Slow Cooker Mississippi Meatballs
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My family has loved the recipes I’ve made for Mississippi Pot Roast and Mississippi Chicken. So I figured, why not Mississippi Meatballs? I tried it out, and now I have added Slow Cooker Mississippi Meatballs to my recipe collection!
Just like my other Mississippi recipes, this only takes a few ingredients. One of those ingredients is frozen ground beef meatballs.
This makes it a cinch to put this together in about 5 minutes! Plus, it cooks quickly. This cooks in the slow cooker for only 3 hours and you’re ready to eat!
These meatballs turn out incredibly flavorful. A little sauce for gravy comes with them too! I served them over my Instant Pot mashed potatoes. The meatballs have such a bold flavor that the little gravy they produce is plenty as you eat the meatballs paired with the creamy mashed potatoes.
Ingredients to Make Slow Cooker Mississippi Meatballs
- FROZEN MEATBALLS
- AU JUS GRAVY MIX
- RANCH DRESSING MIX
- WATER
- PEPERONCINI JUICE FROM THE JAR OF PEPPERS OR BEEF BROTH (THE JUICE GIVES THE MOST FLAVOR)
- UNSALTED BUTTER
- PEPERONCINI PEPPERS
How to Make Slow Cooker Mississippi Meatballs
You start by adding 32 ounces of frozen meatballs into the bottom of a 6 quart slow cooker.
In a bowl, mix the packet of au jus gravy mix, ranch seasoning mix, water, and peperoncini juice (or beef broth). Pour on top of the meatballs and stir so they are well coated.
Then, you cut the butter into 8 pieces. Place the pieces of butter over the top of the meatballs. A whole stick of butter is quite a bit. Next time, I am going to try it with 4 tablespoons of butter (half a stick) instead, to reduce the fat content.
Last, place the whole peperoncini peppers on the meatballs. Cover and cook on low for 3-4 hours. You do need to give them a stir every half hour or so, to prevent the meatballs from burning.
When they’re finished cooking, give them a good mix to coat them with the flavorful gravy. The butter will separate from the sauce but will blend back in after stirring. Then, serve on top of mashed potatoes and a side of steamed veggies or salad, for a comforting flavorful meal!
Frequently Asked Questions
Can I prepare these easy crock pot mississippi meatballs ahead of time?
Yes, you can prepare this ahead of time and store in the fridge. Then, reheat in the microwave or on the stove top.
Can I make this dish spicier?
Absolutely! If you prefer a spicier version, you can add extra peperoncini peppers or even some hot sauce to the mix.
What should I serve with Mississippi meatballs?
Mississippi meatballs pair well with mashed potatoes, rice, or egg noodles. You can also serve them with a side of steamed vegetables or a green salad for a complete meal.
FOR MORE RECIPES LIKE THIS, TRY:
- Slow Cooker Mississippi Roast
- Instant Pot Mississippi Chicken Sandwiches
- Italian Meatballs
- Easy Porcupine Meatballs
Slow Cooker Mississippi Meatballs
Real Mom Kitchen
Equipment
Ingredients
- 32 oz pkg frozen meatballs
- 1 (1 oz) pkg au jus gravy mix
- 1 (1 oz) pkg ranch dressing mix (see notes below)
- ½ cup water
- ¼ cup pepperoncini juice or can use beef broth for less spice
- ½ cup butter (I think you can get by with 1/4 cup butter)
- 8 pepperoncini peppers
Instructions
- Add the frozen meatballs to the bottom of a 6 quart slow cooker.
- Mix the au jus gravy mix, ranch dressing mix, water, and pepperoncini juice (or beef broth) in a small bowl. Pour the sauce over the meatballs and stir to coat them.
- Cut the butter into about 8 pieces and place the pieces on top of the meatballs.
- Add the whole pepperoncini peppers on top the meatballs.
- Cover and cook on low for 3 hours. Stir every half hour to prevent the meatballs from burning.
- Stir together to coat the meatballs well before serving. Serve on top of mashed potatoes or rice.
Nutrition
Recipe adapted from the Country Cook.
