If you’re already a fan of Mississippi pot roast, just wait until you try my meatball version. My Crockpot Mississippi Meatballs are rich, buttery, tangy, and absolutely loaded with flavor. Made with frozen meatballs, packets of ranch and au jus seasoning, and a generous handful of pepperoncini peppers, this dump-and-go dinner is everything a busy cook dreams of—minimal effort, maximum comfort.
In our house, this recipe is an easy favorite. Whether I’m tossing them in the slow cooker for a lazy Sunday dinner or making a big batch for game day, they’re always a hit. The savory, peppery sauce clings to each meatball, and they’re just as perfect served on their own as they are spooned over fluffy mashed potatoes.
What Are Crockpot Mississippi Meatballs?
These meatballs are a fun twist on the classic Mississippi pot roast that’s been a Southern staple for years. The original recipe uses chuck roast, ranch seasoning, au jus mix, butter, and pepperoncini peppers to create a deeply flavorful and tender roast. In this version, we’ve swapped the beef roast for frozen meatballs, and the result is just as crave-worthy—if not more so.
Everything cooks low and slow in the Crockpot, allowing the seasonings and butter to melt into a rich, tangy sauce. The pepperoncini add just the right amount of zip without overwhelming the dish, and the frozen meatballs make it incredibly fast and foolproof.
Budget Breakdown (Approximate Pricing for 2025)
This recipe is not only easy and flavorful—it’s budget-friendly too! Here’s a general estimate of what each ingredient may cost based on average U.S. grocery prices (keep in mind that prices may vary by location and brand):
| Ingredient | Amount | Estimated Cost |
|---|---|---|
| Frozen Meatballs | 32 oz | $6.98 |
| Ranch Seasoning Packet | 1 oz | $1.00 |
| Au Jus Gravy Packet | 1 oz | $1.00 |
| Pepperoncini Peppers | 12 oz jar | $2.28 |
| Butter | ½ cup (1 stick) | $1.29 |
Total Estimated Cost: $12.55
Servings: 8
Cost Per Serving: ~ $1.57
This makes it a perfect game day or weeknight dinner option that won’t break the bank. You can also stretch it even further by serving it over rice, mashed potatoes, or on sandwich buns.
When to Serve
These Mississippi Meatballs are surprisingly versatile. Here’s when we love serving them:
- Busy weeknights – Minimal prep and a cozy dinner waiting by dinnertime.
- Game day parties – Serve with toothpicks and let guests help themselves.
- Potlucks and family gatherings – They travel well and reheat beautifully.
- Holiday appetizers – A unique twist on cocktail meatballs.
- Comfort food dinners – Serve over mashed potatoes or rice for a hearty, stick-to-your-ribs meal.
I especially love making these when I need something hands-off but still want dinner to feel satisfying and warm. They’re the kind of meal that feels special without requiring much from you at all.
How to Turn These Meatballs Into a Full Meal
These Crockpot Mississippi Meatballs aren’t just for parties—they make an amazing comfort food dinner all on their own. Here’s how to turn them into a full, hearty meal that’ll satisfy everyone at the table:
- Serve over mashed potatoes – The buttery, peppery sauce soaks in like gravy. It’s a perfect pairing!
- Spoon over white or brown rice – Great for soaking up the rich juices.
- Try them with buttered egg noodles – A quick, cozy side that complements the bold flavors.
- Add a veggie – Think roasted green beans, steamed broccoli, or a simple salad to balance the richness.
- Warm bread on the side – Rolls, biscuits, or a sliced baguette help scoop up every last drop of that dreamy sauce.
I’ve even turned these into Mississippi meatball bowls with rice, greens, and a drizzle of extra sauce—so satisfying, and so easy to customize for picky eaters!
Why You’ll Love This Recipe
Here’s why these Crockpot Mississippi Meatballs deserve a spot in your rotation:
- Ridiculously easy – Just dump everything in and let it go.
- Unbelievably flavorful – Tangy, savory, buttery, and just a little spicy.
- Crowd-pleasing – Adults, kids, picky eaters—everyone loves them.
- Perfect for prep – Make them ahead of time or freeze leftovers for later.
- Minimal cleanup – Everything cooks in one pot.
My husband says they taste like they’ve been simmering for hours (and technically they have), but I didn’t have to stand over a stove for even a second.
Ingredient Breakdown
Let’s look closer at what goes into this dish:
- Frozen Meatballs (32 oz) – Store-bought meatballs keep this recipe quick and easy. Use beef, turkey, or a plant-based version—just make sure they’re fully cooked before freezing.
- Ranch Seasoning (1 packet) – Adds tangy, herby flavor and creamy undertones. You can use a store-bought packet or homemade if preferred.
- Au Jus Seasoning (1 packet) – Deepens the savory flavor and gives the dish that rich, beefy base.
- Pepperoncini Peppers (10–12 whole) – These add a mild heat and acidic brightness that balances the butter. Don’t skip them!
