Easy Crockpot Mississippi Meatballs That Melt in Your Mouth Recipe

Introduction

These Easy Crockpot Mississippi Meatballs are tender, flavorful, and effortlessly delicious. Cooked slowly with a creamy, tangy sauce featuring pepperoncini peppers, they melt in your mouth and make a perfect appetizer or main dish for any gathering.

Ingredients

• 1 pound ground beef (80/20 for juicy meatballs)
• 1/2 cup breadcrumbs
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 packet ranch seasoning mix
• 1 packet au jus gravy mix
• 1/2 cup butter
• 1/2 cup pepperoncini peppers
• 1/4 cup pepperoncini juice

Instructions

1. Step 1: In a large bowl, gently mix together the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper until just combined—avoid overmixing to keep meatballs tender.
2. Step 2: Scoop and roll the mixture into 18–20 evenly sized meatballs and place them gently in the crockpot in a single layer.
3. Step 3: Sprinkle the ranch seasoning and au jus gravy mix evenly over the meatballs.
4. Step 4: Nestle the pepperoncini peppers among the meatballs and distribute pats of butter on top.
5. Step 5: Pour the pepperoncini juice over all the ingredients, then cover the crockpot.
6. Step 6: Cook on low for 4 hours or on high for 2–3 hours, until the meatballs are tender and cooked through.
7. Step 7: Gently stir the meatballs to coat them in the sauce and let them rest for 5 minutes before serving.

Tips & Variations

• Use fresh parsley sprinkled on top before serving for a pop of color and freshness.
• For a leaner option, substitute ground turkey or chicken for the beef.
• Add sliced jalapeños for extra heat if you enjoy spicy flavors.
• Serve the meatballs over mashed potatoes, rice, or noodles to soak up the delicious sauce.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through, stirring occasionally to maintain the sauce’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and refrigerate them before cooking. Assemble everything in the crockpot and cook as directed, adding extra cooking time if the ingredients are cold from the fridge.

Can I freeze the Mississippi meatballs?

Absolutely. Freeze cooked meatballs and sauce in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.

Easy Crockpot Mississippi Meatballs That Melt in Your Mouth Recipe

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★★★★★

4.7 from 76 reviews

These Easy Crockpot Mississippi Meatballs are irresistibly tender and flavorful, slow-cooked to perfection with a creamy, zesty ranch and au jus sauce infused with pepperoncini peppers. Perfect for a comforting meal that melts in your mouth with minimal effort.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 4 hours (low) or 2-3 hours (high)
• Total Time: 4 hours 15 minutes
• Yield: 18–20 meatballs (serves 4) 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Meatballs

• 1 pound Ground beef (80/20 for juicy meatballs)
• 1/2 cup Breadcrumbs
• 1 large Egg
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

For the Sauce

• 1 packet Ranch seasoning mix
• 1 packet Au jus gravy mix
• 1/2 cup Butter
• 1/2 cup Pepperoncini peppers
• 1/4 cup Pepperoncini juice

Instructions

1. Prepare the meatball mixture: In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix gently until everything is just combined without overworking the meat.
2. Form the meatballs: Scoop and roll the mixture into 18–20 evenly sized meatballs. Place them carefully in the crockpot in a single layer or slightly stacked.
3. Add seasoning and toppings: Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the meatballs. Nestle the pepperoncini peppers evenly among the meatballs, then tuck pats of butter on top to melt during cooking.
4. Pour pepperoncini juice and cover: Drizzle the pepperoncini juice over all the ingredients in the crockpot. Cover with the lid to seal in moisture and flavors.
5. Slow cook: Cook on low heat for 4 hours or on high heat for 2 to 3 hours until the meatballs are tender and cooked through. The sauce will thicken slightly and the flavors will meld beautifully.
6. Coat and rest: Gently stir the meatballs to coat them in the savory, creamy sauce. Let them rest in the covered crockpot for 5 minutes before serving to allow flavors to settle.

Notes

• Optional: Garnish with chopped fresh parsley for a pop of color and freshness.
• These meatballs pair wonderfully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in a skillet or microwave.

Keywords: Mississippi meatballs, crockpot meatballs, slow cooker recipes, easy dinner, comfort food, ranch meatballs, pepperoncini meatballs