Here’s a classic Crock Pot Mississippi Meatballs recipe—sweet, tangy, and super easy!
Ingredients (serves 6–8)
- 2 lbs (900 g) frozen or homemade meatballs
- 1 packet Ranch dressing mix (dry)
- 1 packet au jus gravy mix (dry)
- 1/2 cup unsalted butter (1 stick)
- 4–6 pepperoncini peppers
Instructions
- Add ingredients to slow cooker
- Place meatballs in the crock pot.
- Sprinkle Ranch mix and au jus mix over the meatballs.
- Cut butter into pieces and scatter on top.
- Add pepperoncini peppers (whole or sliced).
- Cook
- Cover and cook on low for 4–6 hours or high for 2–3 hours.
- Serve
- Stir gently before serving.
- Serve meatballs over rice, mashed potatoes, or as a party appetizer with toothpicks.
💡 Tips
- Frozen meatballs work perfectly—no need to thaw.
- For extra heat, add a few slices of pickled jalapeños.
- You can double the recipe for a crowd; just make sure your slow cooker is large enough.
If you want, I can also give a cheesy Mississippi Meatballs variation that adds cream cheese for a richer, creamier sauce.
Do you want me to give that version?
