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Slow Cooker Mississippi Meatballs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 132 reviews
  • Author: Paula
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 10 hours 5 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

Crockpot Mississippi Meatballs are a comforting and savory dish featuring tender frozen meatballs slow-cooked in a rich, creamy sauce made with au jus mix, ranch dressing, beef broth, heavy cream, and pepperoncini juice. This easy-to-make recipe requires minimal prep and delivers a flavorful meal perfect for serving over mashed potatoes, rice, or buttered noodles. Ideal for casual family dinners or party appetizers.

Ingredients

Scale

Meatballs

  • 1 bag frozen beef or homestyle meatballs (about 24-30 meatballs)

Sauce

  • 1 packet au jus mix (or gravy mix as an alternative)
  • 1/2 cup ranch dressing
  • 1 cup beef broth
  • 1/2 cup heavy cream (or half-and-half for lighter version)
  • 1/4 cup pepperoncini juice (from the jar of pepperoncini peppers)
  • 6-8 whole pepperoncini peppers

Instructions

  1. Prepare the Sauce: In a bowl, whisk together the au jus mix, ranch dressing, beef broth, heavy cream, and pepperoncini juice until the mixture is smooth and well combined.
  2. Arrange Meatballs in Crockpot: Place the frozen meatballs directly into the bottom of the slow cooker. No need to thaw them beforehand, which keeps the prep work quick and easy.
  3. Add Sauce and Peppers: Pour the prepared sauce evenly over the meatballs. Tuck the whole pepperoncini peppers throughout the meatballs to infuse a gentle heat and acidity as they cook.
  4. Cook: Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The sauce will thicken slightly, and the meatballs will absorb all the rich, creamy flavors during this time.
  5. Serve: Once cooked, serve the meatballs warm over mashed potatoes, rice, or buttered noodles. For a party-friendly option, insert toothpicks into each meatball and serve as delicious cocktail appetizers.

Notes

  • Meatballs: Use high-quality frozen beef or homestyle meatballs for the best flavor. If making homemade meatballs, pre-bake them before adding to the slow cooker.
  • Pepperoncini Juice: Crucial for adding that signature tang that balances the richness of the sauce. Do not skip.
  • Au Jus vs. Gravy Mix: Au jus mix offers a lighter, savory flavor, while gravy mix creates a thicker, saltier sauce.
  • Heavy Cream: Adds richness and smooths acidity. Substitute half-and-half for fewer calories or Greek yogurt/evaporated milk for a lighter option.
  • Don’t overcook: Once done, avoid keeping the meatballs on warm for extended periods to prevent them from becoming too soft.
  • Make Ahead & Leftovers: This dish reheats very well, making it ideal for meal prep.
  • Variations: Add crushed red pepper flakes or extra pepperoncini for a spicy kick. Stir in ½ cup shredded mozzarella or provolone cheese near the end for a cheesy twist.

Nutrition

  • Serving Size: 1 serving (about 4-5 meatballs with sauce)
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 700 mg
  • Fat: 22 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 22 g
  • Cholesterol: 70 mg

Find it online: https://piesbypaula.com/slow-cooker-mississippi-meatballs-recipe/