If you’re after a meal that’s packed with flavor but requires minimal effort, these slow cooker Mississippi Meatballs are a must-try. Slow-cooked to perfection, they’re rich, tangy, and incredibly satisfying. Grab your slow cooker and let it do the work while you enjoy a hands-off cooking experience.
Homemade meatballs make all the difference in this dish, giving it a better texture and taste compared to store-bought ones. However, if you’re short on time, frozen meatballs work just as well. Once the meatballs are browned, everything goes into the slow cooker, and a few hours later, you have a hearty meal with just the right amount of savory gravy.
Ingredients
- Ground beef – I cook with 80/20 ground beef.
- Breadcrumbs – You can use any flavor breadcrumbs.
- Egg
- Milk
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Au jus gravy mix – Use lower sodium au jus if you can find it.
- Ranch seasoning – Any brand will do. You need a 1 oz package.
- Pepperoncini peppers
- Pepperoncini liquid
- Water
- Unsalted butter – This dish can get salty fast. Use unsalted butter to control the salt.
How To Make Slow Cooker Mississippi Meatballs
- Combine the ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, salt, and black pepper. Mix just until everything is evenly incorporated.
- Roll the mixture into meatballs, about 1 to 1.5 inches in size. In a skillet over medium-high heat, brown the meatballs on all sides, about 2-3 minutes per side.
- Arrange the browned meatballs in the slow cooker. Sprinkle the au jus gravy mix and ranch seasoning over them.
- Scatter the pepperoncini peppers on top of the meatballs, then pour in the pepperoncini liquid and water.
- Evenly distribute the diced butter over the meatballs.
- Cover the slow cooker with the lid and cook on high for 2-3 hours or low for 4-5 hours until the meatballs are fully cooked and tender.
- Gently stir to coat the meatballs in the sauce before serving.
Step-By-Step Process
Chef Jenn’s Tips
- Use a small ice cream scoop to ensure uniform meatballs.
- Adjust the amount of pepperoncini peppers to control the spice level.
- Lightly grease your hands before rolling the meatballs to prevent sticking.
- For extra heat, add a few dashes of hot sauce.
- If the sauce separates, remove the meatballs and use an immersion blender to emulsify the butter into the gravy.
Recommended
Make It A Meal
These meatballs are perfect over mashed potatoes or buttered egg noodles to soak up all the delicious sauce. Serve with steamed green beans or a fresh salad for a well-balanced meal.
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Storage
Store any leftovers in an airtight container in the refrigerator for up to three days. When ready to eat, reheat them in a saucepan over medium heat, adding a splash of water or broth if the sauce needs thinning. For longer storage, freeze the cooled meatballs by first placing them on a baking sheet until solid, then transferring them to a freezer-safe container. They will keep for up to three months. When ready to serve, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until warmed through.
Slow Cooker Mississippi Meatballs
Ingredients
- 2 pounds ground beef
- ½ cup breadcrumbs
- 1 egg
- ¼ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 packet au jus gravy mix
- 1 packet ranch seasoning
- ½ cup pepperoncini peppers
- ¼ cup pepperoncini liquid
- ¼ cup water
- ¼ cup unsalted butter diced
Instructions
- Combine the ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, salt, and black pepper. Mix just until everything is evenly incorporated.
- Roll the mixture into meatballs, about 1 to 1.5 inches in size. In a skillet over medium-high heat, brown the meatballs on all sides, about 2-3 minutes per side.
- Arrange the browned meatballs in the slow cooker. Sprinkle the au jus gravy mix and ranch seasoning over them.
- Scatter the pepperoncini peppers on top of the meatballs, then pour in the pepperoncini liquid and water.
- Evenly distribute the diced butter over the meatballs.
- Cover the slow cooker with the lid and cook on high for 2-3 hours or low for 4-5 hours, until the meatballs are fully cooked and tender.
- Gently stir to coat the meatballs in the sauce before serving.
Notes
Chef Jenn’s Tips
- Use a small ice cream scoop to ensure uniform meatballs.
- Adjust the amount of pepperoncini peppers to control the spice level.
- Lightly grease your hands before rolling the meatballs to prevent sticking.
- For extra heat, add a few dashes of hot sauce.
- If the sauce separates, remove the meatballs and use an immersion blender to emulsify the butter into the gravy.