This recipe for Crock Pot Mississippi Meatballs is one of those comforting, no-fuss dishes I reach for when I need something that feels celebratory but requires almost no active time. I first stumbled upon this combination of parcels — frozen meatballs, au jus, ranch mix, butter and pepperoncini — during a hectic holiday season when I needed an easy appetizer that could double as a hearty main. The combination of salty butter, tangy pepperoncini, and savory au jus glazing the meatballs is unexpectedly addictive. Each meatball becomes tender and glossy, coated in a slightly spicy, buttery sauce that makes people reach for extra napkins and seconds.

I made this the first time for a small family gathering and watched my niece carry a spoonful straight to her plate with a look of surprise — she expected ordinary frozen meatballs, but the sauce elevates them into something rich, tangy and deeply satisfying. Because everything goes into a slow cooker, the kitchen warms with savory aroma while I prepare other dishes. The method is forgiving, which makes it perfect for weeknight dinners, game-day spreads or casual parties where you want flavor without fuss.

Ingredients

• 32 ounces frozen meatballs: I recommend Johnsonville Homestyle meatballs for texture and flavor; frozen keeps prep quick and creates a firm exterior that soaks up sauce.
• 1 ounce au jus gravy mix packet: Adds depth and a beefy base; choose low- or no-sodium if you’re watching salt intake or pairing with salty bread.
• 1 ounce ranch dressing mix packet: The ranch brings savory herbs and a subtle tang — if you prefer less dairy flavor, there are dry ranch alternatives labeled "non-dairy".
• 1/2 cup water: Helps hydrate the powdered mixes and creates the right saucy consistency without thinning out flavor.
• 1/4 cup pepperoncini juice: For bright acidity and mild heat; if unavailable use beef broth for more savory notes but expect less tang.
• 1/2 cup (1 stick) unsalted butter, sliced: Slicing encourages even melting; unsalted helps control final seasoning — you can use salted, but reduce other salt.
• 8 pepperoncini peppers: Scatter whole for pops of tang and visual interest; diners can take one or two depending on heat preference.

Instructions

Step 1 — Layer the meatballs: Place the entire 32-ounce bag of frozen meatballs into the bottom of a 6-quart slow cooker, arranging them in a single layer as much as possible. A single layer helps them heat evenly and prevents the bottom from scorching. I use a 6-quart cooker so the meatballs have room for sauce circulation. Step 2 — Mix the sauce: Combine the 1-ounce au jus packet and 1-ounce ranch packet with 1/2 cup water and 1/4 cup pepperoncini juice in a measuring cup or bowl. Stir until the powders dissolve and the mixture is homogenous. The ranch contributes herbs and creaminess while au jus adds umami and depth — the water ratio gives a glossy, clingy sauce without making it thin. Step 3 — Coat the meatballs: Pour the sauce over the meatballs and, using two spoons, gently toss or stir to coat them. You don’t need perfect coverage; the sauce will redistribute during cooking. Make sure the bottom meatballs are not packed too tightly — some movement helps even cooking. Step 4 — Add butter and peppers: Scatter the 1/2 cup sliced unsalted butter across the top so it melts gradually and emulsifies with the seasonings. Tuck 8 whole pepperoncini peppers among the meatballs to release flavor without overpowering. If you prefer more heat, slice a couple of the pepperoncini. Step 5 — Slow cook: Cover and cook on LOW for 3–4 hours. For the cleanest texture, stir gently every 30 minutes or so to prevent a single area from sticking and to redistribute the butter and sauce. Visual cues: the sauce will become glossy and slightly reduced, and the meatballs should be heated through and tender. If you’re short on time, cook on HIGH for 2 hours, but LOW yields the best tenderness. Step 6 — Serve: Serve immediately with the pan drippings spooned over the meatballs as a gravy. These are fantastic over mashed potatoes, rice, toasted hoagie rolls, or as a finger-food appetizer with toothpicks and extra pepperoncini on the side.

Storage Tips

Cool the meatballs to room temperature before refrigerating — leave the slow cooker uncovered for about 20 minutes, then transfer to an airtight container. In the refrigerator, they keep well for up to 4 days. For longer storage, freeze in a shallow freezer-safe container or portion in quart-sized freezer bags for 3 months. To reheat from frozen, thaw in the refrigerator overnight and reheat on LOW in the slow cooker with a splash of water or broth to loosen the sauce, or simmer gently on the stovetop. Avoid high heat reheating which can toughen the meatballs or separate the sauce.

Ingredient Substitutions

If you can’t find pepperoncini, use banana peppers for mild tang or add 1–2 tablespoons of mild vinegar plus a pinch of crushed red pepper for heat. For dairy-free butter flavor, try a vegan butter or 1/2 cup beef broth plus 2 tablespoons oil; note the sauce will be less rich. Swap au jus with a beef gravy mix plus a teaspoon of Worcestershire for similar depth. For a lower-sodium version, choose reduced-sodium meatballs and low-sodium au jus; taste before adding extra salt as ranch mix can be salty.

Serving Suggestions

These work beautifully as an appetizer with toothpicks and a tray of extra pepperoncini, or as a main served over creamy mashed potatoes, buttered egg noodles, or a toasted sub roll for sloppy-Mississippi-style sandwiches. Pair with a crisp green salad to cut the richness — arugula with lemon vinaigrette is a good counterpoint. Garnish with chopped parsley for color and a squeeze of fresh lemon if you want a brighter finish.

Cultural Background

The "Mississippi" family of dishes — often built around butter, ranch seasoning, and pepperoncini — originated as simple, bold-flavored potluck offerings in American home cooking. The formula is beloved for its comforting, slightly tangy profile and the ease of preparing large quantities for sharing. While not a classical regional dish, it belongs to modern Southern-inspired comfort cooking where convenience meets bold flavors and communal eating.

Seasonal Adaptations

In winter, serve this alongside roasted root vegetables and mashed potatoes for a hearty meal. In summer, lighten the plate with chilled pasta salad, grilled vegetables and sliced baguette for gathering-friendly fare. For holiday crowds, double the recipe and keep warm on the slow cooker LOW setting so guests can graze. Replace pepperoncini with pickled jalapeños for a spicier summer twist.

Meal Prep Tips

Assemble the meatballs, dry mixes and butter in the slow cooker insert and refrigerate covered for up to 24 hours; when ready, pour in the pepperoncini juice and water, top with butter, then cook. This saves precious party-time prep. Portion into individual containers for lunches — include a small container of extra pepperoncini for garnish and freshness. Use a slotted spoon to serve meatballs and reserve sauce to avoid over-saturating sides.

These meatballs are all about simple techniques that deliver consistent flavor, and their adaptability is what keeps me making them year after year. Whether you’re feeding a crowd or plating a quick family dinner, they’re a reliable favorite that invites creative serving ideas — and always leaves the table a little emptier and the guests a lot happier.