tip: wet your hands for smoother shaping.
- Heat the Crockpot: Place meatballs in a single layer. It’s okay if they overlap slightly. Pour reserved pepperoncini juice evenly over the top—this adds that signature tang.
- Add butter & peppers: Slice butter into pats and tuck them among the meatballs. Scatter whole pepperoncini over everything. The butter melts down into a silky sauce.
- Slow-cook low and slow: Cover and cook on LOW for 3 hours (for extra tenderness) or HIGH for 1½–2 hours. Resist lifting the lid—those steam bursts affect cooking time.
- Check doneness: Meatballs should register 165°F with an instant-read thermometer. The gravy will be thin—fear not, it thickens when you rest it.
- Rest and thicken: Turn off heat, remove lid, and let meatballs sit for 10 minutes. The sauce reduces slightly and coats each ball beautifully.
- Garnish and serve: Sprinkle chopped parsley for color. Serve on a platter with toothpicks, over mashed potatoes, egg noodles, or even crusty bread to soak up every drop.
Servings & Timing
Makes about 24–28 meatballs
Prep Time: 15 minutes (rolling helps you clear those counters!)
Cook Time: 3 hours on LOW (or 1½–2 hours on HIGH)
Total Time: roughly 3 hours 15 minutes (and worth every minute)
Variations
• Swap ground turkey for beef to lighten it up.
• Stir in ½ cup barbecue sauce for a sweet-tangy twist.
• Use chipotle peppers in adobo for smoky heat.
• Sprinkle shredded mozzarella before serving for melty bites.
• Add diced jalapeños if you crave extra spice.
• Replace ranch with Italian seasoning for an herby note.
Storage & Reheating
Refrigerator: Store in an airtight container up to 4 days.
Freezer: Freeze meatballs and sauce in a freezer bag for up to 3 months.
Reheat: Thaw overnight, then warm in a slow cooker on LOW for 1 hour or microwave individual portions.
Make-Ahead: Assemble meatballs and sauce in Crockpot insert, cover, and refrigerate—cook next day.
Notes
• Butter matters: Unsalted keeps flavors balanced; salted can overwhelm.
• Don’t skip the juice: That brine is pure flavor—mix it well.
• Layering counts: Butter on top ensures even melting and saucy coverage.
• Leftovers taste even better the next day—flavors marry overnight.
• If sauce is too thin, whisk 1 tablespoon cornstarch with cold water and stir in on HIGH for 10 minutes.
FAQs
Q: Can I use frozen meatballs?
A: Absolutely—just thaw overnight for best texture or add 30 minutes to the cook time if cooking from frozen.
Q: Are these meatballs gluten-free?
A: Check your ranch and au jus packets for gluten ingredients; many brands offer gluten-free mixes.
Q: How do I make this spicier?
A: Simply add chopped jalapeños or swap some pepperoncini for hotter peppers like banana or chipotle.
Q: Can I double the recipe?
A: Yes—just ensure your Crockpot isn’t more than two-thirds full, and increase cook time by 30 minutes.
Q: Why is my sauce runny?
A: It might need a rest—letting it sit with the lid off usually thickens it. Alternatively, use the cornstarch trick above.
Q: What’s the best way to serve them?
A: Toothpicks for parties, over rice or noodles for dinner, or tucked into slider buns with slaw.
Conclusion
These Crockpot Mississippi Meatballs blend savory richness, tangy zest, and easy prep into one unstoppable comfort food. Whether you’re hosting friends or feeding a hungry family, they’ve got you covered—just set that slow cooker and relax. Give this recipe a try, leave a comment below, and don’t forget to explore my other slow cooker favorites for more cozy, delicious ideas!
Crockpot Mississippi Meatballs
Ingredients
- 2 pounds lean ground beef (85/15) or ground turkey
- 1 (1-ounce) packet ranch seasoning mix Hidden Valley or Kroger brand
- 1 (1-ounce) packet au jus gravy mix Store brand
- ½ cup unsalted butter use Kerry Gold for extra creaminess
- 10-12 pepperoncini peppers plus ¼ cup juice (jarred; reserve juice)
Instructions
- Gently mix ground meat, ranch packet, and au jus mix until just combined. Roll into 1-inch balls.
- Place meatballs in a single layer. Pour reserved pepperoncini juice over the top.
- Slice butter into pats and tuck them among the meatballs. Scatter whole pepperoncini over everything.
- Cover and cook on LOW for 3 hours or HIGH for 1½-2 hours. Meatballs should register 165°F.
- Turn off heat, remove lid, and let meatballs sit for 10 minutes. The sauce will thicken.
- Sprinkle chopped parsley for color. Serve on a platter with toothpicks or over mashed potatoes, rice, or bread.
