Oh yes 😄 Crockpot Mississippi Meatballs are the ultimate comfort food—juicy, tender meatballs in a buttery, tangy, slightly spicy sauce, all cooked low and slow. Here’s a full recipe:
Crockpot Mississippi Meatballs
Ingredients (6–8 servings)
- 2 lbs frozen or fresh cooked meatballs (beef, pork, or turkey)
- 1 packet ranch dressing mix (1 oz)
- 1 packet au jus gravy mix (1 oz)
- ½ cup unsalted butter (1 stick)
- 6–8 pepperoncini peppers
- Optional: ½ tsp black pepper or garlic powder
Instructions
1. Prepare the crockpot
- Place meatballs in the crockpot.
- Sprinkle ranch dressing mix and au jus gravy mix evenly over the meatballs.
- Cut butter into slices and place on top of the meatballs.
- Add pepperoncini peppers around the meatballs (do not need to chop).
2. Cook
- Cover and cook on low for 4–6 hours or on high for 2–3 hours, until meatballs are hot and tender.
- Optional: Stir halfway through cooking for even coating.
3. Serve
- Serve hot as an appetizer with toothpicks, or over rice, mashed potatoes, or egg noodles for a full meal.
- Spoon some of the buttery, tangy sauce over the meatballs or rice/noodles.
Tips
- Make ahead: Assemble in the crockpot the night before, refrigerate, then cook the next day.
- Extra flavor: Add 1 tsp garlic powder or a few dashes of hot sauce to the sauce for a subtle kick.
- Cheesy version: Sprinkle shredded cheddar on top 10 minutes before serving.
I can also give a cheater 5-minute prep version that uses frozen meatballs straight from the bag—super quick for weeknight dinners but still full of flavor.
Do you want me to do that?
