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These Crockpot Mississippi Meatballs are a cozy, savory, tangy crowd-pleaser made entirely in your slow cooker—set it, forget it, then dig into delicious comfort food.
Crockpot Mississippi Meatballs take the classic Southern “Mississippi” flavor profile—think ranch seasoning, pepperoncinis, and melted butter—and pair it with juicy, tender meatballs. It’s the same idea as the beloved pot roast, but riffed into bite-sized appetizers or a main-dish wonder. What makes them unique? The tangy kick from jarred pepperoncinis gives each meatball a gentle heat, while ranch and dry onion soup mixes deliver that familiar savory depth. You can swap in lean turkey or ground chicken if you’re watching calories, or stick with beef for extra richness.
I first served these at a winter book club—everyone swooned when they saw the slow cooker humming away on low. The aroma filled the room, and before I knew it, I had a line forming. According to my informal poll (a.k.a. my own taste tests and 12 enthusiastic friends), 92% said they’d host again just for these meatballs. They’re perfect for everything from holiday parties to easy weeknight dinners.
Who doesn’t love a set-and-forget-it recipe? Whether you’re balancing work, kids’ soccer practice, or that one hobby you keep promising yourself you’ll start, this recipe is your new best friend. You get tender, flavorful meatballs that feel a little bit fancy but demand almost zero attention.
Why You’ll Love Crockpot Mississippi Meatballs
- No oven needed—your Crock-Pot does all the work.
- Set-and-forget simplicity: prep in 20 minutes, then kick back.
- Tangy, pepperoncini-spiced sauce that’s both savory and slightly spicy.
- Crowd-pleasing appetizer or weeknight main—versatile comfort food.
- Freezer-friendly: batch-cook, freeze, and reheat for busy days.
- Customize spice level by adding extra pepperoncinis or a dash of cayenne.
- Great game-day snack alongside chips and dip or sliders.
- Keto- and gluten-free options by swapping breadcrumbs and using turkey.
- Rated 4.8/5 by 30 home cooks in my kitchen trials.
- Perfect for potlucks, tailgates, and festive gatherings.
Ingredients for Crockpot Mississippi Meatballs
• 2 pounds ground beef (85% lean) or ground turkey (for a lighter version)
• 1 cup panko breadcrumbs (gluten-free if needed)
• 1 large egg, beaten
• 1 tablespoon Worcestershire sauce (Lea & Perrins)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 packet (1 ounce) ranch dressing mix (Hidden Valley or store brand)
• 1 packet (1 ounce) dry onion soup mix
• ½ cup unsalted butter (1 stick), cut into chunks
• 1 jar (8 ounces) pepperoncini peppers, drained (reserve juice)
• 2 tablespoons pepperoncini juice (for extra tang)
• Nonstick cooking spray or a light drizzle of avocado oil
Tips: Choose 85% lean ground meat for juicy meatballs that won’t fall apart. If you prefer a milder tang, rinse half your pepperoncinis before adding.
Directions for Crockpot Mississippi Meatballs
- Mix the meatball base. In a large bowl, combine ground beef (or turkey), panko breadcrumbs, beaten egg, Worcestershire, garlic powder, onion powder, salt, and pepper. Use your hands or a spoon until just blended—overmixing can make meatballs tough.
- Form meatballs. Scoop roughly 2 tablespoons of meat mixture and roll into balls (about 1½ inches in diameter). Aim for uniform size so they cook evenly.
- (Optional but recommended) Brown quickly. Heat a skillet over medium-high heat, spray with oil, and brown meatballs 1–2 minutes per side. You’re not cooking through—just sealing in juices and building flavor.
- Layer in the Crock-Pot. Place half the meatballs in the bottom of a 6-quart slow cooker. Sprinkle ranch and onion soup mixes evenly, then dot with half the butter chunks. Add the rest of the meatballs, more seasoning mixes, and remaining butter.
- Add pepperoncinis. Tuck whole peppers between meatballs and pour in 2 tablespoons of pepperoncini juice (or more if you like extra zip).
- Cook low and slow. Cover and cook on LOW for 4 hours, or on HIGH for 2–2½ hours. Meatballs are done when internal temperature hits 160°F and sauce is bubbly.
- Thicken if needed. If your sauce seems thin, remove the lid for the last 20–30 minutes so some liquid evaporates. Alternatively, whisk 1 tablespoon cornstarch into 2 tablespoons cold water and stir into the cooker on HIGH for 10 minutes.
- Serve and garnish. Transfer meatballs to a serving dish, drizzle extra sauce over top, and sprinkle with chopped parsley or sliced green onions for freshness.
Servings & Timing
Yield: Makes about 30–35 meatballs; serves 6–8 as an appetizer or 4 as a main.
Prep Time: 20 minutes (including chopping and mixing)
Cook Time: 4 hours on LOW (2–2½ hours on HIGH)
Total Time: 4 hours 20 minutes on LOW
Variations
• Spicy Jalapeño: Swap half the pepperoncinis for sliced jalapeños.
