If you're looking for easy dinner ideas, you need to try this Crockpot Mississippi Meatballs recipe! Featuring convenient frozen meatballs and all the favorite flavors from the viral pot roast recipe, this is one dinner you'll want to make again and again.
If you're anything like me, you're always looking for a new slow cooker recipe to add to your rotation. I mean, what's not to love about Crock Pot meals? They're easy to prep, cook while you're away, and taste delicious.
This easy Crock Pot Mississippi Meatballs recipe is the perfect main dish for busy weeknights (or weekends); it's amazing served over creamy mashed potatoes or fluffy white rice.
Featuring juicy meatballs and a flavor-packed sauce, this is sure to become a family favorite. While it has bold flavor, it's not too much for my picky eater, which is really saying something!
We have loved making this over and over again, and I know your family will love it too!
Why You'll Love It:
- SO easy to pull together. No vegetables to chop, no meat to sear. This meal is the perfect "dump and go" dinner.
- Simple ingredients. You should have no trouble finding these items at the grocery store, and if you make Mississippi pot roast or Mississippi chicken often, you probably already have them on hand!
- Flavorful and fun. If you're a little bored with the classic spaghetti and meatballs, this is the perfect way to switch up your meal plan.
Ingredients
- Frozen meatballs: These can be cooked in the slow cooker from frozen as long as they are precooked. We find ours at Walmart, and they are a great budget-friendly option for quick and easy dinners.
- Pepperoncini peppers: These add a touch of heat, but most brands are pretty mild. Use more (or less) according to your taste, but make sure to leave out the pepperoncini juice - I've tested it with, and without, and the flavor is much better without the pickling liquid.
- Ranch seasoning: Also known as ranch dressing mix, this can be found with the seasoning packets at the grocery store. If you can't find it, you can use my homemade ranch seasoning recipe for a DIY swap.
- Au jus mix (or brown gravy mix): This is easy to find in the seasoning aisle of your grocery store. Either a packet of au jus gravy mix or brown gravy mix can be used.
You Will Also Need:
- Butter (6 tablespoons)
- Beef broth
How to Make Mississippi Meatballs
- Add the frozen meatballs to your slow cooker.
- Sprinkle the meatballs with ranch seasoning and au jus mix (or brown gravy mix).
- Add ½ cup of pepperoncini peppers and slices of butter on top of the meatballs.
- Cook on "LOW" for 5-6 hours, or on "HIGH" for 2.5-3 hours, until the meatballs are hot and steamy and have reached an internal temperature of 165ºF (74ºC).
Serve with mashed potatoes, rice, or the sides of your choice!
What to Serve with Mississippi Meatballs
- Mashed potatoes
- Rice
- Egg noodles
- Cauliflower rice
- Steamed green beans (or veggies of choice)
- Pasta
- Crusty Italian bread
- On a submarine sandwich
Swaps and Substitutions
Pepperoncini peppers: If you can't find these (or don't like them), you can use banana peppers instead.
Chicken or turkey meatballs: The beef meatballs in this recipe can be swapped for any precooked meatball of your choice, including turkey or chicken meatballs.
Homemade meatballs: If you would prefer to use homemade meatballs, you can absolutely do so as long as they are cooked beforehand. If they are precooked but not frozen, reduce the cooking time by 1 hour if using the low setting, or 30 minutes if using the high setting.
Ranch seasoning: If you can't find store-bought, you can use my homemade ranch dressing mix for a great dupe. You will need 3 tablespoons of the mix to replace 1 package of Hidden Valley dry mix.
Gluten-free: Use meatballs that are gluten-free and verify the packaging of the au jus mix (or brown gravy mix) and ranch seasoning. We have found certified gluten-free meatballs at Walmart (Our Finest brand).
Expert Tips
- Slow and low. When we are in a hurry, we love to use the high setting, but the slow cooker shines when you use low heat and allow your food to cook for a little longer. The flavor really has a chance to soak in, and the results can't be beat!
- Precooked meatballs only. If you want to use homemade meatballs, just make sure they are cooked first! Meat that has not been cooked will render off fat and liquid, which causes pooling and dilution in the meatball "sauce." For the best results, make sure all meatballs are cooked first.
- Frozen is fabulous. Give yourself permission to use the quick and easy shortcut of frozen meatballs. It's okay if you don't make everything from scratch - it can still be made with love!
Recipe FAQs
What type of butter you use is totally up to you. You may find there is enough salt in the recipe due to the ranch seasoning mix and au jus mix; if this is the case, you should use unsalted butter. If you like your food well-seasoned, go with salted.
Yes! If you have a big crew to feed, you can double the recipe as long as you have a large enough Crock Pot. You may need to add a bit more to the cooking time; verify the internal temperature of your meatballs and adjust the cooking time as necessary.
The USDA recommends against refreezing frozen cooked meat that has been cooked for a second time. If you used cooked (but not frozen) meatballs, you should be able to freeze the leftovers for up to 3 months.
If you loved this recipe for Slow Cooker Mississippi Meatballs, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Mississippi Meatballs
Ingredients
- 2 pounds frozen meatballs precooked
- 1 package ranch dressing mix or 3 tablespoons homemade ranch seasoning
- 1 package au jus mix or brown gravy mix
- ½ cup beef broth
- ½ cup pepperoncini peppers without the juices
- 6 tablespoons butter sliced
- Rice or mashed potatoes for serving (optional)
Instructions
- Add the frozen meatballs to a 6-quart slow cooker and sprinkle evenly with ranch seasoning and au jus mix (or brown gravy powder).
- Pour in the beef broth, then top with the pepperoncini peppers and sliced butter.
- Cover the slow cooker with a lid and cook on "LOW" for 5-6 hours, or on "HIGH" for 2.5-3 hours.
- Serve hot with mashed potatoes, rice, egg noodles, or your favorite side dishes!
Notes
Nutrition
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Dorothy Bigelow says
If you love Misissippi Pot roast, you'll love this ultra easy (and budget friendly) version even more. We love it because we always keep a bag of frozen meatballs in the freezer, so we have everything we need for a last minute slow cooker dinner.
Kk says
it needs more broth than just half a cup. it wasn't nearly enough and it burned everything to the side of the crockpot. flavor is ok but it needs more broth since there is no juices from the meatballs like there would be if making a roast.
Dorothy Bigelow says
Did you use frozen meatballs or homemade? Frozen meatballs should release juices, which was why we decided 1/2 cup was the right amount. Homemade meatballs would be a bit drier and may need extra broth.