Slow Cooker Mississippi Meatballs
Add Preferred SourceIf 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. Leaner beef makes dry, crumbly meatballs.
- Breadcrumbs – Plain or Italian-seasoned breadcrumbs both work. Don’t use panko—it won’t bind the meatballs the same way.
- Egg – Large egg. Binds the meatballs together. Don’t skip it or they’ll fall apart.
- Milk – Whole milk works best. The bread needs liquid to bind properly.
- Garlic powder – Not garlic salt, or the meatballs will be too salty.
- Onion powder – Not onion salt, or the meatballs will be too salty.
- Salt – I use kosher salt. Go light—the au jus and ranch seasoning already add salt.
- Black pepper – Freshly cracked tastes best, but pre-ground works.
- Au jus gravy mix – Use lower-sodium au jus if you can find it. Regular au jus can make the dish too salty.
- Ranch seasoning – Any brand works. You need a 1-ounce package. Don’t use ranch dressing—it’s not the same thing.
- Pepperoncini peppers – Whole pepperoncini peppers work best. Sliced jarred peppers are fine, but have less flavor.
- Pepperoncini liquid – Reserved from the jar. Don’t skip this—it adds tangy, briny flavor.
- Water – Thins the gravy to the right consistency.
- Unsalted butter – This dish can get salty fast. Use unsalted butter to control the salt level.
How To Make Slow Cooker Mississippi Meatballs
Scroll down for the full recipe card with exact measurements and printable instructions.
In a large bowl, combine the ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, salt, and black pepper. Mix gently until just incorporated to keep the meatballs tender.
Shape the mixture into 1–1.5 inch meatballs. Heat a large skillet over medium-high heat and brown the meatballs on all sides, about 2–3 minutes per side.
Transfer the browned meatballs to the slow cooker. Sprinkle the au jus gravy mix and ranch seasoning evenly over them. Scatter the pepperoncini peppers on top, then pour in the pepperoncini juice and water. Dot the meatballs with the diced butter.
Cover the slow cooker with the lid and cook on high for 2–3 hours or low for 4–5 hours, until the meatballs reach an internal temperature of 165°F and are tender.
Use a slotted spoon or gentle spatula to stir, coating the meatballs in the sauce before serving. Serve warm over rice, mashed potatoes, or pasta.
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.
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.
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
