Crock Pot Mississippi Meatballs

by Sophia

When it comes to slow cooker recipes that check every box—easy, flavorful, and totally satisfying—these Crock Pot Mississippi Meatballs might just be your new favorite. There’s something so comforting about tender beef meatballs simmering in a rich, buttery, tangy gravy that smells like heaven and tastes even better. Whether you serve them over mashed potatoes, rice, or tucked inside slider rolls, this dish is all about bold flavor with very little effort.

I first stumbled on this idea when I was trying to make dinner ahead of time for a busy weeknight. I wanted something cozy, hands-off, and different from the usual spaghetti-and-meatballs routine. Enter: the magical combination of ranch seasoning, au jus mix, and pepperoncini peppers. Who knew those pantry staples could bring so much flavor to a humble meatball? Let’s just say these were an instant hit—and now they’re a regular part of our meal rotation.

So, if you’re craving something warm, savory, and just a little bit tangy (in the best way), you’re going to want to make these Crock Pot Mississippi Meatballs ASAP.

Why You’ll Love This Recipe

Easy Prep: Only a few minutes to mix and roll your meatballs.

Big Flavor: Thanks to the ranch mix, au jus gravy, and those zesty pepperoncini peppers.
Versatile: Serve it over whatever base you have on hand—rice, noodles, mashed potatoes, or rolls.
Make-Ahead Friendly: You can prep it the night before or freeze leftovers for a busy day.

Crowd-Pleaser: Whether it’s family dinner or game day, everyone goes back for seconds.

Let’s get right into it and start with the first few steps!

Ingredients You’ll Need

Here’s everything you’ll want to have ready before you get started:

1½ pounds ground beef

½ cup panko breadcrumbs
1 large egg, lightly beaten
1 teaspoon garlic powder

1 teaspoon onion powder
Salt and freshly ground black pepper, to taste
1 packet (about 1 ounce) ranch seasoning mix

1 packet (about 1 ounce) au jus gravy mix
½ cup unsalted butter, cut into pats
1 jar (about 6 ounces) pepperoncini peppers, drained, reserve ¼ cup brine

½ cup beef broth or water

STEP 1: Mix and Form the Meatballs

Start by grabbing a large mixing bowl. Combine the ground beef, panko breadcrumbs, beaten egg, garlic powder, onion powder, and a good pinch of salt and pepper. Use your hands or a large spoon to mix just until everything is combined—don’t overwork the meat or your meatballs might turn out tough.

Once everything’s mixed, shape the meat into 1¼-inch balls. You should end up with around 20 to 24 meatballs, depending on the exact size.

Pro Tip: If the mixture is sticking to your hands, lightly wet your palms with water before rolling.

STEP 2: Layer in the Crock Pot

Now it’s time to build the magic in your slow cooker. Place the meatballs in a single layer at the bottom of your crock pot. No need to brown them first—this recipe is all about ease.

Next, sprinkle the ranch seasoning and au jus mix evenly over the meatballs. Then nestle the pats of butter all around and on top of the meatballs. This will help create that signature Mississippi-style buttery gravy.

Pour the drained pepperoncini peppers over the meatballs, and don’t forget to add in that reserved ¼ cup of pepperoncini brine for a little extra zip. Finish it off by pouring the beef broth (or water) around the sides to keep everything moist.

At this point, your crock pot should be looking and smelling amazing—and it hasn’t even started cooking yet.

STEP 3: Let It Cook Low and Slow

Pop the lid on your slow cooker and set it to low for 4 to 5 hours, or high for 2 to 3 hours. You’ll know it’s ready when the meatballs are fully cooked and the sauce is bubbling gently around the edges.

By now, your kitchen will be filled with the most irresistible smell. It’s the kind of aroma that makes everyone ask, “What are you cooking?” even before they see the food.

Now that your meatballs are cozy in the crock pot and filling your kitchen with that rich, buttery, slightly tangy aroma, it’s time to wrap up the cooking process and get them ready for serving. This next part is where things come together beautifully—the sauce thickens (if you want), flavors deepen, and everything is prepped for serving in the most delicious way possible.

I’ve made these meatballs for casual family dinners, weekend gatherings, and even meal prep, and they never disappoint. They’re just the kind of dish that feels a little special without requiring anything fancy. Let’s dive back into the steps and then look at how you can serve, customize, and store this crowd-pleaser.

STEP 4: Optional – Thicken the Gravy

After your meatballs are cooked through and the sauce is bubbling, you might notice the gravy is on the thinner side. It’s totally delicious as-is, especially when spooned over mashed potatoes or rice. But if you like a thicker, more velvety sauce (I usually do!), there’s a quick trick that’ll get you there.

