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–+ servings
Crock Pot Mississippi Meatballs

Mississippi Meatballs - Easy Crockpot Recipe

Melisha Kreppein
These Mississippi Meatballs are a creamy, flavorful twist on the classic pot roast flavors—made easy with frozen meatballs and pantry staples. With bold ranch and pepperoncini seasoning, they’re the perfect family favorite for busy weeknights or party sliders.
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Prep Time 5 minutes
Cook Time 2 hours
Course Main Dish
Cuisine American
Servings 6 servings
Calories 473 kcal

Equipment

Ingredients
  

  • ¼ cup pepperoncini juice from the jar
  • 2 cups beef broth
  • 1 pkg au jus mix or brown gravy mix
  • 1 pkg ranch dressing mix
  • 26 oz frozen meatballs you can use a larger package
  • ½ stick butter unsalted, cut into pats
  • 8 whole pepperoncini peppers
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • ½ cup heavy cream
  • fresh parsley optional for garnish

Instructions
 

  • Spray crockpot with nonstick cooking spray.
  • In the crockpot, combine pepperoncini juice, beef broth, au jus, and ranch dressing mix. Whisk to combine well.
  • Add frozen meatballs to the crockpot and stir to coat in the sauce.
  • Scatter peppers and pats of butter over the top of the meatballs.
  • Cook on low heat for 2–3 hours.
  • In a small bowl or measuring cup, whisk together cornstarch and water. Pour into crockpot. Add heavy cream and stir. Replace the lid and cook another 15–30 minutes or until the sauce thickens.
  • Serve over mashed potatoes, rice, or noodles with a side salad or vegetables.

Notes

Stovetop, Oven & Instant Pot Cooking Instructions

Stovetop Skillet

  1. Brown meatballs in a large skillet until heated through.
  2. Then pour in au jus, ranch mix, beef broth, and pepperoncini brine. Stir in cornstarch slurry and heavy cream.
  3. Simmer 12–15 minutes, stirring occasionally, until the sauce thickens and coats the meatballs.

Oven Sheet-Pan + Sauce Toss

  1. Bake frozen meatballs at 375°F for 20–25 minutes until hot. 
  2. Meanwhile, simmer the sauce ingredients on the stovetop until slightly reduced. 
  3. Toss meatballs with sauce, then broil for 2–3 minutes for a glossy finish.

Instant Pot

  1. Layer the sauce ingredients at the bottom of the Instant Pot. Whisk to combine.
  2. Then place meatballs on top (this helps prevent the dreaded “burn” warning). 
  3. Pressure cook on HIGH for 5–8 minutes if frozen. 
  4. Quick release, then stir in a cornstarch slurry or heavy cream and thicken using Sauté mode.

Nutrition

Calories: 473kcalCarbohydrates: 3gProtein: 23gFat: 41gSaturated Fat: 19gCholesterol: 131mgSodium: 388mgPotassium: 451mgSugar: 1gVitamin A: 581IUVitamin C: 12mgCalcium: 39mgIron: 1mg
Keyword Mississippi Meatballs
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