🍲 Crock Pot Mississippi Meatballs
A rich, tangy, buttery slow-cooker favorite inspired by the flavors of Mississippi-style roast — perfect for parties, potlucks, or easy dinners.
🛒 Ingredients
- 2 lbs frozen fully cooked meatballs (beef or homestyle)
- 1 packet ranch seasoning mix (1 oz)
- 1 packet au jus gravy mix
- ½ cup (1 stick) unsalted butter
- 6–8 pepperoncini peppers
- 2–4 tbsp pepperoncini juice (optional, for extra tang)
👩🍳 Instructions
- Add frozen meatballs to the slow cooker.
- Sprinkle ranch seasoning and au jus mix evenly over the top.
- Place butter on top (no need to cut it up).
- Add pepperoncini peppers and juice.
- Cover and cook:
- LOW: 4–5 hours
- HIGH: 2–3 hours
- Stir gently before serving so everything is coated in sauce.
🍽️ How to Serve
- Over mashed potatoes
- On egg noodles
- Over rice
- As sliders on Hawaiian rolls
- As party appetizers with toothpicks
🔥 Make It Creamy
Stir in:
- 4 oz cream cheese (last 30 minutes of cooking)
🌶️ Make It Spicier
- Add extra pepperoncini juice
- Sprinkle in red pepper flakes
- Add sliced jalapeños
🥣 From-Scratch Option (Optional Upgrade)
If using homemade meatballs:
- Brown them first in a skillet
- Then cook in the slow cooker for 3–4 hours on LOW
If you’d like, I can also give you a baked oven version, an Instant Pot version, or a lighter low-sodium variation.
