Slow Cooker Mississippi Meatballs
Inspired by traditional Mississippi pot roast, Slow Cooker Mississippi Meatballs are perfect for simple weeknights or party appetizers with their tangy, savory bite. The homemade meatballs come together in minutes and are slow-cooked to perfection along with the rich, buttery sauce. Serve with mashed potatoes or rice for a comforting meal that’s bursting with flavor!
Want me to send this recipe right to your inbox?
We'll email this post right to your inbox, so you can easily find it later!
What’s To Love About This Recipe
- This is one of those recipes that feels like comfort food without a ton of extra work. I usually make it on nights when I know my family will eat dinner at different times because it holds well in the slow cooker.
- The incredible flavor is inspired by classic Mississippi pot roast, so it has that same buttery, tangy, and savory taste that people expect.
- The simple, homemade meatballs make a filling dinner when served with mashed potatoes or rice, or an easy appetizer for potlucks and parties.
- The pepperoncini peppers provide a bold, zesty flavor without too much spice, making this an easy option for families. Even people who don’t love spicy food usually enjoy this recipe. Plus, you can always make it spicier if preferred!
- It’s easy to store the leftovers for a savory lunch or dinner the next day or freeze leftover meatballs to enjoy later!
What are Mississippi meatballs?
Mississippi meatballs are a twist on the classic Mississippi pot roast recipe, highlighting the tanginess of pepperoncini peppers and a savory ranch dressing seasoning. The meatballs are made from ground beef and cooked in an ultra-flavorful sauce combining Worcestershire sauce, soy sauce (or an alternative), and, of course, sliced pepperoncini and some of the juice.
Why make Mississippi meatballs in the slow cooker?
The slow cooker offers many advantages for preparing juicy, flavorful Mississippi meatballs. Not only does slow-cooking allow plenty of time to develop rich, tangy flavor, but it’s also a great method to simplify your meal prep by freeing up time otherwise spent near the stove or oven. With the slow cooker, you can add your homemade meatballs and expect delicious, tenderly cooked results on your preferred timeline!
Ingredients Needed
Meatballs
- Ground beef – Beef forms the meatball base and adds rich flavor. Some fat (not too lean) is best, as it adds to the juiciness and flavor of the dish.
- Almond flour or breadcrumbs – Use either option as a simple binder to help form the meatballs and keep them together during cooking. If needed, look for gluten-free breadcrumbs.
- Egg – Along with the almond flour or breadcrumbs, the egg helps bind all the ingredients together to form the meatball shape.
- Milk – A little milk adds moisture to the mixture, keeping the meatballs tender and preventing them from turning out too tough.
- Garlic powder and onion powder – Together, these seasonings add savory depth to the meatball flavor.
- Salt and black pepper – Salt and pepper will enhance and bring all the flavors together.
Sauce
- Beef broth – Use beef broth to create the savory sauce base and add moisture to the meatballs.
- Worcestershire sauce – This adds complexity with its fermented, acidic flavor. It really makes a difference in the overall sauce!
- Soy sauce or tamari (or coconut aminos) – The soy sauce might seem unexpected, but it helps replace some of the deep savory flavor you normally get from au jus packets. You can use tamari or coconut aminos to keep the recipe gluten-free.
- Homemade ranch seasoning – Using homemade ranch seasoning keeps the flavor cleaner and less salty than packet mixes. I like to use this simple mix because it’s easy to blend and keep on hand.
- Butter – Adding butter to the slow cooker creates a rich, smooth finish to the sauce.
- Pepperoncini peppers, sliced – Use about 4-6 peppers and slice them evenly to distribute throughout the dish (or buy pre-sliced peppers). Pepperoncini peppers aren’t typically spicy, as they are used more for their flavor than heat.
- Pepperoncini juice – Add extra tanginess to the sauce with a bit of the juice from the jar.
- Black pepper – Finish off the sauce with a touch of spice.
How To Make Mississippi Meatball In The Slow Cooker
- Mix ground meat, almond flour, egg, milk, and seasonings until just combined, then roll the mixture into 1-1½-inch meatballs.
- Place the meatballs in the slow cooker.
- In a small bowl, mix beef broth, Worcestershire, soy sauce, ranch seasoning, pepperoncini juice, and pepper.
- Add the liquid mixture to the slow cooker along with sliced peppers and butter.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours.
- Serve over mashed potatoes or as desired.
Pro Tips
- I try not to overmix the meatballs because they can get dense and tough pretty quickly.
- The sauce starts out fairly thin, but thickens slightly as the meatballs cook and release juices.
- Sliced jarred pepperoncini are easier to work with than whole peppers and distribute that flavor more evenly through the sauce.
- Ground beef meatballs should generally reach an internal temperature of 160 ℉. Use a meat thermometer for accuracy.