- Pepperoncini Juice (¼ cup, optional) – For extra tang and flavor infusion.
- Unsalted Butter (½ cup, sliced) – Melts down into a rich sauce that coats the meatballs. Unsalted is best since the seasoning packets have salt.
Everything works together to create that perfect salty-sour-savory trifecta that defines Mississippi-style cooking.
Variations
Looking to change things up? Here are a few easy tweaks and upgrades:
- Spice It Up – Add a few extra pepperoncini or a dash of hot sauce.
- Make It Cheesy – Stir in a little cream cheese or shredded mozzarella before serving.
- Use Homemade Meatballs – If you prefer to make your own, go for it! Just brown them first and reduce the cooking time slightly.
- Swap the Protein – Turkey or chicken meatballs work well for a lighter option.
- Add Veggies – Toss in mushrooms or sliced onions to bulk it up a bit.
This dish is super forgiving and flexible, so don’t be afraid to make it your own.
FAQ
Can I use homemade meatballs instead of frozen?
Absolutely! If you prefer homemade meatballs, go for it. Just make sure to brown them first in a skillet or bake them until fully cooked before adding them to the Crockpot. Since homemade meatballs can be softer than store-bought frozen ones, pre-cooking helps them hold their shape in the slow cooker.
Are these meatballs spicy?
They’re more zesty than spicy. The pepperoncini peppers add tang and a little kick, but they aren’t hot. For less heat, remove the seeds from the peppers and skip the optional red pepper flakes. Want it spicier? Add a few crushed red chilis or jalapeños to the pot.
Can I make this recipe low-carb or keto-friendly?
Yes—just use low-carb or keto-approved meatballs, and be mindful of any sugar in your seasoning packets. Serve the meatballs over cauliflower mash or on their own with roasted vegetables to keep it keto.
What’s the best way to thicken the sauce?
If you want a thicker, gravy-style sauce, remove the lid during the last 30 minutes of cooking on high to allow some of the liquid to evaporate. You can also whisk together 1 tablespoon of cornstarch with 1 tablespoon of water, then stir that into the Crockpot and cook uncovered for 20–30 minutes until it thickens. Alternatively, transfer the juices to a saucepan and simmer on the stove.
Can I double the recipe for a crowd?
Yes! This recipe doubles easily—just make sure your slow cooker is large enough (7+ quarts) to hold everything without overflowing. You may need to increase the cook time slightly, especially if your meatballs are stacked higher than usual.
How long do leftovers last, and how should I store them?
Store leftover Mississippi meatballs in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months. Reheat in the microwave or on the stovetop until hot. If frozen, thaw in the fridge overnight before reheating.
What kind of meatballs should I use?
You can use beef, turkey, chicken, or even plant-based frozen meatballs—as long as they’re fully cooked. Beef has the most traditional flavor for Mississippi-style recipes, but turkey or chicken meatballs are great for a lighter version.
What if I don’t have au jus mix?
You can substitute brown gravy mix in a pinch, but the flavor will be slightly different—less beefy and more savory-salty. If you have beef bouillon and onion powder, you can DIY a quick alternative too.
Nutrition Information (Per Serving, Approximate)
Based on 8 servings using standard frozen beef meatballs and ingredients as listed.
- Calories: 410
- Protein: 15g
- Fat: 32g
- Saturated Fat: 12g
- Carbohydrates: 9g
- Sugar: 1g
- Sodium: 980mg
- Cholesterol: 65mg
Note: Nutrition may vary depending on the brand of meatballs, butter used, and the specific quantity of pepperoncini and juice added. Always refer to product labels or use a nutrition calculator if tracking dietary needs closely.
Troubleshooting
Here are some quick solutions to common questions:
- Too salty? Use low-sodium seasoning packets or skip the added pepperoncini juice.
- Too thin? Thicken the sauce with a cornstarch slurry: 1 tbsp cornstarch + 1 tbsp water.
- Too spicy? Reduce the number of pepperoncini or use mild ones with seeds removed.
- Too rich? Add a splash of broth or vinegar to cut through the richness of the butter.
You can also spoon off some of the melted butter before serving if you prefer a lighter sauce.
Fun Serving Suggestions
These meatballs are super versatile when it comes to presentation. Here are a few favorite ways to serve them:
- Over Mashed Potatoes – The sauce soaks in beautifully.
- With Rice or Egg Noodles – A great base to catch all that buttery goodness.
- In Toasted Hoagie Rolls – Like a Mississippi meatball sub!
- As Appetizers – Stick a toothpick in each one and serve them straight from the slow cooker.
- With Roasted Veggies or Green Beans – To round out the meal with something fresh.
If you’re serving them for a party, keep them warm right in the slow cooker on the “keep warm” setting.
Oven-Baked Mississippi Meatballs Option
Don’t have a crockpot? No problem! These meatballs can be baked to tender, saucy perfection in the oven.
