Crock Pot Mississippi Meatballs
These easy Crock Pot Mississippi Meatballs are a version of all the other ‘Mississippi” recipes. They have so much flavor and can be prepped in minutes! Great for dinner or an appetizer!
FLAVORFUL MEATBALLS WITH A CLASSIC FLAVOR
I’ve been having a lot of fun experimenting with the flavors from that first “Mississippi” recipe – Crock Pot Mississippi Pot Roast. So, I thought why not try it with meatballs? They turned out so, so good! If you like making any of my other crock pot Mississippi dishes like Mississippi Pork Chops, Mississippi Country Style Ribs, Mississippi Turkey Breast, Mississippi Chicken, or Mississippi Pork Roast (and more!) then you’ll love these flavorful meatballs! Crock Pot Mississippi Meatballs are a delicious and easy dinner or appetizer option that the whole family will love. This flavorful dish is made with just a few simple ingredients and cooked in the slow cooker for an effortless meal.
FREQUENTLY ASKED QUESTIONS:
Yes, the same flavor, but a slightly different cooking approach. The only difference with this one is we’re not sprinkling the packets of ranch or au jus straight on top of the meatballs like you do with the other similar recipes.
We mix the gravy and ranch dressing with some water so the meatballs have something to simmer and cook in and soak up the flavor. With other Mississippi recipes, the meat will release fat and the meat will cook in that, in this case we’re using frozen meatballs and they won’t release any fat for these to simmer in.
No. They may end up burning.
These meatballs are just as extremely flavorful as all of the other Mississippi recipes! You really need to serve it with the buttery sauce on the bottom, amazing over mashed potatoes or egg noodles or rice! Or you can serve them as-is as an appetizer. Also, you can use any kind of meatballs. Ground chicken, turkey, beef, pork, will all work. Just don’t use a flavored meatball, like Italian.
Yes, but I would suggest using a lean meat so you don’t end up with a lot of grease in with the sauce. You’ll also have to adjust the cooking time (I cannot suggest a cooking time for you since I have not tested this with homemade meatballs – you’ll have to play it by ear.)
After making so many versions of this recipe, the main question I always get is folks thinking these Mississippi recipes are going to be spicy because of the peperoncinis. I personally don’t think it ends up spicy, it just adds flavor. However, I know some folks are extremely sensitive to any spice at all. If that is the case, I would suggest you don’t add the peperoncini juice, just add a bit more water. Also, use less of the peperoncini – try to use at least 4 though as this does give that signature “Mississippi” flavor.
I used the Walmart Great Value homestyle meatballs since I thought they’d work best with this flavor profile. However, if you have other frozen meatballs that you want to give a try, feel free to do so (just not an Italian flavor.)
Leftover meatballs should be stored in an airtight container and kept refrigerated for up to 3 days. You can freeze these for up to 3 months.
To reheat, I would put it in a baking dish, skillet, or slow cooker with a splash or two of water or beef stock.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- frozen meatballs – These do not need to be thawed first. I know there are different sized bags of meatballs depending on the brand. Just try to get close to the 32 ounce sized bag even if it is a little more or a little less. You would not have to adjust the recipe unless you had a really huge bag of meatballs. I have only tested this with a 32 ounce bag though so I cannot suggest adjustments.
- au jus gravy mix – if you are sensitive to salt or need lower sodium options, I would suggest using low or no sodium mixes. some folks like to make the Mississippi Pot Roast with brown gravy or onion soup mix. I think it’s personal preference. You can even make a Homemade Onion Soup Mix if you want to make it to your tastes.
- ranch dressing mix – You can make your own homemade version if you prefer. See my Homemade Ranch Dressing Mix recipe.
- peperoncini juice – this is the liquid that is in the jar of the peperonicini peppers. If you don’t want that extra kick of tang and spice, just skip it and use beef broth instead.
- unsalted butter – You’ll need to slice the butter. Make sure that it’s unsalted because the au jus gravy packet and the ranch dressing packet already have salt in them.
- pepperoncini peppers – see my ingredient image below if you need to see what the jar looks like. You can usually find them near the pickles in your grocery store.
HOW TO MAKE CROCK POT MISSISSIPPI MEATBALLS
Place the meatballs into the bottom of a 6 quart slow cooker. Mix together the au jus gravy mix, ranch dressing mix, water, and pepperoncini juice until combined. Pour on top of the meatballs and stir so they are coated. Place the slices of butter on top scattered. Then place the peppers on top.
Cover and cook on low for 3-4 hours, try and stir them every 30 minutes or so, so they don’t burn. Serve immediately with the drippings as a gravy over the meatballs.
CRAVING MORE RECIPES?
- Crock Pot Mississippi Meatloaf
- Crock Pot Mississippi Country Style Ribs
- Crock Pot Mississippi Roast Chicken
- Crock Pot Mississippi Pork Roast
- Crock Pot Mississippi Pork Chops
- Crock Pot Mississippi Turkey Breast
- Crock Pot Mississippi Chicken
- Crock Pot Mississippi Lit’l Smokies
- Crock Pot Mississippi Kielbasa
- Crock Pot Swedish Meatballs
- Crock Pot Sweet and Sour Meatballs
- Crock Pot Mississippi Meatballs
- 10 Crock Pot Mississippi Recipes
- Crock Pot Honey Garlic Meatballs
- Crock Pot Grape Jelly Meatballs
- Salisbury Steak Meatballs
- Crock Pot Mac and Cheese
Crock Pot Mississippi Meatballs
Ingredients
- 32 ounce bag frozen meatballs (I used Johnsonville homestyle)
- 1 ounce packet au jus gravy mix (low or no sodium if you are sensitive to salt)
- 1 ounce packet ranch dressing mix (see notes below)
- ½ cup water
- ¼ cup peperoncini juice (or beef broth, see my notes below)
- ½ cup (1 stick) unsalted butter, sliced
- 8 pepperoncini peppers
Instructions
- Place 32 ounce bag frozen meatballs into the bottom of a 6 quart slow cooker.
