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slow cooker mississippi meatballs with pepperoncini served over mashed potatoes on a plate near a slow cooker
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5 from 1 vote

Slow Cooker Mississippi Meatballs

These Slow Cooker Mississippi Meatballs are buttery, tangy, and perfect for sandwiches, appetizers, or serving over mashed potatoes.
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: Appetizer, Main Course, Sandwich
Cuisine: American
Servings: 6 servings
Author: Jamie Sherman

Equipment

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

Calories: 450kcal | Carbohydrates: 3g | Protein: 20g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 454mg | Potassium: 361mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 521IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 1mg
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