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Mississippi crockpot meatballs coated in rich buttery gravy with pepperoncini peppers and fresh parsley, served hot for an easy slow cooker appetizer or dinner.

Mississippi Meatballs Crockpot

Tangy and easy Mississippi meatballs made in the crockpot with frozen or homemade meatballs, ranch seasoning, au jus gravy mix, butter, and pepperoncini peppers with juice. Slow cooked in a rich, flavorful sauce and garnished with parsley, these meatballs are perfect for parties, game days, or stress-free entertaining.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 30 meatballs
Course: Appetizer, Dinner, Main Course
Cuisine: American, Southern
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

For Meatballs
  • 2 lbs frozen meatballs Or homemade
  • 1 package ranch seasoning mix 1 oz
  • 1 package au jus gravy mix 1 oz
  • 0.5 cup butter 1 stick sliced
  • 10 pepperoncini peppers Whole
  • 0.5 cup pepperoncini juice From jar
For Garnish
  • 2 tablespoon fresh parsley Chopped
  • toothpicks For serving

Equipment

  • 6 quart crock pot
  • Sharp knife
  • Measuring cup
  • Wooden spoon
  • Serving spoon

Method
 

  1. Keep warm in crock pot on low setting for serving.
  2. Add Seasonings – Sprinkle ranch mix and au jus mix over meatballs.
  3. Add Butter – Slice butter and distribute evenly over the top.
  4. Add Peppers – Add whole pepperoncini peppers and pour in juice.
  5. Cook – Cover and cook on low for 4 hours or high for 2 hours.
  6. Stir – Stir gently halfway through cooking to coat meatballs in sauce.
  7. Check – Ensure meatballs are heated through and sauce is thick.
  8. Garnish – Sprinkle with chopped parsley and serve with toothpicks.
  9. Serve – Keep warm in crock pot on low setting for serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.