Cook up juicy meatballs with a rich and tangy sauce in the Slow Cooker (Crockpot) and enjoy this delicious Southern flair, with these Mississippi Meatballs. Enjoy as a cozy family dinner, as these meatballs are simmered to perfection, absorbing the bold flavors of pepperoncini, ranch seasoning, and savory gravy. Serve them over a bed of mashed potatoes or alongside your favorite vegetables, and they are sure to become a beloved staple in your home cooking repertoire.
Try my Crustless Chicken Pot Pie for another delicious recipe made in the crockpot. Serve the meatballs on a batch of my Cottage Cheese Mashed Potatoes, or my Buttered Garlic Rice for even more flavor!
Make more of my favorite meatball recipes by trying my Alfredo Meatballs, Creamy Spinach Turkey Meatballs for a comforting dinner. Introduce more meatballs in your lunch options with my Italian Meatball Soup or my Meatball Salad as a lighter option.
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What are Mississippi Meatballs?
Mississippi Meatballs are a variation of the very popular Mississippi Roast. It was invented by a woman called Robin Chapman in the city of Ripley, Mississippi. It is said that, in the late 90's, she was trying to make a milder version of a family recipe, when she had the idea to add Ranch seasoning to the roast in the slow cooker. From there, the recipe has been published on many blogs and shared to millions of people over the internet. Enjoy the delicious balance of flavors from the butter, pickled peppers, and tangy ranch seasoning, for an almost "addicting" flavor profile!
If you have a Chuck Roast and want to try your hand at making the traditional Mississippi Pot Roast, it is always a great option for a comforting meal.
Ingredients for Mississippi Meatballs
Although the original recipe for Mississippi Meatballs does not include any extra veggies, I love adding a sliced red bell pepper but extra color and nutrients.
- Frozen Meatballs
- Bell Pepper
- Pickled Peperoncini
- Chicken Broth
- Onion Soup Mix
- Ranch Seasoning Powder
- Butter
- Cornstarch
See recipe card for quantities.
How to make Mississippi Meatballs
Thaw out the frozen meatballs and then place them in the stoneware (crock).
Cut the bell pepper in long slices and then place in the crock with the meatballs.
Add the whole peperoncini peppers to the crock pot, with some of the juices from the jar.
Pour a cup of liquids in the crock pot, either water, or a broth like chicken, vegetable, or beef.
Sprinkle the onion soup mix and the ranch seasoning over the ingredients.
Stir all of the ingredients together for the powders and liquids to be well distributed.
Cut the butter into smaller pieces and place on the top of the ingredients.
Place the lid on the slow cooker. Set to high for 4 hours, or low for 6-7 hours.
After the initial cook of the Mississippi Meatballs, prepare the cornstarch slurry. Whisk together the cornstarch and the water.
Pour the cornstarch slurry over the meatballs and stir it into the liquids in the crock. Place the lid back on the slow cooker. Continue cooking on HIGH for 30 minutes to allow it to thicken up.
Mix the Mississippi Meatballs so that everything is well covered in the thickened sauce. Serve them on top of rice or potatoes with a side of corn or your favorite veggies.
Substitutions or Variations
Find below a few variations you could use in these Mississippi Meatballs.
- Meatballs - Use your favorite frozen meatballs, including different types like; beef, pork, chicken, turkey, or even vegetarian versions.
- Vegetables - Omit the bell pepper for a more traditional version. Replace the bell pepper in the recipe with 1 cup of corn kernels. Add with the meatballs before the cooking process.
- Butter - Replace the butter with plant-based butter or margarine.
- Broth - Substitue the 1 cup of broth in the recipe with any broth you have on hand. Use broths like chicken, beef, or veggie, or simply replace it with 1 cup of water.
Storage
Place leftover Mississippi Meatballs with some mashed potatoes in airtight containers. Store in the refrigerator for 2-3 days. Keep in the freezer for up to a month, as a great take-to-work option for lunches.
Recipe
Mississippi Meatballs
Equipment
- 1 Slow Cooker 3.7 Qt (3.5L) or bigger
Ingredients
- 900 grams Frozen Meatballs thawed
- 1 large Bell Pepper
- 6 pieces Pickled Peperoncini Peppers
- ¼ cup Brine from the Peperoncini jar
- 3 tablespoon Onion Soup Mix
- 2 tablespoon Ranch Seasoning see notes
- 1 cup Chicken Broth
- ⅓ cup Butter cut in smaller pieces
- 2 tablespoon Corn Starch
- ¼ cup Cold Water for the corn starch slurry
Instructions
- Start by making sure that your frozen meatballs are thawed out. Continue by placing them in the crock of a slow cooker.
- Prepare the bell pepper by cutting it in half, from top to bottom. Remove the stem and the "guts" and cut the cleaned bell pepper into long thin slices. Place the sliced in the crock with the meatballs.
- Add the Peperoncini peppers to the slow cooker with a ¼ cup of its brine from the jar. If you want to reduce the heat in the dish, replace the brine with ¼ more liquids like broth or water.
- Sprinkle in the onion soup mix and the ranch seasoning before pouring the broth into the slow cooker.
- Stir all of the ingredients together until well combines, and then place the pieces of butter on the top of the meatball mixture.
- Place the lid on the slow cooker and turn it on HIGH for 4 hours.
- After the 4 hours, remove the lid. Whisk together the cornstarch with the ¼ cup of cold water to make a smooth slurry. Pour it over the cooked meatballs and gently stir it in with the liquids in the slow cooker.
- Place the lid back on the slow cooked and set on HIGH for another 30 minutes to allow the sauce to thicken.
- Stir the Mississippi Meatballs so that everything is covered in the thickened sauce and serve hot over mashed potatoes or rice.
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