Simple crockpot recipe below.
introduction
This Crockpot Mississippi Meatballs recipe is easy and ready in a few hours. It uses frozen meatballs, dry mixes, pepperoncini, butter, and a little water for a rich sauce. For tips on using frozen meatballs in a slow cooker, see this guide to crockpot frozen meatballs.
why make this recipe
Make this when you want a no-fuss party dish or an easy weeknight meal. It needs few ingredients, little hands-on time, and it warms a crowd. If you like quick meatball ideas, you may also enjoy the baked chicken ricotta meatballs with spinach for another simple option.
how to make Crockpot Mississippi Meatballs
This method is simple. Place frozen meatballs in the crockpot, add the dry mixes, pour in pepperoncini with juice and water, top with butter, and cook on low until hot and saucy. Stir once or twice as it cooks. The sauce will be tangy and buttery.
Ingredients :
1 (26-ounce) bag frozen meatballs
1 packet au jus gravy mix
1 packet ranch seasoning mix
1 (16-ounce) jar sliced pepperoncini peppers (with juice)
½ cup water
½ cup butter, diced
Directions :
Place frozen meatballs in the crockpot. Sprinkle with au jus mix and ranch mix.
Pour in pepperoncini peppers and juice, plus ½ cup water.
Add butter cubes on top.
Cover and cook on LOW for 3-4 hours, stirring occasionally.
Serve hot as an appetizer or over potatoes/noodles.
how to serve Crockpot Mississippi Meatballs
Serve them hot from the crockpot with a spoon for guests. They work as an appetizer on toothpicks or over mashed potatoes, rice, or egg noodles for a full meal. For a holiday party twist, see how other party meatballs pair with sweet or tart sauces like these Christmas cranberry meatballs.
how to store Crockpot Mississippi Meatballs
Cool the meatballs to room temperature. Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating. Reheat gently on low in the crockpot or in a saucepan until warmed through.
tips to make Crockpot Mississippi Meatballs
Use good quality frozen meatballs for best texture. Do not lift the lid too often while cooking. If the sauce is too thin, remove lid and cook on HIGH for 15-30 minutes to reduce. For a vegetarian idea, try plant-based meatballs like in this chickpea mushroom meatballs with creamy curry sauce recipe and adjust cooking time as needed.
variation (if any)
- Add sliced onions or garlic for more flavor.
- Use less pepperoncini juice for a milder sauce.
- Stir in barbecue sauce or grape jelly for a sweet twist.
- Swap frozen meatballs for homemade meatballs, but watch the cooking time.
FAQs
Q: Can I use fresh meatballs instead of frozen?
A: Yes. Brown fresh meatballs first or check they reach safe temperature and cook until sauce is hot and meatballs are cooked through.
Q: Can I make this on HIGH instead of LOW?
A: You can. Cook on HIGH for 2 hours and check that meatballs are hot and sauce is ready.
Q: Is the sauce spicy?
A: It is tangy from pepperoncini and mild spicy. Use less pepperoncini juice to reduce heat.
Q: Can I double the recipe for a larger crowd?
A: Yes. Use a larger crockpot and increase cooking time slightly if needed.
Conclusion
For another clear step-by-step version and extra tips, see the full Crock Pot Mississippi Meatballs recipe at The Country Cook.
Crockpot Mississippi Meatballs
Ingredients
Method
- Place frozen meatballs in the crockpot.
- Sprinkle with au jus mix and ranch mix.
- Pour in pepperoncini peppers and juice, plus ½ cup water.
- Add butter cubes on top.
- Cover and cook on LOW for 3-4 hours, stirring occasionally.
- Serve hot as an appetizer or over potatoes/noodles.