Savory, buttery meatballs simmered low and slow with tangy pepperoncini peppers and ranch seasoning make these crockpot Mississippi meatballs an irresistible dinner or appetizer.
These crockpot Mississippi meatballs take everything you love about the classic Mississippi pot roast and turn it into a bite-sized version that’s even easier to make. Tender, well-seasoned meatballs cook slowly in a rich, savory sauce loaded with pepperoncini peppers and butter. The slow cooker does all the work, and you end up with a meatball that practically melts in your mouth.
Whether you serve them over rice, on a sub roll, or straight out of the crockpot with toothpicks at a party, these meatballs are a hit every single time.
WHAT ARE MISSISSIPPI MEATBALLS?
Mississippi meatballs are a spin on the beloved Mississippi pot roast. Instead of a whole chuck roast, you use seasoned ground beef meatballs cooked in the same combination of ranch seasoning, au jus mix, butter, and pepperoncini peppers.
The result? Tender meatballs swimming in a buttery, tangy, slightly spicy sauce that’s packed with flavor. They’re perfect as a main course over egg noodles or mashed potatoes. And they work just as well as an appetizer at your next game day spread.
The beauty of this recipe is how simple it is. You don’t need a long list of fancy ingredients. A handful of pantry staples and your slow cooker handle the rest.
THE BEST CROCKPOT MISSISSIPPI MEATBALLS INGREDIENTS
You’ll need:
- 2 pounds lean ground beef (80/20 works best)
- ½ cup Italian-style breadcrumbs
- 1 large egg
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 4 tablespoons unsalted butter, cut into cubes
- 8 to 10 pepperoncini peppers, whole
- ¼ cup pepperoncini juice from the jar
The ground beef forms the base of the meatball, and the breadcrumbs along with the egg hold everything together. Worcestershire sauce adds a deep, savory kick right into the meat itself.
The ranch seasoning and au jus packets are really what give this dish its signature Mississippi flavor. They create a concentrated, savory sauce as the meatballs cook low and slow. The butter melts down and enriches every drop of that sauce, while the pepperoncini bring a mild tang and just a whisper of heat.
Don’t skip the pepperoncini juice. It adds an extra layer of brightness that really rounds out the whole dish.
WHAT KIND OF GROUND BEEF SHOULD I USE?
An 80/20 blend of ground beef is the sweet spot for this recipe. It has enough fat to keep the meatballs moist and tender as they cook for hours in the crockpot, but it’s not so fatty that the sauce becomes greasy.
You can use 85/15 if you prefer leaner meat. Just keep in mind that leaner meatballs can dry out a bit more during the long cook time. If you go leaner, adding an extra tablespoon of Worcestershire sauce or a splash of beef broth to the crockpot can help.
Ground chuck is another solid choice. It’s flavorful and well-marbled, which lends itself perfectly to slow cooking.
CAN I USE A DIFFERENT SEASONING PACKET?
If you can’t find au jus mix at the store, a 1-ounce package of brown gravy mix makes an easy swap. The flavor profile is very similar, and it still creates that rich, beefy sauce you’re looking for.
For a lower-sodium version, look for low-sodium ranch seasoning or use Kraft Ranch Anything Dip Mix, which has far less sodium than most commercial ranch packets. You can also use unsalted butter instead of regular to have more control over the overall salt level.
HOW TO MAKE CROCKPOT MISSISSIPPI MEATBALLS
This recipe comes together fast. Most of your time is spent shaping the meatballs—after that, the slow cooker takes over completely.
Here is how you make them:
STEP ONE: In a large bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Mix gently with your hands until everything is just combined. Don’t overwork the meat or the meatballs will turn out dense and tough.
STEP TWO: Shape the meat mixture into meatballs about 1 to 1½ inches in diameter. You should get roughly 30 to 35 meatballs from two pounds of beef.
PRO TIP: Use a small cookie scoop to portion out the meat. It keeps the meatballs uniform in size so they cook evenly in the crockpot.
STEP THREE: Place the meatballs into the slow cooker in a single layer. If you need to stack them slightly, that’s fine—just try to keep them as even as possible.
STEP FOUR: Sprinkle the ranch seasoning mix and au jus mix evenly over the top of the meatballs.
STEP FIVE: Scatter the butter cubes over the meatballs. Tuck the whole pepperoncini peppers in and around the meatballs. Pour the pepperoncini juice over everything.
