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Crockpot Mississippi Meatballs

Crockpot Mississippi meatballs are an easy American appetizer with tender, fully cooked meatballs simmered until heated through in a buttery ranch and au jus gravy sauce. The pepperoncini peppers add tangy heat, while butter slices melt into a glossy coating for every bite.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Frozen fully cooked meatballs
  • 32 oz frozen fully cooked meatballs Use a 32 oz bag; keep them frozen until loading the slow cooker.
Butter
  • 0.5 cup butter (1 stick), sliced Slice into thin pieces so it melts into the sauce evenly.
Ranch seasoning and au jus gravy
  • 1 packet (1 oz) ranch seasoning mix Sprinkle evenly for consistent flavor.
  • 1 packet (1 oz) au jus gravy mix Sprinkle evenly so it dissolves into a glossy sauce.
Pepperoncini peppers
  • 1 pepperoncini peppers Use 8–10 peppers; scatter so they distribute throughout the meatballs.
Beef broth
  • 0.5 cup beef broth Pour around the meatballs to help form sauce.

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the frozen fully cooked meatballs into the slow cooker in an even layer so they heat through uniformly.
  2. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the meatballs so the dry mixes hydrate as they cook.
  3. Scatter the pepperoncini peppers around and over the meatballs to distribute their tang and mild heat throughout the sauce.
  4. Pour the beef broth around the meatballs and lay the sliced butter across the top to create a glossy, buttery coating.
Slow cook
  1. 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 sheen and lightly thickened sauce).
Finish and serve
  1. Stir gently to coat all meatballs evenly in the buttery sauce so the seasoning is fully distributed (visual cue: every meatball looks glossy and evenly coated).
  2. Serve immediately as an appetizer with toothpicks, or spoon over mashed potatoes if using as a main dish.

Notes

Pro tip: keep the lid closed for the full cook time—opening early can slow the thickening. Store leftovers in the refrigerator up to 3 days; reheat in the microwave or back in a slow cooker until hot. Freezing is yes—freeze cooled leftovers up to 2 months and thaw overnight in the fridge. For a lower-sodium option, use reduced-sodium ranch seasoning mix and reduced-sodium au jus gravy mix if available.