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Crockpot Mississippi Meatballs

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Savory frozen meatballs slow‑cooked in a rich, buttery, tangy sauce featuring au jus, ranch seasoning, and pepperoncini—perfect for an easy appetizer or comforting main dish.

Ingredients

Units Scale
  • 32 oz (about 6 cups) frozen fully-cooked meatballs
  • 1 oz packet au jus gravy mix
  • 1 oz packet ranch seasoning mix
  • 1/2 cup water
  • 1/4 cup pepperoncini juice (from jar)
  • 1/2 cup (1 stick) unsalted butter, sliced
  • 8 whole pepperoncini peppers

Instructions

  1. Place frozen meatballs in the bottom of a 6‑quart crockpot.
  2. In a medium bowl, whisk together the au jus mix, ranch mix, water, and pepperoncini juice until smooth.
  3. Pour the sauce mixture over the meatballs, stirring gently to coat evenly.
  4. Layer the sliced butter on top of the meatballs and nestle the whole pepperoncini peppers on the surface.
  5. Cover and cook on LOW for 3–4 hours (or HIGH for 2–3 hours), stirring halfway through to prevent sticking.
  6. When the meatballs are heated through and the sauce is bubbling, spoon them onto a platter or serve over mashed potatoes, rice, or noodles.

Notes

  • For a milder version, reduce the number of pepperoncini or omit the juice and substitute with beef broth.
  • Stir every 30 minutes during LOW cooking to avoid sauce scorching on the crockpot sides.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days; reheat gently.
  • If the sauce is too thin after cooking, thicken it with a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water).
  • These are ideal served as appetizers with toothpicks or as a main dish over a starch.

Nutrition

Find it online: https://easy-tapas-recipes.com/crockpot-mississippi-meatballs/