STEP SIX: Place the lid on the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours. The meatballs are done when they’re cooked through and the sauce is rich and bubbling.
STEP SEVEN: Gently stir the meatballs to coat them in the sauce. Serve hot.
PRO TIP: Cooking on low heat gives the best results. The meatballs stay tender and absorb more of the savory sauce. The high setting works in a pinch, but low and slow is the way to go.
DO I NEED TO BROWN THE MEATBALLS FIRST?
You don’t have to. Placing raw meatballs directly into the crockpot is perfectly fine and saves time. They’ll cook through completely during the slow cooking process.
That said, browning the meatballs in a hot skillet for a couple of minutes per side before adding them to the slow cooker does add extra flavor. It gives the outside a nice sear and helps the meatballs hold their shape better during the long cook.
If you’ve got the time, it’s a worthwhile step. If you’re short on time, skip it and go straight to the crockpot. You’ll still end up with a delicious meal.
CAN I USE FROZEN MEATBALLS?
Yes, you can use store-bought frozen meatballs for this recipe. It’s actually one of the easiest shortcuts you can take.
Use about 2 pounds of frozen fully cooked meatballs. Place them directly into the crockpot—no need to thaw. Add the ranch seasoning, au jus mix, butter, pepperoncini peppers, and pepperoncini juice just as the recipe states.
Cook on low for 4 hours or on high for 2 to 2½ hours.
The frozen meatball version won’t have quite the same homemade flavor, but it’s a fantastic option for parties, potlucks, or busy weeknights when you need dinner on the table without all the prep.
MISSISSIPPI MEATBALL SUBSTITUTIONS AND ADDITIONS
MEAT: Ground turkey, ground pork, or a blend of ground beef and pork all work well in this recipe. Ground chicken is also an option, though the meatballs will be a bit softer.
PEPPERS: If you can’t find pepperoncini, banana peppers make a great substitute. They have a similar mild tang and slight sweetness.
CHEESE: For a cheesy twist, tuck a small cube of mozzarella or pepper jack into the center of each meatball before cooking. The cheese melts as the meatballs cook, and you get that gooey surprise in the middle.
VEGETABLES: Diced onions and minced garlic added to the crockpot along with the seasoning packets can give the sauce even more depth. Some folks also like to add sliced mushrooms.
GRAVY: If you want an even thicker sauce, mix one tablespoon of cornstarch with two tablespoons of cold water and stir it into the crockpot during the last 30 minutes of cooking. It thickens up the drippings into more of a gravy.
HOW TO SERVE CROCKPOT MISSISSIPPI MEATBALLS
These meatballs are incredibly versatile. Here are some of the best ways to enjoy them:
Serve them over a bed of creamy mashed potatoes and spoon the sauce right on top. The butter and au jus drippings soak into the potatoes, and it tastes incredible.
Egg noodles are another classic pairing. The wide noodles catch all that savory sauce, and the whole plate feels warm and filling.
For a casual dinner, pile the meatballs onto hoagie rolls with a little extra sauce and a sprinkle of shredded cheese for Mississippi meatball subs.
They also make a great appetizer. Set the crockpot on warm, add toothpicks, and let guests serve themselves. They disappear fast at parties.
Rice works beautifully too, especially steamed white rice or buttered rice pilaf. The mild flavor of the rice lets the rich, tangy sauce really stand out.
On the side, you can’t go wrong with green beans, roasted broccoli, glazed carrots, or a simple Caesar salad.
HOW TO MAKE MISSISSIPPI MEATBALLS IN THE INSTANT POT
If you’d rather use an Instant Pot, here’s how:
- Place the meatballs in the Instant Pot insert.
- Sprinkle the ranch and au jus seasoning packets over the top.
- Add butter cubes, pepperoncini peppers, and pepperoncini juice.
- Seal the lid and cook on high pressure for 10 minutes.
- Allow a natural pressure release for 5 minutes, then quick release the remaining pressure.
- Gently stir to coat the meatballs in the sauce and serve.
The Instant Pot version is perfect for those nights when you didn’t plan ahead but still want all of that slow-cooked Mississippi flavor.
HOW TO STORE CROCKPOT MISSISSIPPI MEATBALLS
This recipe makes a generous batch, and the leftovers are just as good the next day. Here’s how to keep them fresh.
IN THE FRIDGE: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to four days. The flavors actually get even better after sitting overnight as the sauce continues to soak into the meat.
