Here’s a classic Crock Pot Mississippi Meatballs recipe — tender, flavorful meatballs in a buttery, tangy, peppery gravy. Perfect for parties or easy dinners!
🍲 Crock Pot Mississippi Meatballs
Ingredients (Serves 6–8)
- 2 lbs (900g) frozen or homemade cooked meatballs
- 1 packet ranch dressing mix (1 oz / 28g)
- 1 packet au jus gravy mix (1 oz / 28g)
- ½ cup unsalted butter (1 stick)
- 6–8 pepperoncini peppers, sliced (adjust to taste)
Optional for Serving:
- Chopped parsley for garnish
- Mashed potatoes, rice, or noodles
Instructions
1️⃣ Add Ingredients to Slow Cooker
- Place meatballs in the crock pot.
- Sprinkle ranch mix and au jus mix over the meatballs.
- Add butter pieces on top.
- Scatter pepperoncini peppers over the mixture.
2️⃣ Cook
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.
- Stir occasionally if desired; sauce will become rich and flavorful as butter melts and mixes with the seasoning.
3️⃣ Serve
- Spoon meatballs and sauce over mashed potatoes, rice, or noodles.
- Garnish with chopped parsley if desired.
- Serve hot.
💡 Tips
- Frozen meatballs work great — no need to thaw.
- Adjust pepperoncini quantity depending on how tangy/spicy you like it.
- For extra flavor, add 1 tsp garlic powder or ½ tsp smoked paprika.
- Leftovers store well in the fridge for 3–4 days; reheat gently in the microwave or on the stove.
If you want, I can also give you a cheesy version with cream cheese stirred in for extra richness, or a mini meatball appetizer version perfect for parties.
Do you want one of those variations?
