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This easy Crockpot Mississippi Meatballs recipe takes just minutes to prepare and transforms simple frozen meatballs into a flavorful, meltinyourmouth dinner. Inspired by the beloved Mississippi Pot Roast, it layers tangy pepperoncini and ranch flavors with buttery richness, making it a satisfying dish perfect for busy weeknights or casual gatherings.
I first tried this recipe on a hectic weeknight and was amazed at the rich taste despite the minimal ingredients. Now it’s a goto for my family when we want something cozy without fuss.
Ingredients
- Frozen meatballs: about 26 ounces roughly 55 to 60 meatballs for convenience and consistent cooking
- Mild pepperoncini peppers with juice: to add bright, tangy heat choose mild unless you prefer some spice
- Ranch seasoning mix: to bring that creamy, herby flavor that defines the dish
- Brown gravy mix: which thickens and enriches the sauce while complementing the spices
- Butter: half a cup or one stick sliced thin to melt over the top for richness and smooth texture
Instructions
- Sauté the Aromatics:
- Not applicable as all ingredients are assembled cold but spraying the crockpot insert with nonstick cooking spray ensures easy cleanup and prevents sticking.
- Combine Ingredients:
- Place frozen meatballs into the crockpot followed by the entire jar of pepperoncini peppers including the juice. Add the ranch seasoning mix and the brown gravy packet. Stir gently to combine the ingredients without breaking the meatballs.
- Add Butter:
- Lay thin slices of butter evenly on top of the meatball mixture. The butter melts during cooking adding a silky texture and flavor that elevates the sauce.
- Cook Slowly:
- Cover with the lid and cook on HIGH for three to four hours or on LOW for six to seven hours. Cooking low and slow allows the flavors to meld deeply and the meatballs to become tender.
- Serve:
- Spoon the meatballs and sauce over your choice of mashed potatoes, rice, egg noodles, pasta, or steamed vegetables. The rich gravy pairs well with a variety of sides.
The magic of this dish for me is the pepperoncini juice which adds an unforgettable tanginess balancing the buttery richness. Watching my family gather around the table asking for seconds reminds me why I keep this recipe in rotation.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave stirring occasionally to keep the sauce smooth.
Ingredient Substitutions
You can swap mild pepperoncini peppers for banana peppers if you prefer milder flavor. Italian dressing seasoning mix can replace ranch in a pinch, though the flavor changes slightly. Homemade brown gravy or gravy mix blends work well if you want to avoid packets.
Serving Suggestions
This meatball dish shines over creamy mashed potatoes or buttered egg noodles to soak up all the sauce. Try it served with roasted vegetables or steamed green beans for a balanced meal. For a low carb option enjoy it with cauliflower rice or spiralized zucchini noodles.
This Crockpot Mississippi Meatballs recipe is an easy flavorful weeknight winner that reheats well. Serve it over mashed potatoes or noodles for a comforting family meal.
Common Questions About Recipes
- → What type of meatballs work best?
Frozen pre-cooked meatballs save time and absorb the sauce well, making them ideal for this style of cooking.
- → Can I adjust the spice level?
Using mild or medium pepperoncini peppers allows you to control the heat. Banana peppers can also be used as a milder alternative.
- → How can I thicken the gravy?
Mix 1 tablespoon cornstarch with 1/4 cup cold water, then stir into the slow cooker and cook on high for 10-15 minutes until thickened.
- → What side dishes pair well?
This dish complements mashed potatoes, rice, egg noodles, pasta, or steamed vegetables, making it versatile for any meal.
- → Can the pepperoncini be blended?
Yes, blending the peppers and juice helps avoid large chunks, creating a smoother sauce that’s easier to eat for picky diners.