If you love the original Mississippi Pot Roast with ranch seasoning, au jus, and pepperoncini’s, you will love Mississippi Meatballs in the Crock Pot using frozen meatballs for an easy weeknight shortcut.
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Mississippi Pot Roast is a huge favorite at our house. It’s so juicy and flavorful and a cinch to make. Get the full recipe for Mississippi Pot Roast HERE.
Traditionally, Mississippi Pot Roast is an easy 5 ingredient roast cooked to perfection in the crock pot. It’s usually a 3-4 pound roast topped with a packet of ranch seasoning mix, dry au jus gravy, 6-8 pepperoncini’s and butter. So flavorful! A great dump-and-go recipe.
Mississippi Meatballs in the Crock Pot uses frozen meatballs and adds beef broth to make a gravy. You can have this dinner on the table in as little as 2 hours, with minimal work, making it the perfect meal for a busy night. Serve the meatballs over mashed potatoes, rice, or pasta.
If you love this recipe, you’ve got to try Crock Pot Mississippi Chicken and Mississippi Burgers!
Love slow cooker recipes? Get all the top rated crock pot recipes here!
What you’ll need
- Crock Pot– 6-8 quart size
- Frozen meatballs– or substitute homemade meatballs. If they are not pre-cooked, you’ll need to add 3-4 hours to the cook time.
- 4-6 whole or sliced pepperoncini’s– according to taste. The more you add the spicier the meatballs will be. I find 4 is perfect, not too spicy, but a nice kick. Add the juice if you prefer.
- Beef broth– this makes a nice gravy to spoon over pasta or potatoes. I use the low sodium or the “no salt added”
- 1 ounce packet ranch– the dry seasoning mix that comes in 1 ounce packets, found in the salad dressing aisle.
- Au jus or brown gravy– the packet found in the spices, I use the low sodium version
- Butter– I use unsalted to keep the meatballs from tasting too salty.
How to make Mississippi Meatballs
Spray a crock pot with nonstick cooking spray or use a crockpot liner.
Add in the meatballs, ranch seasoning, au jus gravy and beef broth. Give it a good stir.
Place the pepperoncinis and butter slices on top of the meatballs.
Cook on low 4 hours, stirring halfway. If you need this sooner, cook on high for 2 hours.
The perfect sport night family dinner! It’s easy, delicious, and filling. Refrigerate any leftovers in an airtight container up to 4 days.
Enjoy the meatballs over pasta, rice, or mashed potatoes.
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More Mississippi Recipes
Easy Weeknight Recipes
- Crockpot Chicken Fajitas
- Kielbasa, Broccoli and Rice Skillet
- Ravioli Casserole
- One Dish Chicken Rice Bake
- Cheesy Tortellini
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Mississippi Meatballs in the Crock Pot
Equipment
Ingredients
- 32 ounce bag frozen meatballs
- 4-6 pepperoncinis
- 1 cup beef broth low sodium or no salt added version
- 1 ounce packet ranch
- 0.87 ounce packet au jus or brown gravy low sodium
- 4 tbsp butter sliced
Instructions
- Spray a crock pot with nonstick cooking spray or use a crockpot liner.
- Add in the meatballs, ranch seasoning, au jus gravy and beef broth. Give it a good stir.
- Place the pepperoncinis and butter slices on top of the meatballs.
- Cook on low 4 hours, stirring halfway. If you need this sooner, cook on high for 2 hours.
This was super salty. The recipe says 2 ounce packet of au jus. Should it be 1 oz?
Yes, it should be 1 ounce and I am updating it to reflect that, I’m sorry that happened! I also use low sodium gravy and beef broth which I will also note in the recipe.
What do you serve with this.
We love the meatballs over mashed potatoes, rice or noodles with a salad or veggie on the side.
Can this be made with homemade meatballs? I haven’t found a store ought meatball that I like. Something about the texture is not pleasant.
Absolutely!