Mississippi Meatballs in the Crockpot: Tangy, Savory & Easy

If you have ever fallen in love with the viral sensation known as Mississippi Pot Roast, get ready to meet its fun, bite-sized cousin. There is something undeniably magical about the combination of zesty ranch, savory au jus, and tangy peppers. When applied to juicy meatballs, this flavor profile creates a dish that works just as well for a cozy Tuesday night dinner as it does for a Super Bowl party spread.

Mississippi Meatballs in the Crockpot are the ultimate “set it and forget it” comfort food. Whether you are rolling your own seasoned beef meatballs from scratch or grabbing a bag from the freezer for a quick hack, the result is tender meat swimming in a rich, creamy, slightly spicy gravy. This recipe challenges the idea that slow cooker meals have to be bland or mushy; instead, it delivers a complex, umami-packed punch that will have your family scraping the bowl clean. Let’s dive into how to make this savory masterpiece.

Ingredients List

To achieve that signature “Mississippi” flavor, we rely on a specific trinity of ingredients: ranch seasoning, au jus mix, and pepperoncini peppers. Below is everything you need, whether you are going the homemade route or the quick-and-easy frozen route.

this now & bake later ❤️

Timing

This recipe is flexible. The homemade version takes a bit more love upfront, while the frozen version is a true time-saver.

• Prep Time: 20 minutes (Homemade) / 5 minutes (Frozen)
• Cook Time: 3-4 hours (Low) or 2-3 hours (High)
• Total Time: Approx. 3.5 – 4.5 hours
• Context: This is about 90% passive cooking time, giving you plenty of freedom while dinner cooks itself.

Step-by-Step Instructions

Step 1: Prepare the Meatball Mixture

If you are making homemade meatballs (which we highly recommend for texture!), combine the 2 lbs of ground beef, 2 eggs, 1 cup shredded Parmesan, 1/2 cup Italian bread crumbs, 1/2 cup diced onions, and the minced garlic in a large mixing bowl. Gently mix with your hands until just combined.

• Tip: Do not overwork the meat! Over-mixing compresses the proteins and leads to tough, rubbery meatballs. Mix just until the ingredients are incorporated.

Step 2: Shape and Brown

Using a kitchen scale (aiming for 2 oz portions) or a cookie scoop, portion out the meat. Roll them into smooth balls between your palms.

• Tip: Wet your hands with cold water before rolling. This prevents the fat and proteins from sticking to your skin, making the process much faster and cleaner.Heat a large skillet over medium heat. Sear the meatballs until they are browned on all sides. You do not need to cook them through; you just want that caramelized crust (Maillard reaction) for flavor and texture.

Step 3: Assemble in the Crockpot

Transfer your browned meatballs (or your frozen bag of meatballs) into the slow cooker. In a separate bowl or measuring cup, whisk together the Au Jus packet, Ranch packet, 2 cups of low-sodium beef broth, and 1/4 cup pepperoncini juice. Pour this savory liquid over the meatballs.

Top with a few whole pepperoncini peppers.

• Note on Butter: If you are using frozen meatballs, slice the 4 tbsp of butter and scatter it on top. If you used homemade meatballs, skip the butter. The beef will render enough natural fat to flavor the sauce without making it greasy.

Step 4: Slow Cook to Perfection

Cover the crockpot and cook. Set it to High for 2-3 hours or Low for 3-4 hours. If you are using pre-cooked frozen meatballs, check them at the earlier time mark—they just need to be heated through and marinated in the flavors.

Step 5: Thicken the Gravy

Once the cooking time is up, use a slotted spoon to temporarily remove the peppers and meatballs from the pot, setting them in a serving dish. In a small bowl, whisk the 1 tbsp cornstarch with 2 tbsp cold water until smooth. Stir this slurry into the hot liquid remaining in the crockpot. Finally, stir in the 1/2 cup heavy cream.

Stir continuously until the gravy thickens and becomes creamy.

Step 6: Combine and Serve

Return the meatballs to the pot and toss them gently to coat them in the luscious, creamy gravy. Serve immediately over your choice of starch or as an appetizer with toothpicks!

Nutritional Information

This is a rich, keto-friendly (if adapted) dish. Here is an estimated breakdown per serving (assuming 6 servings):

• Calories: ~450 kcal
• Protein: 32 g
• Carbohydrates: 12 g
• Fat: 28 g (Saturated: 12 g)
• Sodium: ~850 mg (Dependent on broth and seasoning packets)
• Potassium: 400 mg

Note: Using low-sodium broth is critical to keeping the sodium levels manageable.

Healthier Alternatives

Comfort food can still be health-conscious. Here are a few swaps to lighten this dish up:

• Turkey Meatballs: Swap the ground beef for ground turkey or chicken (93% lean). This significantly reduces the saturated fat. If doing this, do add 2 tablespoons of butter to ensure they remain moist.
• Reduce Sodium: The seasoning packets are salt-heavy. You can make your own homemade ranch and brown gravy mixes using herbs and spices to control the salt content. Always use unsalted broth.
• Dairy-Free: Substitute the heavy cream for coconut milk (canned) or a dairy-free creamer. Swap the Parmesan in the meatballs for nutritional yeast or a vegan cheese alternative.
• Keto Option: Use crushed pork rinds instead of bread crumbs in the meatballs and use xanthan gum instead of cornstarch to thicken the gravy.

Serving Suggestions

These Mississippi Meatballs are incredibly versatile.

• The Comfort Dinner: Serve over a mountain of garlic mashed potatoes or buttery egg noodles. The gravy acts as the perfect sauce.
• The Game Day Snack: Keep them in the crockpot on the “Warm” setting. Provide toothpicks and mini slider buns so guests can make their own meatball sliders.
• Low Carb: Serve over cauliflower mash or roasted radishes for a hearty meal that fits your macros.
• Rice Bowl: Ladle the meatballs and extra gravy over steamed jasmine or brown rice for a simple, filling supper.

