The Easiest Crockpot Mississippi Meatballs You’ll Ever Make

Some days you want a recipe that feels like you cooked, without actually putting in a ton of effort. This is one of those meals. You toss everything into the crockpot, pop the lid on, and a few hours later your kitchen smells incredible and dinner is basically done. That’s my favorite kind of cooking, especially on busy days when there’s already enough going on.

This recipe delivers big, cozy flavor with very little effort. The butter melts into the sauce, the ranch and au jus bring that rich, savory base, and the pepperoncini add just enough tang to keep things from feeling heavy. It’s the kind of slow cooker meal that tastes like it took a lot more work than it actually did.

It’s also incredibly flexible, which makes it even more practical. Serve it over mashed potatoes or rice for an easy dinner, pile it onto slider buns for parties, or keep it warm in the crockpot for game day snacking. It fits right in whether you’re feeding your family or putting out something comforting for guests.

Equipment

• Slow Cooker – This is the real MVP here, doing all the work while you go about your day.

• Measuring Cup – Handy for quickly measuring the broth so everything cooks up nice and saucy.

• Knife – Just for slicing the pepperoncini and cutting the butter into small pieces.

• Cutting Board – Gives you a quick, clean spot to prep the peppers and butter without making a mess.

• Serving Spoon or Ladle – Perfect for scooping up those tender meatballs and plenty of that buttery sauce.

Ingredients

• 26 oz. frozen meatballs – Total lifesaver here, making this recipe quick, easy, and perfect for busy days.

• 1 packet ranch seasoning mix – Adds that classic savory flavor without needing a whole spice cabinet.

• 1 packet au jus mix – Brings rich, beefy depth that turns the sauce into something extra cozy.

• ½ cup beef broth – Helps everything stay juicy and gives the sauce just the right consistency.

• 5–6 pepperoncini peppers – These add a little tangy kick that balances all the richness beautifully.

• 6 tbsp. butter – Melts down into the sauce and ties all those bold flavors together.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

Step 1: Place the meatballs into the slow cooker in an even layer.

Step 2: Sprinkle the ranch seasoning and au jus mix evenly over the top.

Step 3: Pour the beef broth into the slow cooker.

Step 4: Add the pepperoncini peppers, then cut the butter into small pieces and scatter them around the pot.

Step 5: Cover and cook on high for 2½–3 hours or on low for 5–6 hours, until everything is heated through.

Serving & Storing

• Serve these meatballs straight from the crockpot with plenty of that buttery sauce spooned over the top.

• They’re great over mashed potatoes, rice, or egg noodles when you want to turn them into a cozy dinner.

• For parties or game day, set the slow cooker to warm and let everyone help themselves.

• Leftovers keep well in an airtight container in the fridge for up to 3–4 days.

• Reheat gently on the stove or in the microwave, adding a splash of broth if the sauce thickens too much.

• These also freeze well, so don’t be afraid to stash a portion away for an easy meal later on.

Variations & Substitutions

• Swap in homemade meatballs if you have them on hand. This recipe works just as well with fresh or frozen.

• Use low-sodium ranch or au jus mix if you want to keep the salt level a little more in check.

• Add more pepperoncini or a splash of the brine if you like things extra tangy.

• Stir in sliced onions or a few cloves of minced garlic for even more savory flavor.

• Try chicken meatballs for a lighter twist that still pairs really well with the sauce.

• If you like a little heat, add a pinch of crushed red pepper flakes or a few sliced hot peppers.

Little Tricks That Make a Big Difference

• Let the butter sit on top instead of stirring right away so it melts slowly into the sauce as everything cooks.

• Give everything a gentle stir halfway through if you’re around, just to help the seasoning coat the meatballs evenly.

• Use the pepperoncini brine sparingly at first, then add more at the end if you want extra tang.

• Keep the lid on as much as possible so the sauce doesn’t reduce too quickly.

• If the sauce feels a little thin at the end, crack the lid and let it cook uncovered for the last 15–20 minutes to thicken up.

• Taste before serving and adjust with extra seasoning, butter, or peppers so it’s exactly how you like it.

FAQs

Can I use homemade meatballs instead of frozen?

Absolutely. Homemade meatballs work great here. Just make sure they’re fully cooked before adding them to the slow cooker.

Are these meatballs spicy?

Not really. The pepperoncini add more tang than heat. If you’re sensitive to spice, start with fewer peppers, and if you like a little kick, feel free to add more or splash in some of the brine.

Can I make this ahead of time?

Yes. You can make these earlier in the day and keep them on the warm setting until you’re ready to serve, or refrigerate them and reheat later.

Can I cook this on low instead of high?

Definitely. Cooking on low for 5–6 hours works just as well and is perfect if you want to let it simmer all day.

What’s the best way to serve these?

They’re great over mashed potatoes, rice, or noodles, and they also work really well on slider buns for parties and game day.

Do these freeze well?

They do. Let them cool completely, then store in an airtight container in the freezer. Thaw overnight in the fridge and reheat gently when ready to serve.