IN THE FREEZER: These meatballs freeze beautifully. Let them cool completely, then transfer to freezer-safe bags or containers. Remove as much air as possible before sealing. They’ll keep in the freezer for up to three months. Label the container with the date so you know when they were made.
REHEATING: From the fridge, reheat in a covered skillet over medium-low heat, stirring gently until warmed through. You can also pop them in the microwave in a microwave-safe dish, covered, for two to three minutes, stirring halfway through.
From the freezer, thaw overnight in the refrigerator and then reheat using either method above.
If the sauce has thickened up too much after storing, add a splash of beef broth when reheating to loosen it back up.
TIPS FOR THE BEST MISSISSIPPI MEATBALLS
A few things I’ve picked up after making this recipe many, many times:
Don’t overwork the meat when mixing. Use your hands and gently combine just until the ingredients are incorporated. Overmixing makes meatballs rubbery.
Keep the meatballs roughly the same size. This way they cook at the same rate and you don’t end up with some that are overdone and others that aren’t quite ready.
If you’re making homemade meatballs, chilling them in the refrigerator for 20 to 30 minutes before placing them in the crockpot helps them hold their shape during cooking.
Use whole pepperoncini peppers rather than sliced. They hold up better during the long cook time and release their flavor slowly. You can always slice them before serving if you’d like.
A little pepperoncini juice goes a long way. Start with a quarter cup and taste the sauce near the end. You can always add more.
CROCKPOT MISSISSIPPI MEATBALLS FAQS
Can I double this recipe? You can absolutely double it. Use a 6-quart or larger slow cooker to make sure there’s enough room. You may need to add an extra 30 minutes to the cook time if the crockpot is very full.
What do Mississippi meatballs taste like? They taste like a perfectly seasoned meatball with a savory, buttery, slightly tangy sauce. The ranch and au jus seasonings create a rich, beefy flavor and the pepperoncini add just a touch of mild heat and brightness.
Are Mississippi meatballs spicy? Not at all. Pepperoncini peppers are very mild. They add more of a tangy flavor than actual heat. This recipe is family-friendly and kid-approved.
Can I cook these meatballs on the stovetop? You can simmer them in a large covered skillet or Dutch oven over low heat for about 45 minutes to an hour. The slow cooker version yields the most tender results, but the stovetop works in a pinch.
What size slow cooker do I need? A 4 to 6-quart slow cooker is ideal for this recipe. If you’re doubling the batch, go with a 6 to 8-quart model.
Can I add vegetables to the crockpot? Baby potatoes, carrots, and pearl onions would all cook nicely alongside the meatballs. Add them to the bottom of the crockpot before layering the meatballs on top so they cook in the sauce.
These Mississippi meatballs are the kind of recipe that earns a permanent spot in your dinner rotation. The slow cooker does all the heavy lifting, the ingredients are simple, and the flavor is out of this world. Pop them in the crockpot before you head out for the day, and you’ll come home to a kitchen that smells amazing and a meal that’s ready to serve.
Crockpot Mississippi Meatballs
Ingredients
For the Meatballs:
- 2 pounds lean ground beef 80/20
- ½ cup Italian-style breadcrumbs
- 1 large egg
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the Mississippi Sauce:
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 4 tablespoons unsalted butter cut into cubes
- 8 to 10 pepperoncini peppers whole
- ¼ cup pepperoncini juice from the jar
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Mix gently with your hands until just combined. Do not overwork the meat.
- Shape the mixture into meatballs about 1 to 1½ inches in diameter and place them into the slow cooker.
- Sprinkle the ranch seasoning mix and au jus mix evenly over the meatballs.
- Scatter the butter cubes on top. Add the whole pepperoncini peppers in and around the meatballs. Pour the pepperoncini juice over everything.
- Cover with the lid and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the meatballs are fully cooked through.
- Gently stir the meatballs to coat them in the sauce.
- Serve hot over mashed potatoes, egg noodles, or rice. Garnish with chopped parsley, if desired.
Notes
- A cookie scoop helps portion the meatballs evenly for consistent cooking.
Cooking on low yields the most tender meatballs. The high setting works but the meatballs won't be quite as soft. - Store-bought frozen meatballs can be substituted. Use 2 pounds and place them directly in the crockpot without thawing.
- For a lower sodium version, use unsalted butter and low-sodium ranch and au jus packets.
- Be aware of the salt content when seasoning the meatballs if your seasoning packets are high in sodium. You may want to reduce or skip the added salt in the meatball mixture.
