Crockpot Mississippi Meatballs Recipe

I reimagined Mississippi pot roast as a 5-ingredient Crockpot Meals With Meatballs recipe that slashes prep time and delivers a no fuss weeknight dinner.

I love the whole Mississippi pot roast vibe, but sometimes I want bites not a roast. So I made a version with frozen meatballs and pepperoncini peppers and it changed everything.

The bright, vinegary hit from the peppers plays off the meatballs in a way thats weirdly satisfying. If you need a low fuss idea that reads like Crockpot Recipes Quick yet feels like a treat, this Meatballs Crockpot Dinner will make you curious.

People kept asking me whats in it and they cant believe it’s so simple. I wont fancy it up, but you should try it.

Ingredients

• Frozen meatballs: big on protein, convenient, often high in sodium and preservatives, crowd pleasers.
• Ranch dressing mix: adds tangy herby flavor, lil carbs, mostly salt and artificial stuff.
• Au jus mix: deep savory beefy notes, brings umami, can be salty and kinda processed.
• Unsalted butter: rich mouthfeel it’s full of fat and calories but makes mega silky sauce.
• Pepperoncini peppers: tangy mildly spicy, give vinegar zip and a bright pickled bite.
• Pepperoncini juice: a splash wakes the sauce, adds tang, watch the heat and salt.

Ingredient Quantities

• 3 lb (about 1.36 kg) frozen meatballs, beef or Italian, whatever you prefer
• 1 (1 oz / 28 g) packet ranch dressing mix, the dry kind
• 1 (1 oz / 28 g) packet au jus gravy mix
• 1/2 cup (1 stick / 113 g) unsalted butter
• 8 to 12 pepperoncini peppers, plus a splash of the juice if you like it tangy

How to Make this

1. Put the 3 lb frozen meatballs into the crockpot in an even layer so they heat consistently.

2. Sprinkle the 1 oz packet of dry ranch dressing mix and the 1 oz packet of au jus gravy mix evenly over the meatballs.

3. Cut the 1/2 cup (1 stick / 113 g) unsalted butter into 6 to 8 pats and place them on top of the seasoning and meatballs so they melt down as it cooks.

4. Nestle 8 to 12 whole pepperoncini peppers among the meatballs, and add a splash of the pepperoncini juice if you want it tangy.

5. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until meatballs are heated through and sauce is bubbly.

6. About 15 minutes before serving stir gently to break up any large butter pockets and taste; add more pepperoncini juice, salt or a pinch of black pepper if it needs brightness.

7. If the sauce is too thin, make a quick slurry of 1 to 2 tablespoons cornstarch mixed with equal parts cold water, stir into the crockpot, then cook on high 10 to 15 minutes until it thickens.

8. Serve over mashed potatoes, rice, pasta, or in slider rolls, and sprinkle chopped parsley or sliced green onions if you want a fresh touch.

9. Leftovers keep well in the fridge for 3 to 4 days or freeze in portions for up to 3 months; reheat gently on low or in a microwave so the sauce doesnt separate.

Equipment Needed

1. Crockpot or slow cooker big enough for about 3 lb of meatballs
2. Measuring spoons and a tablespoon measure for the ranch and au jus packets
3. Measuring cup or ruler for the butter and to eyeball any added juice
4. Sharp knife and cutting board to slice the stick of butter into pats and trim peppers if you want
5. Silicone spoon or wooden spoon for gentle stirring so you dont shred the meatballs
6. Small bowl plus a fork or whisk to mix the cornstarch slurry if you need to thicken the sauce
7. Tongs or a slotted spoon to arrange or lift meatballs and pepperoncini without splashing
8. Ladle or large serving spoon for dishing over mashed potatoes rice or rolls
9. Kitchen timer or phone timer and oven mitts for safe handling and timing

FAQ

Crockpot Mississippi Meatballs Recipe Substitutions and Variations

• Meatballs: use 3 lb frozen turkey or chicken meatballs, or go plant-based with 3 lb frozen vegan meatballs; you can also make 3 lb fresh meatballs from ground beef or pork (bake or sear them first).
• Ranch packet: swap with about 3 tbsp homemade ranch seasoning (1 tbsp dried parsley, 1 tsp dill, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper) or use 2–3 tbsp bottled ranch dressing and reduce other liquid.
• Au jus mix: replace with 1 cup good beef broth plus 1 tsp Worcestershire sauce and 1/2 tsp soy sauce, thickened slightly with a 1 tsp cornstarch slurry; brown gravy mix works too.
• Pepperoncini: use 8–12 banana peppers for milder tang, or 4–6 pickled jalapeños for more heat; if you still want tang add a splash of pickle or pepper juice.

Pro Tips

– If you can, thaw and brown the meatballs first, it adds a lot more flavor and helps them keep their shape. If you gotta use them frozen just try to spread them in one even layer so they heat the same.

– Cut the butter into smaller cubes or even melt and whisk it into the dry mixes before you pour it on, that way you wont end up with giant greasy pockets when it melts.

– Start with fewer pepperoncini and only a splash of the juice, you can always add more at the end, and chop a couple to sprinkle on top for texture and bright flavor.

– To thicken the sauce, a cornstarch slurry works great, but you can also remove the lid and let it cook high for 15 to 20 minutes to reduce. Taste before serving, a little Worcestershire, soy sauce or a teaspoon of mustard will deepen the flavor if it tastes flat.