Crockpot Mississippi meatballs are a family favorite. They are packed full of flavor and couldn’t be easier to make. Grab a bag of frozen meatballs, a few simple ingredients, and your slow cooker to make this easy dump and go meal.

If you like Mississippi pot roast, you will love these Crock Pot Mississippi meatballs. They have all the same delicious flavors but are made with a bag of frozen meatballs for an easy shortcut. It’s a great dump and go meal that is perfect for a busy weeknight or easy appetizer.

After making this recipe many times, my biggest tip is to adjust the amount of pepperoncini peppers to your family’s taste. My husband and I like the extra tang and find that 6 peppers is perfect. My kids prefer a milder version so I will typically add only 2-3 peppers.

Want more “Mississippi” recipes, be sure to try this slow cooker Mississippi chicken and Mississippi sloppy joes.

Why You’ll Love This Recipe

• Easy dinner idea with simple ingredients.
• Great way to use frozen meatballs. No need to thaw, you can cook these meatballs straight from frozen.
• Perfect for a crowd. There typically about 50 frozen meatballs per bag.

Ingredients

One of the best things about this slow cooker Mississippi meatballs recipe is that it uses easy ingredients that you might already have in your kitchen.

• Frozen meatballs: Use your favorite frozen meatballs. You do not need to thaw them. I typically use homestyle meatballs.
• Beef broth: I like using beef broth to add moisture and a base for the sauce. I recommend using low sodium beef broth since the ranch and au jus contain salt.
• Ranch seasoning mix: A packet of ranch seasoning is a classic ingredient for Mississippi pot roast. You can also use homemade ranch seasonings.
• Au jus gravy mix: Adds savory flavor to the gravy.
• Butter: Unsalted butter adds richness to the gravy.
• Pepperoncini juice: Just a little pepperoncini juice from the jar adds flavor and a little bit of heat. If you want to reduce the heat, you can leave out the juice.
• Pepperoncinis: These peppers give the tangy flavor to the dish.

How To Make Mississippi Meatballs

1. Whisk together beef broth, pepperoncini juice, ranch seasonings, and au jus gravy mix.
2. Place the frozen meatball in a slow cooker. You do not need to thaw the meatballs.

3. Pour the broth mixture over the meatballs.
4. Top the meatballs with the slices of butter and pepperoncinis.

5. Cover the slow cooker and cook on low for 3-4 hours. Make sure to stir the meatballs every 45 minutes to prevent burning.
6. Serve the meatballs warm.

Heather’s Recipe Tips

This slow cooker meatballs recipe is so simple to make but here are a few tips to make sure they turn out perfect everytime.

• Cook on low heat. I recommend cooking on low heat to help the meatballs not burn.
• Slice the butter. This allows you to spread it out to melt over the meatballs evenly.
• Stir the meatballs every 45 minutes – 1 hour. This helps prevent them from burning.

Variations

You can customize these Mississippi meatballs to your preference with a few easy adjustments. Here are some recommendations:

• Make it creamy. You can stir in softened cream cheese the last 15 minutes of cooking for a creamy sauce.
• Meatballs. Try using different meatballs like chicken or turkey meatballs.
• Add mushrooms and onions.
• Use banana peppers instead of pepperoncini peppers. They are a little more mild in flavor.

How To Serve Mississippi Meatballs

One of the things I like about these meatballs is that they can be served as a meal or an appetizer.

• Over mashed potatoes is one of my favorite ways to serve these up. The gravy soaks into the potatoes for the perfect bite.
• Egg noodles. Over buttered noodles makes the best comfort food meal.
• Rice is another great side to serve with the meatballs.
• Serve these as an appetizer by keeping them warm in the slow cooker and toothpicks so your guests can pick them up.
• Make the most delicious meatball sandwich by toasting sub rolls and adding some mozzarella cheese.

Storage Instructions

Store: Let the meatballs cool and then place them in an airtight container. Keep in the refrigerator for up to 4 days.

Freeze: Let the meatballs and sauce cool and then place in a freezer safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Frequently Asked Questions

More Easy Meatball Recipes

• Bacon Wrapped Meatballs
• Slow Cooker Bourbon Meatballs
• Swedish Meatball Recipe
• Meatloaf Meatballs