If you’re craving an irresistible meal that practically melts in your mouth, you have to try this CrockPot Mississippi Meatballs Recipe. It’s a magical blend of tender meatballs soaking up a tangy, buttery sauce infused with ranch and pepperoncini peppers, all cooked low and slow in your CrockPot. This dish is comfort food elevated to a whole new level of easy weeknight magic, perfect for satisfying hungry families or wow-ing guests without slaving over the stove.
Ingredients You’ll Need
Getting your ingredients together is a breeze with this recipe. Each element plays a vital role, from the creamy, herbaceous ranch seasoning to the subtle tang of pepperoncini peppers, creating a perfect harmony that makes the dish unforgettable.
- 1 32 oz package frozen meatballs: Your protein base, ready to go and convenient—no need to shape or prep.
- 1 packet ranch seasoning: Adds a creamy, tangy burst of flavor that brightens the sauce beautifully.
- 1 packet au jus seasoning: Deepens the savory notes, giving the dish a robust and meaty richness.
- 10-12 pepperoncini peppers: They bring just the right zing and slight heat to balance the richness.
- ¼ cup pepperoncini pepper juice (optional): Enhances the tangy, slightly spicy punch for those who love bold flavors.
- ½ cup unsalted butter (sliced into pats): Creates the luscious, velvety sauce that coats each meatball.
How to Make CrockPot Mississippi Meatballs Recipe
Step 1: Prepare Your Slow Cooker
Start by placing your frozen meatballs right into the bottom of a 5-quart (or larger) slow cooker. No thawing necessary, which means less prep time and more ease.
Step 2: Add Seasonings
Sprinkle the ranch seasoning and au jus seasoning evenly over the meatballs. This combination brings that signature zesty and savory flavor profile you’ll want to dance around the kitchen for.
Step 3: Arrange Peppers and Butter
Next, toss in your pepperoncini peppers along with the optional pepper juice if you like things with a little extra kick. Then, dot the top with pats of butter, letting it slowly melt and enrich the sauce’s texture.
Step 4: Cook Low and Slow
Cover the slow cooker and set it to cook on either high for 2 hours or low for 6-8 hours. This gentle simmer allows the meatballs to become incredibly tender and the sauce to thicken into that luscious coating you’ll want to dive into.
Step 5: Stir and Serve
Once done, give it a gentle stir to distribute the savory sauce evenly. Serve these hearty morsels straight from the CrockPot or pile them over creamy mashed potatoes for next-level comfort.
How to Serve CrockPot Mississippi Meatballs Recipe
Garnishes
For a fresh pop of color and a touch of brightness, sprinkle chopped fresh parsley or chives over the top just before serving. A light dusting of grated Parmesan also complements the rich flavors wonderfully.
Side Dishes
While these meatballs shine on their own, they truly come alive alongside buttery mashed potatoes, creamy polenta, or even garlic-infused egg noodles. Add a simple green salad or roasted veggies to round out the meal with some crunch and color.
Creative Ways to Present
Feeling fancy? Serve the meatballs as sliders with mini buns and pickles or turn them into party skewers drizzled with a little extra ranch dressing. They also make an unbeatable topping on baked potatoes for a fun twist.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer them to an airtight container and store in the refrigerator for up to 4 days. The flavors actually deepen when rested, making next-day meals even better.
Freezing
This recipe freezes beautifully! Place cooled meatballs and sauce in a freezer-safe container or heavy-duty zip-top bag. They’ll keep well for up to 3 months, perfect for meal planning and busy days.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally until warmed through. Add a splash of water or broth if the sauce seems too thick. This helps restore that creamy, saucy goodness.
FAQs
Can I use homemade meatballs instead of frozen?
Absolutely! While the recipe is designed for frozen meatballs for convenience, you can use freshly made or leftover homemade meatballs. Just adjust cooking time accordingly, ensuring they’re heated all the way through and the sauce is thickened.
What if I don’t have pepperoncini peppers?
Pepperoncini are key for their tangy, mild heat, but if you can’t find them, banana peppers or mild pickled peppers can work as a substitute. Just keep an eye on the heat level to suit your taste.
Is this recipe spicy?
It has a gentle tangy zip rather than serious heat. If you prefer more spice, adding some crushed red pepper flakes or extra pepper juice can amplify the kick to your liking.
Can I make this recipe in an Instant Pot?
You can! Use the sauté function first to melt butter and combine ingredients, then cook on high pressure for about 10 minutes with a quick release. Just be sure to thicken the sauce if needed afterward.
How many servings does this recipe yield?
This CrockPot Mississippi Meatballs Recipe typically serves 6 hungry people. It’s great for family dinners or small gatherings, and leftovers can easily stretch to feed more.
Final Thoughts
There’s just something so satisfying about the warm, buttery, and tangy flavors wrapped around tender meatballs that makes this CrockPot Mississippi Meatballs Recipe a true crowd-pleaser. It’s effortless to prepare, wonderfully comforting, and perfect for any occasion – from a casual dinner to potluck parties. I can’t wait for you to try it and make it a staple in your own kitchen!
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CrockPot Mississippi Meatballs Recipe
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
Description
This CrockPot Mississippi Meatballs recipe offers tender, flavorful meatballs simmered in a rich and tangy sauce made with ranch and au jus seasonings, pepperoncini peppers, and butter. Perfect as a comforting main dish or party appetizer, these meatballs are easy to prepare and cook slowly in a crockpot for robust flavors.
Ingredients
Meatballs
- 1 32 oz package frozen meatballs
Seasonings & Sauce
- 1 packet ranch seasoning
- 1 packet au jus seasoning
- 10–12 pepperoncini peppers
- ¼ cup pepperoncini pepper juice (optional)
- ½ cup unsalted butter (sliced into pats)
Instructions
- Prepare the meatballs: Place the frozen meatballs into the bottom of a 5 quart or larger slow cooker to ensure even cooking and room for the sauce.
- Add seasonings: Sprinkle the ranch seasoning and au jus seasoning packets evenly over the meatballs to infuse them with bold, savory flavors.
- Add peppers and butter: Distribute the pepperoncini peppers and optionally the pepperoncini juice around and on top of the meatballs. Arrange the butter pats on and around the meatballs to melt and enrich the sauce.
- Cook the meatballs: Cover the slow cooker and set it to cook on high for 2 hours or on low for 6 to 8 hours. Cook until the meatballs are heated through and the sauce has thickened to a rich consistency.
- Serve: Stir the meatballs gently to coat them in the sauce. Serve immediately as they are or over mashed potatoes for a hearty meal. Enjoy your delicious CrockPot Mississippi Meatballs!
Notes
- You can adjust the number of pepperoncini peppers to your spice preference as they add a mild tangy heat.
- Using the pepper juice is optional but adds extra flavor and moisture to the dish.
- Leftovers can be refrigerated up to 3 days and reheated gently in a slow cooker or microwave.
- These meatballs pair well with mashed potatoes, rice, or crusty bread to soak up the sauce.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
