Slow Cooker Mississippi Meatballs
This Easy Crock Pot Mississippi Meatballs are one of those dump-and-go recipes that busy mamas like me keep on repeat. You toss everything in the slow cooker, walk away, and a few hours later you’ve got tender, flavor-packed meatballs that taste like you worked way harder than you actually did.
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This recipe has saved me more times than I can count on those chaotic afternoons when homework, laundry, and supper all collide at once. It’s budget-friendly, feeds a crowd, and my family never complains when it’s on the menu, which is saying a lot around here!
If you love easy slow cooker meals like this, you’ll also want to check out my Crock Pot Chicken and Gnocchi Soup, Slow Cooker Dr. Pepper Meatballs, and Blackberry Chicken, same simple vibes, same big comfort food energy.
Why You’ll Love This Recipe
- Ridiculously Easy: Just dump everything in the crock pot and let it do the work.
- Budget-Friendly: Uses simple, affordable ingredients that won’t break the grocery budget.
- Crowd-Pleaser: Perfect for potlucks, game day, or feeding a hungry family.
- Big Flavor: That ranch, au jus, and pepperoncini combo is downright addictive.
Ingredients
Slow Cooker Mississippi Meatballs
Equipment
- Slow Cooker/Crock Pot
- Measuring cup
- knife
- cutting board
Ingredients
- 26 oz. frozen meatballs
- 1 packet ranch seasoning mix
- 1 packet au jus mix
- ½ cup beef broth
- 5-6 pepperoncini peppers
- 6 tbsp. butter
Instructions
- Add the meatballs to your crock pot.
- Sprinkle over the ranch seasoning and au jus.
- Pour in beef broth.
- Add pepperoncini peppers, and cut the butter into tabs, placing those around the pot.
- Cook on high 2 1/2-3 hours or low for 5-6.
Notes
- Add butter in small pieces so it melts evenly.
- Keep the lid closed during cooking for best results.
- Stir gently to avoid breaking the meatballs.
- Serve with toothpicks for parties or over mashed potatoes for dinner.
Storage
Storage Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating Reheat in the microwave or on the stovetop over low heat until warmed through. Freezing Freeze cooled meatballs in a freezer-safe container for up to 2 months.Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Wendy’s Tips
- Use frozen meatballs straight from the freezer—no thawing needed.
- If you like a little extra tang, add a splash of pepperoncini juice to the crock pot.
- Stir gently halfway through cooking so everything gets evenly coated.
- Want it spicier? Toss in an extra pepperoncini or two.
- You can swap beef meatballs for turkey if that’s what you have on hand.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, but you’ll need to keep a close eye on them. Simmer everything gently in a large pot for about 30–40 minutes, stirring often.
They’re done when they’re heated all the way through and tender, usually after the full cook time.
Absolutely—just make sure your crock pot is big enough and give everything a good stir.
They have a little zip, but they’re more tangy than spicy. Great even for picky eaters.