Common Mistakes to Avoid

To ensure your meatballs are perfect every time, avoid these common pitfalls:

• The Salt Bomb: Using regular beef broth combined with Au Jus and Ranch packets will make the dish inedibly salty. Solution: You must use Low Sodium beef broth or even plain water.
• Greasy Gravy: Adding butter to homemade 80/20 ground beef meatballs results in an oil slick. Solution: Only add the butter if using lean frozen meatballs.
• Mushy Meatballs: Cooking frozen meatballs for 6-8 hours. Solution: Frozen meatballs are essentially already cooked. They only need 2-3 hours on high to absorb flavor. Overcooking makes them fall apart.

Storing Tips

This recipe reheats beautifully, making it great for meal prep.

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3-4 days.
• Freeze: You can freeze the cooked meatballs in the sauce. Place in a freezer-safe container for up to 3 months.
• Reheat: Warm gently on the stovetop over medium-low heat. You may need to add a splash of water or broth if the gravy has thickened too much in the fridge.

Conclusion

Mississippi Meatballs in the Crockpot are a testament to the fact that big flavor doesn’t require hard work. The combination of the tangy pepperoncini, the savory depth of the au jus, and the creamy finish creates a sauce that is truly addictive. Whether you are looking for a new family favorite or the star of your next potluck, this recipe delivers every single time.

Try it out this week and let us know! Did you go homemade or frozen? Leave a comment below with your thoughts. Don’t forget to rate the recipe and subscribe to our newsletter for more delicious, easy slow cooker recipes delivered to your inbox.

FAQs

Q1. Can I make this with pork?

Yes! A mix of 50% ground beef and 50% ground pork makes for incredibly tender and flavorful meatballs.

Q2. Is this dish spicy?

It has a mild tang, but it is not “hot.” The pepperoncini peppers provide flavor more than heat. If you are very sensitive to spice, you can reduce the amount of pepperoncini juice used, but don’t skip it entirely—it’s key to the Mississippi flavor profile!

Q3. Can I make this in an Instant Pot?

Absolutely. Brown the meatballs on Sauté mode. Add the liquid ingredients (minus the cream/cornstarch). Pressure cook on High for 7 minutes followed by a quick release. Switch back to Sauté mode to stir in the slurry and cream to thicken.

Mississippi Meatballs in the Crockpot: Tangy, Savory & Easy

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• Author: Evelyn Marcella Rivera
• Total Time: 4 hours
• Yield: 6 servings 1x

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Description

These Mississippi Meatballs in the Crockpot take everything you love about the famous Mississippi pot roast and transform it into irresistible, bite-sized comfort food. Juicy meatballs simmer slowly in a bold sauce made with ranch seasoning, au jus mix, pepperoncini peppers, and a splash of cream for richness. Whether you’re serving them as a party appetizer or a cozy family dinner over mashed potatoes or rice, this easy slow-cooker recipe delivers big, tangy flavor with minimal effort.

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Ingredients

Homemade Meatballs (Optional)

• 2 lbs ground beef (80/20 preferred)

• 2 large eggs

• 1 cup Parmesan cheese, shredded

• 1/2 cup Italian breadcrumbs

• 1/2 cup onion, finely diced

• 5-6 cloves garlic, minced

OR

Shortcut Option

• 1 (32 oz) bag frozen meatballs (homestyle or Italian)

Mississippi Sauce

• 1 packet (1 oz) au jus mix (or brown gravy mix)

• 1/2 packet ranch seasoning (dry mix)

• 2 cups low-sodium beef broth

• 1/4 cup pepperoncini juice

• 6-8 pepperoncini peppers

Optional (Recommended for Frozen Meatballs)

• 4 tbsp unsalted butter, sliced

To Finish the Gravy

• 1 tbsp cornstarch

• 2 tbsp cold water

• 1/2 cup heavy cream (or milk for lighter sauce)

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Instructions

1. Prepare the Meatballs (If Homemade)
   In a large bowl, gently combine ground beef, eggs, Parmesan, breadcrumbs, onion, and garlic until just mixed. Form into 2-oz meatballs.

2. Brown the Meatballs
   Heat a skillet over medium heat and brown meatballs on all sides. They do not need to cook through. Transfer to the crockpot.

3. Assemble the Sauce
   In a bowl, whisk together au jus mix, ranch seasoning, beef broth, and pepperoncini juice.

4. Slow Cook
   Pour sauce over meatballs in the crockpot. Add pepperoncini peppers. If using frozen meatballs, scatter butter slices on top.
   Cook on LOW for 3–4 hours or HIGH for 2–3 hours.

5. Thicken the Gravy
   Remove meatballs temporarily. Whisk cornstarch with cold water and stir into the crockpot liquid along with heavy cream. Stir until thickened.

6. Combine & Serve
   Return meatballs to the crockpot and toss gently to coat in gravy. Serve hot.

Notes

• Skip the butter if using homemade meatballs to avoid excess grease.
• Pepperoncini juice adds tang, not heat—perfectly balanced.
• Serve over mashed potatoes, rice, egg noodles, or as an appetizer.
• Leftovers reheat well and taste even better the next day.

• Prep Time: 20 minutes (homemade) / 5 minutes (frozen)
• Cook Time: 3 hours 30 minutes
• Category: Dinner / Appetizer
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: About 6–7 meatballs with sauce
• Calories: 450 kcal
• Sugar: 3 g
• Sodium: 850 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 32 g
• Cholesterol: 140 mg