- Mix together 1 ounce packet au jus gravy mix, 1 ounce packet ranch dressing mix, 1/2 cup water and 1/4 cup peperoncini juice until combined. Pour on top of the meatballs and stir so they are coated.
- Place 1/2 cup (1 stick) unsalted butter, sliced on top, scattered.
- Add 8 pepperoncini peppers (just scatter them around).
- Cover and cook on low for 3-4 hours, try and stir them every 30 minutes or so, so they don’t burn. Serve immediately with the drippings as a gravy over the meatballs.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- If you cannot tolerate any spice whatsoever, do not add the peperoncini juice and only use 4 peperoncinsi on top. You do need some peperoncinis to give these that signature “Mississippi” flavor. The juice adds a bit of tang too. Just substitute with beef broth (same amount) for the juice.
- if you are sensitive to salt or need lower sodium options, I would suggest using low or no sodium mixes.
- Peperoncini juice refers to the liquid from the jar of the peperoncini peppers.
- This should only be cooked on low and not on high, as the meatballs may burn.
- Store in the fridge for up to 3 days or freeze up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
These were super tasty served over mashed potatoes with a veggie side and biscuit. Comfort food at its finest!
Is there a gluten free option for this? I could’t find a GF sauce mix. I just made your crockpot potato soup and white enchiladas. Both super easy to make gluten free and the best tasting version I’ve had for both recipes. I’m looking forward to trying more.
Which packet mix has gluten in it? Most seasoning mixes you can make homemade so that you can tailor it to your diet. So that might be an option for you if you can find recipes online for those. I’m sorry, I’m just not really familiar with a gluten free diet at all so I’m not sure I’m the best person to ask what you could substitute. Perhaps someone else on here can help us out. I am so happy you like those other recipes!
I was diagnosed diabetic last year and one of my go to recipes is mashed cauliflower (prepared like mashed potatoes) and these meatballs over that is in our regular rotation. Amazing flavor and so easy! Love!!
So happy you enjoy this recipe Britt! Thanks so very much for taking the time to come back and comment!
This was absolutely delicious. The only thing I changed was to use homemade venison meatballs. Otherwise, I followed the recipe to a tee. It will definitely be a staple from now on.
Only change i personally would make is more water i did not add to peppers in my recipe as well but made up for the pepper juice with water. Definitely delish though
Just an option for people who have trouble with heat from the pepperocini’s, you can use mild banana peppers. When I make Mississippi Pot Roast bc I have some people who can’t do the full heat I add the mild banana peppers and then a few pepperocini’s and 1-2 tablespoons of the pepperocini’s juice. You still get the flavor but not much heat. I found that it’s a good compromise.
can you make this on the stovetop instead of crockpot?
I’m sure you could – I just haven’t tested that out yet 🙂
I used Costco Meatballs. Amazing Flavor.
Can this recipe be doubled?
I don’t see why not as long as your crock pot is large enough
We had a Christmas party & I made these instead of the usual grape jelly meatballs and these are a new favorite! They ate all of them! Lol
Great recipe!! I didn’t have au jus mix this time so I used a can of french onion soup in place of water and gravy mix!
still delicious!!
I made these last night for a bring a dish party. The meatballs were out of sight. There was tons of food and the meatballs were the first gone. Absolutely wonderful. Five stars!
Ha! I absolutely LOVE hearing that Theresa!! Yay!! Thank you so much for coming back to comment!
can I add heavy cream to make it more of a stroganoff?
I have a meatball stroganoff recipe if you’re looking more for that vibe: https://www.thecountrycook.net/crock-pot-meatball-stroganoff/
So good! My hubby and kids devoured them thank you!
How long will this stay fresh in the crock pot on warm, I’m would like to serve it straight out of crock pot, self serve style?
I wish I could give this 10+ stars!!! This was truly swoon-worthy. I cooked it on high for 6.5ish hours and it just gets better with time. I put it over egg noodles and served with garlic bread. 10/10 will be making again. We first tried the recipe for Mississippi Country-Style Ribs and fell in love with this flavor combo. 100% will try the other Mississippi recipes you’ve got. Mom
This quickly became a family favorite. For our family the second time I made it I used the full 3# bag of meatballs and doubled all of the sauce ingredients except the butter. Over rice, this was perfect. I look forward to making it a third time and trying it over egg noodles to see what everyone prefers. Thanks for the great recipe!
Could I use banana peppers instead??
I haven’t personally tried it but it should work
These were SO good! Will definitely be making these often. Thank you
We loved this! The only thing is we barely had any gravy. How can we get more gravy?
You can purchase another packet of the au jus gravy mix and add a bit more water
I wanted more gravy so I added 8 oz of water and a packet of brown gravy mix. I added a few extra peppers to make up for the extra liquid. It was DELICIOUS!!! I highly recommend trying it. Also, I want to note that it works with the recipe flavors so it doesn’t alter the recipe flavor.
can you cut this in half
I don’t see why not – just make sure you are adjusting the size of your slow cooker too because you don’t want them to burn.
I made this tonight. Sooo good.
Easy and delicious! Thanks for the recipe 🙂