Recipe Substitutions and Variations
- It is also possible to swap out different varieties of ground meat in this recipe. If you use ground turkey or chicken for the meatballs, the sauce helps keep them from drying out, but they won’t have quite the same rich flavor as beef.
- When making this recipe to serve a crowd, I usually keep the spice level mild (as written) and let people add extra pepperoncini or hot sauce themselves.
- To make this recipe gluten-free, be sure to use gluten-free breadcrumbs, gluten-free Worcestershire sauce, and tamari or coconut aminos instead of soy sauce. Always be sure to check labels on any packaged ingredients.
- To make this recipe dairy-free, use dairy-free substitutes for the milk and butter, and check labels on packaged ingredients or mixes, such as premade ranch seasoning.
- If you love the signature Mississippi pot roast flavors, don’t miss trying the original Mississippi pot roast, also with the same slow cooker convenience!
How To Serve Mississippi Meatballs
The bold and zesty flavor of Mississippi meatballs makes these a standout main dish or irresistible appetizer.
Serve the meatballs for a hearty dinner, along with the juices and sliced peppers, over creamy Mashed Potatoes or fluffy Slow Cooker Rice. Both carbs are perfect for soaking up every bit of the juices and tangy flavors!
If you’re serving the meatballs as an appetizer for parties or gameday, keep the meatballs warm in the slow cooker so they continue to absorb the sauce’s flavor.
Storing and Reheating
How To Best Store Leftovers
Fridge
Store leftover meatballs with the extra sauce in a sealed container in the fridge for up to 3 days.
Freezer
It’s easy to freeze the leftover meatballs, too! Let them cool completely, then add the meatballs, along with some of the sauce, to an airtight container or freezer-safe bag, with excess air removed. Store in the freezer for up to 3 months and defrost in the fridge before reheating.
How To Best Reheat Leftovers
Leftover meatballs reheat really well and are easy to turn into quick bowls, sliders, or wraps the next day. Simply add the meatballs, along with some of the juice, to a skillet over medium heat and stir occasionally until warmed through. You can also reheat in the microwave in short bursts.
Frequently Asked Questions
Can I use frozen meatballs instead of homemade meatballs?
Homemade meatballs give the best texture here, but frozen meatballs work surprisingly well as a shortcut. Be sure to check the labels for any dietary needs and adjust the cooking time accordingly to reach the required internal temperature.
Can you freeze Mississippi meatballs?
Yes, Mississippi meatballs are easy to freeze! Choose an airtight container or freezer-safe bag and add the meatballs in a single layer with some of the extra juice. Remove any excess air from the bag and freeze for up to 3 months.
Are Mississippi meatballs spicy?
Mississippi meatballs are not overly spicy but have a more tangy flavor. These are mild enough to serve the whole family, and you can always increase the heat with hot sauce or more pepperoncini.
How long do you cook Mississippi meatballs in a crockpot?
For homemade Mississippi meatballs, cook on low for 4-5 hours or on high for 2-3 hours. Adjust the cooking time for frozen or precooked meatballs according to package directions.
Slow Cooker Mississippi Meatballs
Equipment
- Slow Cooker
Ingredients
Meatballs
- 1½ pounds ground beef
- ½ cup almond flour or breadcrumbs
- 1 egg
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
Sauce
- ½ cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce or tamari or coconut aminos
- 1½ tablespoons Homemade Ranch Seasoning
- 2 tablespoons butter
- 4-6 pepperoncini peppers sliced
- 2 tablespoons pepperoncini juice
- ¼ teaspoon black pepper
Instructions
- Mix ground meat, almond flour, egg, milk, and seasonings until just combined, then roll mixture into 1-1½-inch meatballs
- Place meatballs in slow cooker
- In a small bowl, mix beef broth, Worcestershire, soy sauce, ranch seasoning, pepperoncini juice, and pepper
- Add liquid mixture to slow cooker along with sliced peppers and butter
- Cover and cook on low for 4-5 hours or on high for 2-3 hours
- Serve over mashed potatoes or as desired
Notes
- Store leftover meatballs with extra sauce in a sealed container in the fridge for up to 3 days.
- To freeze, let the meatballs cool completely, then add them, along with extra sauce, to an airtight container or freezer-safe bag, removing any excess air. Freeze for up to 3 months and defrost in the fridge before reheating.
- Reheat leftovers in a skillet over medium heat with some of the juice, stirring occasionally until warmed through, or microwave in short bursts.
- Avoid overmixing the meatballs as they can get dense and tough pretty quickly.
- The sauce starts out fairly thin but thickens slightly as the meatballs cook and release juices.
- Ground beef meatballs should reach an internal temperature of 160℉.
