Mississippi Meatballs are the ultimate comfort food, blending tender meatballs with a tangy, savory sauce that’s rich in flavor and effortless to prepare. This slow cooker recipe is perfect for busy days, allowing you to create a satisfying meal or appetizer with minimal effort. Each bite is infused with the bold flavors of ranch seasoning, au jus gravy, and the unique tang of pepperoncini peppers.
This dish is incredibly versatile—you can serve it as a main course alongside mashed potatoes or rice, or keep it as a star appetizer for parties and gatherings. The slow cooker does all the work, giving you juicy, flavorful meatballs without the fuss of standing over a stove. Whether it’s game day, a family dinner, or meal prep, Mississippi Meatballs are guaranteed to hit the spot.
Why You’ll Love This Recipe
• Set-It-and-Forget-It: With a slow cooker, you can let the ingredients simmer to perfection while you tackle other tasks.
• Bold Flavors: The combination of ranch, au jus, and pepperoncini creates a savory and tangy sauce that’s irresistible.
• Versatility: These meatballs work as a hearty main dish or a crowd-pleasing appetizer.
Ingredients
For the Meatballs
• 32 ounces frozen homestyle meatballs (no need to thaw)
• 1-ounce packet ranch dressing mix
• 1-ounce packet au jus gravy mix
• ½ cup water
• 8 pepperoncini peppers
• ¼ cup pepperoncini juice (from the jar)
• ½ cup unsalted butter, sliced
Instructions
Prepare the Slow Cooker
1. Place the frozen meatballs in the slow cooker, spreading them out evenly. There’s no need to thaw them—just add them straight from the freezer.
Mix the Sauce
1. In a medium bowl, whisk together the ranch dressing mix, au jus gravy mix, water, and pepperoncini juice until well combined.
2. Pour the sauce over the meatballs, ensuring each one is well-coated for maximum flavor.
Add the Butter and Peppers
1. Distribute the slices of unsalted butter evenly over the top of the meatballs. The butter will melt as it cooks, adding richness to the sauce.
2. Scatter the pepperoncini peppers on top. These peppers will infuse the dish with their tangy and slightly spicy flavor.
Slow Cook to Perfection
1. Cover the slow cooker with the lid and set it to cook on low for 3-4 hours. This low-and-slow method allows the flavors to meld beautifully while keeping the meatballs tender.
2. Stir occasionally to ensure the meatballs are evenly coated in the sauce and prevent sticking.
Serve and Enjoy
1. Once the meatballs are heated through and tender, they’re ready to serve.
2. Spoon them onto plates with plenty of sauce, or transfer them to a serving dish if serving as an appetizer.
Tips
• Use Fresh Meatballs: If you prefer, you can use homemade meatballs instead of frozen ones. Simply brown them before adding to the slow cooker.
• Adjust Spice Levels: Add more or fewer pepperoncini peppers to control the tang and spice.
• Thicken the Sauce: For a thicker sauce, remove the lid during the last 30 minutes of cooking to let it reduce slightly.
• Double the Batch: This recipe scales up easily for larger gatherings—just ensure your slow cooker is big enough.
Storage Options
• Refrigeration: Store leftover meatballs in an airtight container with the sauce for up to 3 days. Reheat gently in a saucepan or microwave.
• Freezing: Freeze the cooked meatballs and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Make-Ahead: Prepare the sauce ahead of time and store it in the fridge. On cooking day, pour it over the frozen meatballs and let the slow cooker do the rest.
Mississippi Meatballs are a no-fuss dish that’s big on flavor and perfect for any occasion. Whether you’re hosting a party or planning a comforting family dinner, this recipe delivers every time.
