Easy Crockpot Mississippi Meatballs That Melt in Your Mouth Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
