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Crockpot Mississippi Meatballs

Crockpot Mississippi meatballs are an easy American appetizer with a glossy butter-ranch-au jus sauce and pepperoncini peppers. The slow cooker heats frozen fully cooked meatballs until they’re coated and ready for serving.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Meatballs and sauce
  • 32 oz frozen fully cooked meatballs Use any brand of frozen fully cooked meatballs.
  • 0.5 cup butter Sliced into thin pats/slices so it melts quickly.
  • 1 packet (1 oz) ranch seasoning mix Sprinkle evenly over the meatballs.
  • 1 packet (1 oz) au jus gravy mix Sprinkle evenly with the ranch seasoning mix.
  • 9 pepperoncini peppers Scatter around and over the top.
  • 0.5 cup beef broth Pour around the meatballs to help form the sauce.

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the meatballs
  1. Place the frozen fully cooked meatballs in the slow cooker so they sit in an even layer.
  2. Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the meatballs.
  3. Scatter the pepperoncini peppers around and over the meatballs so some peppers peek through.
  4. Pour the beef broth around the meatballs and lay the butter slices across the top.
  5. Cook on low for 4 hours or high for 2 hours, until the meatballs are heated through and a glossy sauce has formed, with bubbling visible at the edges.
Coat and serve
  1. Stir gently to coat every meatball evenly in the buttery sauce, keeping peppers distributed throughout.
  2. Serve as an appetizer with toothpicks, or spoon over mashed potatoes to use as a main dish.

Notes

Pro tip: slice the butter thin so it melts fast and helps create a glossy coating during the cook. Refrigerate leftovers in a covered container for up to 3-4 days; reheat in a microwave or on low in the slow cooker until hot. Freezing is not recommended due to texture changes in dairy-based sauces. For a lighter option, use low-sodium ranch seasoning and low-sodium beef broth to reduce salt without changing the method.