Instructions:
- Preheat your oven to 350°F (175°C).
- Place your frozen meatballs into a large oven-safe baking dish.
- In a separate bowl, combine the ranch seasoning, au jus gravy mix, pepperoncini peppers and juice, and melted butter. Stir to combine.
- Pour the mixture evenly over the meatballs.
- Cover the dish tightly with foil and bake for 45–55 minutes, or until heated through and bubbling.
- Remove the foil for the last 10 minutes if you want some caramelized edges.
- Serve hot over mashed potatoes, rice, or slider rolls.
Make-Ahead & Freezing Tips
These meatballs are meal prep gold. Here’s how to make them ahead or store extras:
Make-Ahead:
- Assemble everything in the Crockpot insert the night before and refrigerate.
- In the morning, set the slow cooker to low and let it go!
Freezing:
- Let cooked meatballs cool completely.
- Transfer to an airtight freezer-safe container or zip-top bag.
- Freeze for up to 3 months.
Individual Lunch Portions:
- Scoop into 2-cup containers with mashed potatoes, rice, or veggies.
- Refrigerate for up to 4 days or freeze for grab-and-go lunches.
- Reheat in the microwave until hot and bubbly.
Perfect for work lunches or easy meals for the week!
A Crowd-Pleasing Appetizer with Toothpicks
These meatballs aren’t just dinner-worthy—they’re also a total hit at parties and gatherings. To serve them as an appetizer, just:
- Transfer them to a serving dish or leave them right in the Crockpot on “warm.”
- Stick a toothpick in each meatball for easy grabbing.
- Serve with extra pepperoncini slices on the side for guests who love the heat.
- Pair with a few dipping sauces like ranch, BBQ, or spicy mayo for fun variety.
They stay warm and juicy for hours, making them perfect for game day spreads, holiday parties, or potlucks. And trust me—people will ask you for the recipe!
Why It’s Great Year-Round
This is one of those rare recipes that works in every season.
- In the summer, it saves you from heating up the kitchen.
- In the fall and winter, it’s cozy, rich, and comforting—total cold-weather food.
- During busy weeks, it’s a lifesaver because it practically cooks itself.
- For holidays or parties, it doubles easily and makes a fun, unexpected appetizer.
Plus, your house smells amazing the entire time it’s cooking.
What to Serve With It
Round out the meal with one or more of these easy sides:
- Mashed potatoes or cauliflower mash
- Buttered egg noodles or rice
- Garlic bread or dinner rolls
- Green beans or roasted carrots
- Side salad with ranch or Italian dressing
Or keep it simple with just a big fork and some warm bread to soak up all that sauce.
Love This? Try My Other Mississippi Favorites!
If you’re loving the bold, buttery, tangy flavor of these meatballs, you’ve come to the right place—I have an entire collection of Mississippi-style recipes here on the blog that use the same irresistible combo of ranch, au jus, butter, and pepperoncini.
From Mississippi Chicken (a total weeknight favorite) to my slow cooker Mississippi Roast, and even Mississippi Ribs and Mississippi Pork Tenderloin, I’ve got you covered no matter what protein you’re craving.
It’s one of my go-to flavor profiles—easy, consistent, and always a hit with the whole family. Be sure to check them all out if you want to keep the Mississippi magic going in your kitchen!
Final Thoughts
These Crockpot Mississippi Meatballs are everything I love in a recipe: flavorful, comforting, and practically effortless. Whether you’re making them for a casual family dinner, meal prepping for the week, or feeding a crowd on game day, they never disappoint.
With just a handful of pantry ingredients and a trusty slow cooker, you can create something that tastes like it came from a cozy diner or home kitchen in the South. They’re rich, bold, and guaranteed to be requested again and again.
So go ahead—grab those frozen meatballs and let your Crockpot work its magic. Dinner’s done!
Try My Other Mississippi Recipes
- Slow Cooker Mississippi Ribeye
- Slow Cooker Mississippi Lil Smokies
- Mississippi Pot Roast Quesadillas
- Slow Cooker Mississippi Chicken
CrockPot Mississippi Meatballs
Ingredients
- 1 32 oz package frozen meatballs
- 1 packet ranch seasoning
- 1 packet au jus seasoning
- 10-12 pepperoncini peppers
- ¼ cup pepperoncini pepper juice optional
- ½ cup unsalted butter sliced into pats
Instructions
- Add the meatballs to the bottom of a 5 quart or larger slow cooker.
- Season the meatballs with the ranch and au jus seasoning packets.
- Add the pepperoncini peppers, pepper juice if using and butter pats on and around the chicken legs.
- Cover and set the slow cooker to high for 2 hours or low for 6-8 hours, or until the meatballs are cooked through and the sauce has thickened.
- Stir and serve immediately as is or over mashed potatoes, enjoy!
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
Leave A Reply!