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Crockpot Mississippi Meatballs

Crockpot Mississippi meatballs are an easy slow-cooker appetizer with a glossy butter-ranch-au jus sauce. Frozen fully cooked meatballs simmer until hot, tender, and evenly coated for a savory, pepperoncini-studded finish.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 32 oz frozen fully cooked meatballs
  • 1 stick butter sliced
  • 1 packet ranch seasoning mix
  • 1 packet au jus gravy mix
  • 9 pepperoncini peppers use 8–10
  • 0.5 cup beef broth

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the meatballs
  1. Add the frozen fully cooked meatballs to the slow cooker in an even layer.
  2. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the meatballs.
  3. Scatter pepperoncini peppers around and over the meatballs so they’re partially visible.
  4. Pour the beef broth around the meatballs and lay the sliced butter across the top.
  5. Cover and cook on low for 4 hours (or high for 2 hours) until the meatballs are heated through and a glossy sauce has formed (visual cue: butter should look melted and glossy on top).
Coat and serve
  1. Stir gently to coat all meatballs evenly in the buttery sauce (visual cue: sauce clings and looks smooth and shiny).
  2. Serve hot with toothpicks as an appetizer, or spoon over mashed potatoes if serving as a main dish.

Notes

Pro tip: keep the lid on while cooking—opening the slow cooker can slow heating and delay sauce glossiness. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently until hot. Freeze up to 2 months (thaw overnight in the fridge) and reheat on low. Dietary swap: use gluten-free ranch and au jus packets if you need a gluten-free version.