Go Back Download PDF
–+ servings
Mississippi meatballs crockpot recipe in a white oval slow cooker.

Slow Cooker Mississippi Meatballs

Crockpot Mississippi meatballs slow-cook to tender in a tangy, silky gravy with a gentle kick—serve warm as an appetizer or spoon over mashed potatoes or egg noodles for dinner.
No ratings yet
Print Recipe Pin Recipe Save
Author Kori
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Slow Cooker Beef Recipes
Cuisine American
Servings 10
Calories 388 kcal

Ingredients
  

  • 32 ounces frozen beef meatballs
  • 1½ cup unsalted or low sodium beef broth
  • ½ packet dry au jus gravy mix
  • 2 tablespoons dry ranch dressing mix (or 1 packet)
  • 7 to 8 whole pepperoncini
  • 3 tablespoons unsalted butter (cut into 3 pats of butter)
  • ⅓ cup sour cream
  • Optional thickener: 1 to 2 tablespoons of cornstarch

Instructions
 

  • Whisk together the ranch seasoning, au jus gravy mix, and beef broth.
    Mixing together the dry ingredients and broth needed to make Mississippi meatballs crockpot recipe in a glass bowl.
  • Add meatballs and pepperoncini to the slow cooker and pour the seasoning and broth mixture over the top.
    Putting the meatballs and pepperoncini peppers in a white oval slow cooker and pouring the spice and broth mixture over the top for Mississippi meatballs crockpot recipe.
  • Cook on low 4 to 6 hours or until the meatballs are heated through. Add butter and sour cream, stir once melted.
    Placing the cover on the slow cooker and cooking the Mississippi meatballs crockpot recipe until done and then adding the finishing ingredients.

Optional to thicken pot juices:

  • In a small bowl, whisk together 1 to 2 tablespoons cornstarch with 2 tablespoons cold water or broth. Stir into the pot. Cook on high with the lid off until thickened, about 10 to 15 more minutes.

Video

Notes

For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.
TIPS: To avoid be too salty use only half a packet of the dry au jus gravy mix. More can be used later if needed. Use no or low-sodium beef broth and unsalted butter. Once the meatballs are heated through, switch the cooker to Warm and hold for serving, stirring occasionally so the gravy stays smooth.
VARIATIONS: Banana peppers can be used instead of pepperoncini. Omit the sour cream if you don't want them creamy. For more heat, toss in a pinch of red pepper flakes or use hot pepperoncini. Splash in some of the pepperoncini brine for some added tang and spice (note that the brine will also increase the salt levels).
SERVING SUGGESTIONS: If serving for dinner, pair with a tossed green salad and a favorite dressing. These also go well over mashed potatoes, with macaroni and cheese, and with steamed broccoli or green beans. As an appetizer, leave them in the crockpot set on warm with toothpicks.

Nutrition

Calories: 388kcalCarbohydrates: 2gProtein: 20gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 104mgSodium: 387mgPotassium: 410mgFiber: 0.3gSugar: 0.2gVitamin A: 300IUVitamin C: 8mgCalcium: 20mgIron: 1mg
DID YOU MAKE THIS RECIPE?Mention @slowcookedeatsofficial or tag #slowcookedeats! Be sure to subscribe to my newsletter to receive more slow cooked goodness straight to your inbox.

© 2025 Slow Cooked Eats