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Mississippi Meatballs in the Crockpot: Tangy, Savory & Easy

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

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.

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)

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

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Find it online: https://blesseddish.com/mississippi-meatballs-in-the-crockpot-tangy-savory-easy/