In a small bowl, stir together 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Pour this mixture into the crock pot, give everything a gentle stir, and switch the heat to high for another 15 minutes. You’ll notice the gravy thickens up nicely and clings to the meatballs.

Tip: If you don’t have cornstarch, a little flour mixed with cold broth or water will work too—just whisk well to avoid lumps.

Serving Suggestions

These Mississippi meatballs are incredibly versatile. Here are some of our favorite ways to serve them:

Mashed Potatoes: My go-to. The creamy potatoes soak up that buttery gravy like a dream.
Steamed Rice: A great option for soaking up all that flavor without much prep.

Egg Noodles: Wide egg noodles pair beautifully with the tangy sauce.
Toasted Slider Buns: Turn these meatballs into the ultimate party sliders.
Cauliflower Rice or Zoodles: For a lower-carb version that still tastes amazing.

No matter what base you choose, don’t forget to spoon extra sauce over the top—it’s the best part.

Make-Ahead and Storage Tips

I love a recipe that fits into real life, and this one absolutely does. Whether you’re planning ahead or dealing with leftovers, here’s how to make the most of it:

Make Ahead: You can shape the meatballs up to a day ahead and store them in the fridge until you’re ready to cook. This is a lifesaver for busy weekdays.
Leftovers: Store cooked meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezer-Friendly: Let the cooked meatballs cool completely, then transfer them and the sauce to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove or in your crock pot.

Tip: Add a little splash of broth or water when reheating to loosen up the sauce if it thickens too much in the fridge or freezer.

Variations to Try

This recipe is fabulous as-is, but if you’re in the mood to switch things up, here are a few ideas:

Use Ground Turkey or Chicken: A lighter version that still holds up well in the slow cooker.
Make It Spicy: Use hot pepperoncini peppers or add a pinch of crushed red pepper flakes for extra heat.

Add Veggies: Toss in some sliced mushrooms or baby carrots during the last 1-2 hours of cooking.
Skip the Brine: If you’re cooking for little ones or want a milder dish, just use the peppers and skip the pepperoncini brine.

The beauty of this recipe is that it’s super adaptable—don’t be afraid to tweak it to match your tastes or pantry.

By now, your kitchen probably smells incredible and your slow cooker has worked its magic. Whether you’re already digging into a plate of saucy meatballs or planning to make them for the weekend, it’s always helpful to have answers to the most common questions that pop up.

Below you’ll find a quick FAQ section to clear up any last-minute prep concerns, followed by a few final thoughts to help you make the most of this easy, flavor-packed recipe.

Frequently Asked Questions

1. Can I make these meatballs ahead of time?
Yes, absolutely! You can form the meatballs a day ahead and refrigerate them in an airtight container until you’re ready to cook. If you’re really planning ahead, you can also freeze the raw meatballs and thaw them overnight before using.

2. Do I have to use pepperoncini peppers?
No, but they do add a signature tang to the dish. If you want a milder version, use mild banana peppers or simply leave the peppers out and use only the broth and seasonings.

3. Can I use frozen meatballs instead of homemade?
Yes, you can substitute store-bought frozen meatballs in a pinch. Just place them in the crock pot and continue with the recipe. No need to thaw them first, but the cooking time might need a slight increase—add about 30 minutes on high.

4. How do I know when the meatballs are done?
They should be fully cooked through, tender, and bubbling in the sauce. If you want to check for doneness, the internal temperature should be at least 160°F (71°C).

5. Can I double the recipe for a crowd?
Yes, this recipe doubles very well. Just make sure your crock pot is large enough to handle the extra volume. You may need to cook it slightly longer to ensure everything is heated through evenly.

6. What’s the best way to reheat leftovers?
Reheat gently on the stove or in the microwave with a splash of water or broth to loosen up the sauce. Stir occasionally to prevent sticking and to heat evenly.

7. Can I use a different type of meat?
Absolutely! Ground turkey, chicken, or even a mix of beef and pork will work well. Just keep in mind that leaner meats might not be quite as rich, so the butter really helps bring back that comforting flavor.

Final Thoughts: Comfort Food at Its Easiest

There’s just something about these Crock Pot Mississippi Meatballs that feels like a warm hug in a bowl. Maybe it’s the ultra-tender texture, the buttery and savory gravy, or that zippy pop from the pepperoncini peppers—but every time I make them, they’re a hit. Even the pickiest eaters in my house clean their plates.

What I love most is how low-effort this recipe is. You don’t have to brown anything, there’s no standing over the stove, and everything comes together in one pot. Plus, the leftovers (if you have any!) are just as good the next day, maybe even better.