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Crockpot Mississippi Meatballs

This easy and flavorful Crockpot Mississippi Meatballs recipe features tender meatballs simmered in a spicy, savory sauce. Perfect for a busy day, these meatballs are great as appetizers or served over rice for a complete meal.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 Crockpot (slow cooker)
  • 1 mixing bowl
  • 1 measuring cups and spoons
  • 1 food thermometer (optional)
  • 1 serving platter or bowl

Ingredients
  

  • 2 lbs frozen meatballs Beef or turkey.
  • 1 packet (1 oz) Ranch seasoning mix
  • 1 packet (1 oz) Au Jus seasoning mix Or French dip seasoning mix.
  • ½ cup unsalted butter
  • ½ cup pepperoncini peppers Whole or sliced.
  • 1 cup beef broth Optional for more sauce.

Instructions
 

  • Place the frozen meatballs in the Crockpot, spreading them out evenly.
  • In a mixing bowl, combine the Ranch seasoning and Au Jus seasoning. Sprinkle the mixture over the meatballs, ensuring they are evenly coated.
  • Cut the stick of butter into pieces and scatter it over the meatballs.
  • Add the pepperoncini peppers on top. Optionally, pour in beef broth to add more moisture if desired.
  • Cover the Crockpot and cook on low for 6 hours or until the meatballs are heated through and tender.
  • Once cooked, give the meatballs a gentle stir to mix in the melted butter and seasoning.
  • Serve warm as an appetizer or over a bed of rice for a satisfying meal.

Notes

For a spicier kick, chop up a few more pepperoncini peppers or add crushed red pepper flakes.
You can use homemade meatballs if preferred; adjust cooking time accordingly.
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.