Tender and savory Crockpot Mississippi Meatballs made with frozen meatballs, au jus mix, ranch seasoning, pepperoncini, and butter for irresistible flavor.
Alright, so let me paint the picture for you. It was one of those days when you feel like you’re constantly two steps behind. Laundry was piling up, my inbox was practically bursting, and somehow, the kids had managed to create a small Lego warzone in the living room. Dinner? Not even on my radar.
I had a bag of frozen meatballs sitting in the freezer, mocking me with their potential. And you know that moment when you just throw something together with absolutely zero expectations? That’s exactly what happened. I tossed everything into the slow cooker, half convinced I was making some kind of culinary Frankenstein. Pepperoncini, butter, ranch, and au jus… it felt like the weirdest combination ever.
But man, did it work. By dinnertime, my kitchen smelled like heaven. Rich, buttery, slightly tangy heaven. And here’s the kicker—everyone loved it. Even my picky eater who once declared spaghetti was “too wiggly” went for seconds. Now, these Crockpot Mississippi Meatballs are a go-to. Whether it’s a lazy Sunday or a chaotic weekday, they just work.
And the best part? It’s all about minimal effort, maximum flavor. It’s like winning the dinner lottery, I swear.
Why You’ll Love This Crockpot Mississippi Meatballs Recipe?
Listen, I’m not saying this recipe is perfect. But it’s pretty darn close. Here’s why you’ll love it:
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Unbelievably Easy: You literally dump everything in the crockpot and walk away. If only everything in life was this simple, right?
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Insanely Flavorful: That mix of ranch, au jus, and pepperoncini creates a gravy that’s so good, you’ll want to drink it. No joke.
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Perfect for Lazy Days: This recipe doesn’t care if you’re in sweats and haven’t brushed your hair all day. It’s a judgment-free zone.
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Crowd-Pleaser: Whether you’re serving a crowd at a party or just feeding the fam, these meatballs are always a hit.
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Versatile: You can serve them over rice, mashed potatoes, or just stab them with a fork and eat straight from the crockpot. I’ve done all three.
Ingredient Notes:
You might think this is just another meatball recipe, but trust me, it’s not. Here’s why:
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Frozen Meatballs: Yep, the kind you find in a giant bag in the freezer aisle. Convenience is king here. And I’ll be honest, I’ve used beef, chicken, and turkey meatballs—every version was fantastic.
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Au Jus Gravy Mix: This stuff is magical. It’s like sprinkling flavor dust over your food. It gives the meatballs that rich, beefy taste that feels almost fancy.
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Ranch Seasoning: You can’t go wrong with ranch. It adds this creamy, herby kick that just works.
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Pepperoncini & Juice: The secret ingredient. It adds a tangy, slightly spicy kick that cuts through all the richness. It’s a game-changer, trust me.
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Butter: Because, well… it’s butter. It makes everything better. And it helps create that velvety gravy we all love.
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Beef Broth: Keeps everything moist and helps make that dreamy sauce.
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Cornstarch & Water (Slurry): This is your magic potion for thickening up the gravy. Skip it if you prefer a thinner sauce, but I’m all about that creamy, cling-to-your-spoon goodness.
How To Make Crockpot Mississippi Meatballs?
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Dump It All In:
Grab your slow cooker and toss in the frozen meatballs. Sprinkle the au jus mix and ranch seasoning evenly over the top. Now add the pepperoncini slices, juice, and beef broth. It’ll look like chaos, but trust the process.Want To Save This Recipe?
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Add the Butter:
Cut your butter into chunks and scatter them over the meatballs. This is where the magic happens. As the butter melts, it mixes with the seasoning and broth to create pure deliciousness. -
Cook Low and Slow:
Cover your slow cooker and cook on LOW for 6 hours or HIGH for 4 hours. The longer, the better. Low and slow is the way to go for the most tender, flavorful meatballs. -
Thicken the Sauce (Optional):
About 30 minutes before serving, whisk together the cornstarch and water to make a slurry. Pour it into the slow cooker and give it a good stir. Let it cook on HIGH for the remaining time to thicken. -
Serve and Devour:
Plate these beauties over mashed potatoes, rice, or even noodles. Or just grab a fork and go for it. They’re that good.
Storage Options:
Alright, if you somehow manage to have leftovers (good luck with that), here’s what you do:
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Refrigerate: Store in an airtight container for up to 4 days. They reheat like a dream, whether in the microwave or on the stove.
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Freeze: Yep, you can freeze them! Just toss them in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
Variations and Substitutions:
Want to switch things up? Here are some ideas:
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Try Different Meatballs: Beef, chicken, turkey… heck, even vegetarian meatballs work.
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Add Spice: Throw in more pepperoncini or some hot sauce if you like things with a kick.
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Change the Broth: Out of beef broth? Chicken or veggie broth works fine, too.
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Make It Creamy: Add a splash of heavy cream for an extra rich sauce.
What to Serve with Crockpot Mississippi Meatballs?
These meatballs are practically begging for a partner. Here are some great options:
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Mashed potatoes (my personal fave—gravy + potatoes = happiness)
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Rice or pasta for a comforting, carb-filled dinner
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Crusty bread to soak up all that amazing sauce
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A fresh salad to balance things out if you’re feeling fancy
Frequently Asked Questions:
Can I make this recipe with fresh meatballs instead of frozen?
Absolutely! Just cook them before adding them to the crockpot.
Is there a way to make this dairy-free?
Sure! Just swap the butter for your favorite dairy-free alternative.
Can I add veggies to this recipe?
Totally! Mushrooms or onions would be fantastic.
Alright, enough talk. Now it’s your turn. Go whip up a batch of these Crockpot Mississippi Meatballs and let me know what you think. And if you end up eating half the batch straight from the crockpot—no judgment here!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crockpot Mississippi Meatballs
Ingredients
- 1 48 oz bag frozen meatballs (approximately 80 meatballs)
- 1 1 oz packet au jus gravy mix
- 2 tablespoons dry ranch seasoning
- 1/3 cup pepperoncini slices packed
- 1/8 cup pepperoncini juice
- 1 stick butter cut into 8 tablespoons
- 2 1/2 cups beef broth
- 1 tablespoon cornstarch
- 2 tablespoons water for slurry preparation
Instructions
Prepare the Slow Cooker:
- Arrange the frozen meatballs evenly at the bottom of the slow cooker. Ensure they are not overcrowded for even cooking.
Add Seasonings and Ingredients:
- Sprinkle the au jus gravy mix and ranch seasoning evenly over the meatballs. Proceed to add the pepperoncini slices, pepperoncini juice, and beef broth to the slow cooker.
Incorporate Butter:
- Cut the butter into eight equal pieces and distribute them evenly across the meatballs. This will enhance the flavor and aid in creating a rich, savory sauce.
Cooking Process:
- Cover the slow cooker with its lid and cook on LOW for 6 hours or HIGH for 4 hours. Cooking on low is preferred for enhanced tenderness and flavor development.
Thicken the Sauce (Optional):
- Approximately 30 minutes before the cooking time ends, prepare a slurry by combining 1 tablespoon of cornstarch with 2 tablespoons of water. Whisk until smooth and pour the slurry into the slow cooker. Stir gently to incorporate. Continue cooking on HIGH for the remaining 30 minutes.
Serve:
- Once the meatballs are cooked through and the gravy has thickened, transfer to a serving dish or serve directly from the slow cooker. Accompany with mashed potatoes, rice, or bread as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
