Mississippi Meatballs (Crockpot Recipe)
If you love the famous Mississippi Roast, this budget-friendly meatball version delivers the same rich, buttery, tangy flavor — but at a fraction of the cost. It’s hearty, easy, and perfect for busy weeknights or meal prep!
Ingredients
32 oz (2 pounds) frozen fully cooked meatballs
1 cup beef broth
1 stick (½ cup) unsalted butter
1 packet au jus gravy mix
1 packet ranch dressing mix
5–8 peperoncini peppers
2–3 tablespoons peperoncini juice (optional, for extra tang)
Fresh parsley (optional garnish)
Instructions (Slow Cooker Method)
1️⃣ Prep
No need to thaw the meatballs. Add them straight from the freezer into your crockpot.
2️⃣ Add Flavor
Pour in:
Beef broth
Au jus packet
Ranch seasoning packet
Peperoncini peppers
Optional splash of peperoncini juice
Place the stick of butter right on top.
3️⃣ Cook
Cover and cook on LOW for 6–8 hours
or
HIGH for 3–4 hours
Stir gently once or twice during cooking if possible.
4️⃣ Finish & Serve
Once hot and tender, spoon the buttery sauce over the meatballs before serving.
Serving Ideas
✔ Over creamy mashed potatoes
✔ Over white or brown rice
✔ On toasted hoagie rolls with melted provolone (meatball subs!)
✔ Over egg noodles
✔ As a party appetizer with toothpicks
Storage & Leftovers
Refrigerator: Store in airtight container up to 4 days.
Freezer: Freeze up to 2 months.
Reheat: Microwave or warm on stovetop with a splash of broth.
Leftover idea: Slice meatballs in half and make cheesy baked subs later in the week!
Budget Tip
This recipe stretches far — perfect for a family of 4 with leftovers. Buying store-brand frozen meatballs and seasoning packets on sale makes it even more affordable.
Optional Add-Ins
Sliced onions
Garlic cloves
Mushrooms
A pinch of red pepper flakes
4 oz cream cheese (for a creamy twist)
