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two blue dinner plate of mashed potatoes and meatballs with black slow cooker and salt and pepper mills in background
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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!
Course Appetizer, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6
Calories 317kcal
Author Jennifer Draper

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℉.

Nutrition

Calories: 317kcal | Carbohydrates: 6g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 834mg | Potassium: 433mg | Fiber: 1g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 3mg