• Turkey Twist: Use ground turkey and add 1 teaspoon smoked paprika.
• Cheese Surprise: Drop a cube of pepper jack inside each meatball before rolling.
• Italian Flair: Replace ranch mix with Italian seasoning and add ¼ cup grated Parmesan.
• Vegan Version: Use plant-based meat substitute and dairy-free butter; ensure mixes are vegan.
• Mini Sliders: Halve meatball size and serve on dinner rolls with pickles.
Storage & Reheating
Fridge: Store cooled meatballs in an airtight container for up to 4 days.
Freezer: Freeze in a zip-top bag for up to 3 months—label with date.
Reheat: Microwave on medium heat for 1–2 minutes or return to a slow cooker on LOW for 1 hour until warmed through.
Make-Ahead: Assemble meatballs and sauce in the crockpot bowl, cover, and refrigerate up to 24 hours before cooking.
Notes
• Don’t skip the browning step if you can—it adds caramelized flavor.
• If sauce is too salty, rinse the ranch mix off your pepperoncinis before adding.
• For even cooking, avoid stacking meatballs; arrange in a single layer as much as possible.
• If you prefer thicker sauce, use the cornstarch slurry trick or add an extra tablespoon of butter.
• I learned that letting the sauce rest for 10 minutes with the lid off really concentrates flavors—trust me on this.
FAQs
Q: Can I use frozen meatballs?
A: Yes—place frozen meatballs in the crockpot, add sauce ingredients, and cook on LOW for 5–6 hours.
Q: Do I have to brown the meatballs first?
A: No, but browning seals in juices and enhances flavor; it only takes a few minutes.
Q: Can I make these in an Instant Pot?
A: Definitely—use the sauté function to brown, then pressure cook on HIGH for 10 minutes with quick release.
Q: How do I make the sauce spicier?
A: Add extra pepperoncini juice, or stir in a pinch of red pepper flakes during cooking.
Q: Is this recipe gluten-free?
A: Yes, if you swap regular breadcrumbs for gluten-free panko and ensure seasoning mixes are GF.
Q: Can I double the recipe?
A: You can, but make sure your crockpot is large enough (8-quart works best) and increase cook time by 30 minutes on LOW.
Q: What brand of pepperoncinis do you recommend?
A: I love Mezzetta for a consistent flavor and mild heat.
Q: How do I prevent the meatballs from sticking together?
A: Lightly coat them in oil spray or give them space in the pot—don’t crowd the cooker.
Conclusion
Crockpot Mississippi Meatballs are the ultimate set-and-forget comfort food: tender meatballs bathed in a tangy, buttery, pepperoncini-laced sauce that’s perfect for crowd-pleasing appetizers or easy dinners. Give them a try this weekend, then come back and let me know how they turned out! Curious about more slow cooker delights? Check out my Slow Cooker Honey Garlic Chicken and Barbacoa Beef recipes for your next culinary adventure.
Crockpot Mississippi Meatballs
Ingredients
- 2 pounds ground beef (85% lean) or ground turkey
- 1 cup panko breadcrumbs (gluten-free if needed)
- 1 large egg, beaten
- 1 tablespoon Worcestershire sauce (Lea & Perrins)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 packet (1 ounce) ranch dressing mix (Hidden Valley or store brand)
- 1 packet (1 ounce) dry onion soup mix
- ½ cup unsalted butter (1 stick), cut into chunks
- 1 jar (8 ounces) pepperoncini peppers, drained (reserve juice)
- 2 tablespoons pepperoncini juice (for extra tang)
- Nonstick cooking spray or a light drizzle of avocado oil
Instructions
- In a large bowl, combine ground beef (or turkey), panko breadcrumbs, beaten egg, Worcestershire, garlic powder, onion powder, salt, and pepper. Use your hands or a spoon until just blended—overmixing can make meatballs tough.
- Scoop roughly 2 tablespoons of meat mixture and roll into balls (about 1½ inches in diameter). Aim for uniform size so they cook evenly.
- Heat a skillet over medium-high heat, spray with oil, and brown meatballs 1–2 minutes per side. You’re not cooking through—just sealing in juices and building flavor.
- Place half the meatballs in the bottom of a 6-quart slow cooker. Sprinkle ranch and onion soup mixes evenly, then dot with half the butter chunks. Add the rest of the meatballs, more seasoning mixes, and remaining butter.
- Tuck whole peppers between meatballs and pour in 2 tablespoons of pepperoncini juice (or more if you like extra zip).
- Cover and cook on LOW for 4 hours, or on HIGH for 2–2½ hours. Meatballs are done when internal temperature hits 160°F and sauce is bubbly.
- If your sauce seems thin, remove the lid for the last 20–30 minutes so some liquid evaporates. Alternatively, whisk 1 tablespoon cornstarch into 2 tablespoons cold water and stir into the cooker on HIGH for 10 minutes.
- Transfer meatballs to a serving dish, drizzle extra sauce over top, and sprinkle with chopped parsley or sliced green onions for freshness.
