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Slow Cooker Mississippi Meatballs are one of the easiest slow cooker meatballs you can make. This simple recipe combines frozen meatballs, ranch seasoning, au jus gravy mix, butter, and pepperoncini to create rich, tangy Mississippi meatballs packed with flavor.
If you are looking for easy slow cooker meatballs or flavorful slow cooker meatballs in sauce, this crockpot Mississippi meatballs recipe is perfect for game day, parties, or an effortless dinner.
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Pin ItTable of Contents
- ❤️ Why You’ll Love This Recipe
- Key Ingredients
- Ingredients & Substitutions
- Variations
- What to Serve with Slow Cooker Mississippi Meatballs
- Tips for Best Results
- FAQs
- How To Store Slow Cooker Mississippi Meatballs
- How To Make Slow Cooker Mississippi Meatballs
- 📌 Save This Recipe
- Slow Cooker Mississippi Meatballs – Easy Crockpot Meatballs With Ranch And Au Jus Recipe
- 🍽️ Other Recipes You May Enjoy
❤️ Why You’ll Love This Recipe
- Incredibly easy – just dump everything in the slow cooker and let it cook.
- Big flavor with minimal ingredients – ranch seasoning, au jus, butter, and pepperoncini create the signature Mississippi flavor.
- Perfect for parties or dinner – serve as an appetizer, sandwich filling, or over mashed potatoes or noodles.
- Great for meal prep – these slow cooker meatballs reheat beautifully for easy leftovers.
- Crowd favorite – tangy, savory, buttery sauce makes these Mississippi meatballs hard to resist.
Key Ingredients
Frozen Fully-Cooked Meatballs
Frozen fully-cooked meatballs are the base of this recipe and make it incredibly quick to prepare. Using frozen meatballs means no prep and consistent results every time.
Ranch Seasoning
Ranch seasoning adds a bold, herby flavor that helps create the signature Mississippi-style sauce.
Au Jus Gravy Mix
Au jus gravy mix provides a deep, savory flavor that balances the tanginess of the pepperoncini.
Pepperoncini
Pepperoncini bring the classic Mississippi tang. They add a mild heat and bright acidity that makes the sauce stand out.
Butter
Butter melts into the sauce, giving these slow cooker meatballs their rich, velvety texture.
Ingredients & Substitutions
- frozen fully-cooked meatballs – use beef, pork, chicken, or turkey meatballs
- chicken broth – substitute with beef broth for a richer flavor
- Ranch seasoning – homemade ranch seasoning can be used
- au jus gravy mix – brown gravy mix may be used if necessary, but flavor will change
- pepperoncini – banana peppers can be used for a milder flavor
- unsalted butter – no substitution recommended
Variations
- Spicy version – Add red pepper flakes or extra pepperoncini juice for more heat.
- Cheesy meatballs – Stir in shredded mozzarella or provolone during the last 10 minutes of cooking.
- Sandwich style – Serve on hoagie rolls and top with melted cheese.
- Lower-fat option – Use turkey or chicken meatballs.
What to Serve with Slow Cooker Mississippi Meatballs
- mashed potatoes
- egg noodles
- white rice
- sandwich rolls for meatball subs
- crusty bread to soak up the sauce
- roasted vegetables
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These slow cooker meatballs are also fantastic served as an appetizer for BBQs, potlucks, or game-day spreads.
Tips for Best Results
- Use frozen fully-cooked meatballs straight from the freezer. Thawing them first can make them too soft in the slow cooker.
- Add 2-3 tablespoons of pepperoncini juice for a stronger, tangier flavor in the sauce.
- Stir the meatballs once halfway through cooking, if possible, so the sauce coats everything evenly.
- If serving these slow cooker meatballs as sandwiches, toast the rolls slightly so they hold up to the sauce better.
- For parties or potlucks, switch the slow cooker to the warm setting after cooking so guests can serve themselves.
FAQs
Yes. Fully-cooked homemade meatballs work great in this recipe. Just add them to the slow cooker the same way you would frozen meatballs.
