Mississippi Meatballs

I’m always on the lookout for recipes that deliver maximum taste with minimal effort, and these Mississippi Meatballs really deliver! Made in a slow cooker with real meatballs, this easy recipe is comfort food 101. Grab your Crock Pot and ingredients and get cooking – dinner is served!

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You can’t get much easier than this recipe. I use homemade meatballs because I don’t like the spongy, chemical flavor of processed meatballs, but you can certainly skip making the meatballs and just load your frozen meatballs into the slow cooker.

Once you’ve got the meatballs browned, it all goes into the slow cooker. Set it for a couple of hours, and before you know it, dinner is ready! This dish is meaty, tangy, and makes just the right amount of 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.
• Black pepper – Freshly cracked black pepper tastes best, but pre-ground works.
• Au jus gravy mix – Use lower sodium to help control the salt.
• Ranch seasoning – Any brand works. You need a 1-ounce package. Don’t use ranch dressing—it’s not the same thing.
• Pepperoncini peppers – You’ll need about 1/2 a cup, or 6-8 peppers. I remove the stems and seeds but you don’t have to. They add tangy, briny flavor.
• Pepperoncini liquid – Reserved from the jar. Don’t skip this—it adds the signature tangy brine.
• Water – Thins the gravy to the right consistency.
• Unsalted butter – Use unsalted butter or your dish could end up quite salty. This dish gets salty fast from the au jus and ranch.

How To Make Mississippi Meatballs

Scroll down for the full recipe card with exact measurements and printable instructions.

Combine the ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, salt, and pepper in a large bowl. Mix until just combined, then stop. Overworking the meat packs it tight and you end up with dense, rubbery meatballs instead of tender ones.

Form the mixture into meatballs about 1 to 1.5 inches across. Keep them the same size so they cook at the same rate.

Brown the meatballs in a skillet over medium-high heat, about 2 to 3 minutes per side, turning to color them all over. You’re not cooking them through here, just building a crust. The slow cooker finishes them. Layer the browned meatballs into the slow cooker insert.

Sprinkle the au jus gravy mix and ranch seasoning over the meatballs, then scatter the pepperoncini peppers on top. This is where the flavor comes from, so spread both seasonings evenly rather than dumping them in one spot.

Pour in the pepperoncini liquid and water, then dot the diced butter evenly over the top. Don’t skip the pepperoncini brine for plain water, that tang is the whole point of a Mississippi anything.

Cover and cook on high for 2 to 3 hours or on low for 4 to 5, until the meatballs are cooked through and tender. Low and slow is worth it if you have the time, the meatballs come out more tender than the faster high setting.

Stir gently to coat the meatballs in the sauce before serving. Fold rather than stir hard so the meatballs stay intact.

Chef Jenn’s Tips

• For uniform meatballs, use a small ice cream scoop to portion the mixture.
• If you prefer a milder flavor, reduce the amount of pepperoncini peppers.
• To prevent the meatballs from sticking, lightly grease your hands before forming them.
• For a spicier kick, add a few dashes of hot sauce to the mixture.
• If your sauce looks separated, remove the meatballs and set them aside, then use an immersion blender to blend the sauce and it’ll emulsify the butter into the gravy.

Make It A Meal

Pair these Mississippi Meatballs with creamy mashed potatoes or buttered egg noodles to soak up the flavorful sauce. A side of steamed green beans or a fresh garden salad complements the richness of the dish, creating a balanced and satisfying meal.

Storage

Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a saucepan over medium heat until warmed through, adding a splash of water or broth if needed. For longer storage, arrange the cooled meatballs on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in a saucepan or microwave until heated through.