Slow Cooker Mississippi Meatballs
Slow cooker Mississippi meatballs are an easy dump and go recipe that everyone will love! Featuring meatballs cooked in a zesty mix of spices, pepperoncini juice, butter and broth, this dish makes a fantastic main dish or appetizer.
I’ve told you before that one of the most valuable ingredients in my kitchen is a bag of frozen meatballs.
We almost always have them on hand because you can turn them into a number of different meals and snacks quickly and easily.
These slow cooker Mississippi meatballs are a great example.
They are pretty much dump and go and result in a flavorful meatball that is entirely different from the classic Italian spaghetti and meatball style meatballs.
What are Mississippi meatballs?
Mississippi meatballs are the meatball version of Mississippi pot roast.
Just like the pot roast recipe, Mississippi meatballs feature briny pepperoncini slices and juice for a really unique, bold flavor that we just love.
Ingredients
To make these you’ll need:
- Meatballs– A bag of frozen meatballs. You could use homemade meatballs if you prefer, but you definitely don’t have to!
- Au jus gravy mix– One packet of your favorite brand
- Ranch seasoning– Your favorite dry ranch seasoning
- Pepperoncinis– Both the pepperoncini slices themselves and some of the juice
- Butter– A whole stick cut into 8 tablespoons
- Beef broth
- Slurry ingredients– Cornstarch and water
How to Make
These slow cooker Mississippi meatballs are the epitome of dump and go recipes!
To make it, just add all of the meatballs to the bowl of your slow cooker.
Then top the meatballs with the gravy mix and ranch seasoning before adding the pepperoncini, the juice, and the beef broth to the pot.
Place the pats of butter evenly out overtop of the meatballs.
Finally, cover and cook on LOW for 6 hours, or on HIGH for 4 hours.
About half an hour or so before the meatballs are done cooking, whisk together the water and cornstarch to form a slurry.
Stir it into the slow cooker.
Put the lid back on and finish cooking on HIGH.
Once the gravy’s thickened, serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or in the slow cooker until warmed through.
Tips and Tricks
- These are great over rice, mashed potatoes, or egg noodles.
- Have leftovers? Turn them into a meatball sub topped with some sliced provolone cheese.
- Serve them Swedish meatball style with toothpicks on the side for an easy appetizer!
Other Recipes with Frozen Meatballs
Slow cooker Mississippi meatballs is a foolproof recipe for any occasion.
Make them and enjoy!
Looking for other recipes with frozen meatballs?
Try these:
- Instant Pot French Onion Meatballs
- Meatball Vegetable Soup
- Slow Cooker Salisbury Steak Meatballs
- Oven Baked Meatball Sub Sandwiches
If you’ve tried these SLOW COOKER MISSISSIPPI MEATBALLS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Slow Cooker Mississippi Meatballs
Ingredients
- 1 48 oz bag frozen meatballs
- 1 1 oz pkt au jus gravy mix
- 2 tbsp dry ranch seasoning
- packed 1/3 cup pepperoncini slices
- 1/8 cup pepperoncini juice
- 1 stick butter cut into 8 tablespoons
- 2 1/2 cups beef broth
- 1 tbsp cornstarch + 2 tablespoons water (to form a slurry)
Instructions
- Add all of the meatballs to the bowl of your slow cooker, then sprinkle the gravy mix and ranch seasoning evenly out over them.1 48 oz bag frozen meatballs, 1 1 oz pkt au jus gravy mix, 2 tbsp dry ranch seasoning
- Add the pepperoncini, the juice, and the beef broth to the pot.packed 1/3 cup pepperoncini slices, 1/8 cup pepperoncini juice, 2 1/2 cups beef broth
- Place the pats of butter evenly out overtop of the meatballs.1 stick butter
- Cover and cook on LOW for 6 hours, or on HIGH for 4 hours.
- Thirty minutes before the meatballs are done cooking, whisk together the water and cornstarch to form a slurry. Pour it into the slow cooker, gently stirring to combine, then recover and finish cooking on HIGH.1 tbsp cornstarch
- Once the gravy's thickened, they're ready to serve.
Notes
- These are great over rice, mashed potatoes, or egg noodles.
- Have leftovers? Turn them into a meatball sub topped with some sliced provolone cheese.
- Serve them Swedish meatball style with toothpicks on the side for an easy appetizer!
Nutrition