Yes. Cook on high for about 1½-2 hours, or until the meatballs are heated through
Not usually. Pepperoncini adds tang more than heat. If you want spice, add red pepper flakes.
Yes. Adding 2-3 tablespoons of pepperoncini juice boosts the tangy flavor.
How To Store Slow Cooker Mississippi Meatballs
Store leftover Slow Cooker Mississippi Meatballs in an airtight container in the refrigerator for up to 4 days. Make sure the meatballs are fully cooled before storing.
To reheat, warm the meatballs in the microwave, slow cooker, or on the stovetop with a small splash of broth to keep the sauce from thickening too much.
If you want to freeze them, place the cooled meatballs and sauce in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat.
How To Make Slow Cooker Mississippi Meatballs
- Add meatballs to the slow cooker. Place the frozen fully-cooked meatballs in the slow cooker. There is no need to thaw them first.
- Add the broth. Pour the chicken broth evenly over the meatballs.
- Season the meatballs. Sprinkle the ranch seasoning and au jus gravy mix over the top of the meatballs.
- Add the pepperoncini. Place the pepperoncini peppers over the seasoned meatballs.
- Top with butter. Add the sliced unsalted butter over the top.
- Slow cook. Cover and cook on low for 3-3½ hours until the meatballs are heated through and coated in sauce.
- Serve. Serve the Slow Cooker Mississippi Meatballs as an appetizer, over mashed potatoes or noodles, or on sandwich rolls.
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Slow Cooker Mississippi Meatballs
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Equipment
- slow cooker
- serving spoon or tongs
Ingredients
- 1 bag frozen fully-cooked meatballs, (32 oz.)
- ¼ cup chicken broth
- 1 envelope ranch seasoning, (1 oz.)
- 1 envelope au jus gravy mix, (1 oz.)
- 7 to 9 pepperoncini peppers
- ½ cup unsalted butter, (1 stick), sliced into tablespoons
Instructions
- Add the frozen meatballs to a slow cooker. Do not thaw them.1 bag frozen fully-cooked meatballs
- Pour the chicken broth over the meatballs.¼ cup chicken broth
- Sprinkle the ranch seasoning and au jus gravy mix evenly over the meatballs.1 envelope ranch seasoning, 1 envelope au jus gravy mix
- Add the pepperoncini on top.7 to 9 pepperoncini peppers
- Place the sliced butter over the meatballs.½ cup unsalted butter
- Cover and cook on low for 3 to 3½ hours, until heated through and coated in sauce.
- Serve warm as an appetizer or over mashed potatoes, noodles, or sandwich rolls.
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
♨️ REHEATING
- Microwave – Heat in 30-60 second intervals until warmed through.
- Slow cooker – Reheat on low until hot.
- Air fryer – Heat at 350°F for 3-5 minutes.
- Skillet – Warm over medium-low heat with a splash of broth to prevent drying.
❄️ FREEZING
- Freeze cooled meatballs and sauce in a freezer-safe container for up to 3 months.
- Thaw overnight in the refrigerator, then reheat.
💡 TIPS FOR BEST RESULTS
- Use frozen meatballs straight from the freezer for the best texture.
- Add 2-3 tablespoons pepperoncini juice for extra tangy flavor.
- Stir once, halfway through cooking, if possible, so the sauce coats the meatballs evenly.
🍳 ALTERNATE COOKING METHODS
- Instant Pot: cook on high pressure for 5 minutes, then quick-release.
- Oven: Bake covered at 350°F for 25-30 minutes, until heated through.
- Stovetop: Simmer in a skillet over medium-low heat for 20-25 minutes.
♻️ LEFTOVERS
- Make meatball subs with provolone or mozzarella.
- Serve over rice, mashed potatoes, or egg noodles.
- Add to sliders for an easy party appetizer.
📝 NOTES
- Do not thaw the meatballs before cooking.
- Pepperoncini create the classic tangy Mississippi flavor.
- Cooking times may vary slightly depending on the slow cooker used.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Great recipe… Easy prep.