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A close-up of glossy Crockpot Mississippi Meatballs simmering in a dark slow cooker, garnished with green herbs.
Daniel

Crockpot Mississippi Meatballs

These incredibly tender and flavorful Crockpot Mississippi Meatballs are slow-cooked to perfection in a savory, tangy sauce featuring ranch seasoning, au jus, and zesty pepperoncini. Perfect for a hearty weeknight dinner or a crowd-pleasing appetizer.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 2 lbs Ground beef 80/20 lean
  • 1/2 cup Panko breadcrumbs plain
  • 1 large Egg
  • 1 tbsp Worcestershire sauce
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Olive oil for browning meatballs
For the Mississippi Sauce
  • 1 packet Au jus gravy mix approx 1 oz
  • 1 packet Dry ranch seasoning mix approx 1 oz
  • 1/2 cup Unsalted butter 1 stick, cut into pats
  • 1/2 cup Pepperoncini peppers sliced
  • 1/4 cup Pepperoncini brine from the jar of peppers

Equipment

  • Slow Cooker (6-quart or larger)
  • Large Mixing Bowl
  • Large skillet

Method
 

Prepare the Meatballs
  1. In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overmix.
  2. Roll the mixture into approximately 24-30 meatballs (about 1.5 inches in diameter). Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches for 2-3 minutes per side until lightly golden, but not cooked through. Transfer the browned meatballs to your 6-quart (or larger) slow cooker.
Assemble and Cook
  1. Evenly sprinkle the au jus gravy mix and dry ranch seasoning mix over the browned meatballs in the slow cooker. Distribute the pats of butter over the meatballs. Scatter the sliced pepperoncini peppers and pour the pepperoncini brine over everything.
  2. Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the meatballs are cooked through and tender.
Serve
  1. Once cooked, give the sauce a gentle stir to combine any melted butter and seasonings. Serve hot over mashed potatoes, rice, egg noodles, or as an appetizer with toothpicks.

Notes

For an even richer flavor, you can use ground chuck. If you prefer less spice, reduce the amount of pepperoncini brine. These meatballs make excellent leftovers and can be stored in an airtight container in the refrigerator for up to 3-4 days. They also freeze well for up to 2-3 months. To serve as an appetizer, keep warm in the slow cooker on the "warm" setting.