Mississippi Crockpot Meatballs

If you’re looking for a super simple, crowd-pleasing dinner or appetizer, Mississippi Crockpot Meatballs are it! They’re savory, tangy, buttery, and absolutely packed with flavor. The best part? The crockpot does all the hard work for you! Whether you’re feeding a hungry family on a busy weeknight or hosting a game day party, these meatballs will disappear in no time. My kids love them over mashed potatoes, but they’re just as good on their own or even stuffed into slider buns. Let’s get started—you’re going to love how easy (and delicious!) this is.

What You’ll Need

Ingredients

2 lbs frozen meatballs (beef or turkey, your choice)
1 packet ranch seasoning mix
1 packet au jus gravy mix
½ cup unsalted butter (1 stick)
6-8 pepperoncini peppers
2 tbsp juice from the pepperoncini jar

Pro Tips

Use frozen meatballs for convenience: They hold up great in the crockpot and save so much time. No need to thaw—just toss them in frozen!
Adjust the spice level: Pepperoncinis add a mild tang, but if you want it spicier, add a few extra or pour in more pepperoncini juice.
Go low and slow: Cooking on low for 4-5 hours lets the flavors really sink into the meatballs.
Perfect for meal prep: These reheat beautifully, so make a big batch!
Kid-approved serving ideas: Serve over mashed potatoes, rice, noodles, or in slider buns for a fun twist.

Tools You’ll Need

A large crockpot or slow cooker
Measuring spoons
A spoon for stirring
Serving dish or bowl

Substitutions & Variations

Meatballs: Swap frozen meatballs for homemade ones if you have the time. Turkey or chicken meatballs work great too!
Au jus mix: If you can’t find it, use brown gravy mix as a substitute.
Butter: Want to cut back on butter? Use half the amount or substitute with a lighter butter alternative.
Pepperoncinis: Banana peppers can be used if pepperoncinis aren’t available.

Make-Ahead Tips

Prep everything the night before! Add the meatballs, seasonings, butter, and pepperoncinis to the crockpot, then store it in the fridge overnight. The next day, pop it on the base and turn it on.

How to Make Mississippi Crockpot Meatballs

Step 1: Add the Meatballs

Pour the frozen meatballs into the crockpot.

frozen meatballs being poured into a black crockpot

Step 2: Add Seasonings

Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the meatballs.

ranch and au jus seasoning being sprinkled over frozen meatballs in a crockpot

Step 3: Add Butter and Pepperoncinis

Place the stick of butter on top of the meatballs. Scatter the pepperoncinis around the crockpot, and pour in 2 tablespoons of juice from the jar.

A stick of butter placed on top of seasoned meatballs

Step 4: Cook

Cover the crockpot with the lid and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours, until the meatballs are heated through and the sauce is bubbling.

A crockpot with a glass lid showing steam inside

Step 5: Stir and Serve

Stir the meatballs gently to coat them in the buttery, tangy sauce. Serve hot and enjoy!

Mississippi Meatballs being stirred with a wooden spoon in the crockpot

Leftovers & Storage

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze meatballs with sauce in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat in the microwave or on the stovetop.

Conclusion

There you have it! Mississippi Crockpot Meatballs are the ultimate no-fuss recipe for busy families or entertaining guests. They’re rich, flavorful, and so versatile—serve them however your family loves best. I hope you give these a try and let me know how they turn out! Leave a comment with your thoughts or questions, and happy cooking! 😊