Crock Pot Mississippi Meatballs are a ridiculously good party appetizer but hearty enough for dinner. This recipe has robust flavors of ranch and garlic with a mild spicy kick from peppers. Thanks to the slow cooker, it’s so easy to make!
Hosting a party? Serve these meatballs with Cream Cheese Stuffed Celery, Southwest Ranch Dip and Spicy Ranch Crackers.
In This Post
I love making leveled-up meatballs as appetizers. I add pineapple to make Crock Pot Hawaiian Meatballs, and Crockpot Bourbon Meatballs gets a splash of good Kentucky whisky.
What makes my meatball recipes so special? Two things—amazing flavor combinations and the crock pot. Mississippi Meatballs, my newest meatball obsession, takes the traditional flavor of Mississippi chicken and turns frozen meatballs into a Southern comfort food masterpiece. They are simmered in a flavor-packed sauce, making them tender, juicy, and ridiculously good!
CrockPot Mississippi Meatball Ingredients
- Frozen Meatballs: Any frozen meatballs will work. I often grab a large bag at Costco or the grocery store to have on hand for last-minute gatherings or dinner.
- Ranch Seasoning: I keep a large canister of ranch dressing mix in my pantry for a quick burst of flavor. You can also use a packet of ranch seasoning.
- Butter & Spices: Butter adds richness to the sauce – unsalted butter or salted is fine. For the rest of the flavorful sauce, these meatballs use minced garlic, red chili flakes, bouillon cubes (another flavor powerhouse), parsley flakes, onion powder, and celery salt.
- Peperoncinis: This is my trick to delicious Mississippi meatballs. They add a bite and tang thanks to both the peppers and the juice.
Meatball Recipe Variations
- I use beef meatballs, but you can use chicken, pork, or turkey. You can also use my homemade meatballs recipe.
- You can use beef broth or chicken stock instead of water and bouillon cubes.
- I often get questions about the spice level of my Mississippi chicken recipe. To tone down the spiciness, use water instead of the Peperoncini juice.
How To Make Mississippi Meatballs In The Slow Cooker
- Place the meatballs in the crockpot. Mix the dry seasonings in a bowl. In another container, mix together the bouillon cubes with warm water to dissolve them. Pour the peperoncini peppers and juice from half the jar around the meatballs in the crock pot. Then, add the butter and sprinkle on the seasoning mixture.
- Stir everything together, then cover and cook on low for 3-4 hours. Garnish with chopped chives, additional whole peperoncini peppers, and some of the sauce drizzle over the top of the meatballs (if serving outside of the crockpot).
Donya’s Success Tip
If you’re taking these slow cooker meatballs to a party or potluck, cook them through and leave them in the crockpot covered to keep warm. Then, plug in the crock pot, stir, and keep it on low or warm. Top with garnishes just before serving.
Commonly Asked Questions
Leftover meatballs can be kept in the fridge in an airtight container for up to 4 days. Or, you can freeze them for up to 3 months.
You can, but I find it dissolves faster and better in warm water. Warm water works great.
Serving Suggestions
My family loves these spicy meatballs for dinner with Creamy Cucumber Salad and One Pot Mushroom Rice. They have become one of my favorite party appetizers served with cool Million Dollar Dip and Deviled Eggs.
More Crock Pot Recipes You’ll Love
If you tried this Crock Pot Mississippi Meatballs Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
Ingredients
- 3 pounds frozen meatballs
- 1 tablespoon garlic minced
- 3 tablespoons dry ranch seasoning about 1 and ½ packets
- 8 tablespoons butter
- ½ 16 ounce jar whole pepperoncini peppers with juice
- 1 teaspoon red chili flakes
- 2 bouillon cubes
- 2 teaspoons parsley flakes
- 1 teaspoon onion powder
- 2 teaspoons celery salt
Instructions
- Place the frozen meatballs in the crock pot.
- In a bowl, mix together the ranch seasoning, garlic, red pepper, parsley flakes, onion powder, and celery salt.
- Mix together the bouillon cubes with 1 cup of water in a small bowl.
- Place pepperoncini peppers and half the juice from the jar around the meatballs. Add butter. Pour in the bouillon and sprinkle on the seasoning mixture.
- Cover and cook on LOW for 4 hours. Once done, garnish with chopped chives and additional pepperoncini.
Video
Nutrition
New Year 2025: New Southern Recipes!
FREE EMAIL Bonus
Delicious dishes just in time for 2025!
Gerry
Hi Donya,
Sorry, I must have missed it, but I cannot find the size crock pot you used for these delicious looking meatballs. Thank you. They are waiting to be made.
6 or 8 quart will work great.
~Donya
Bob
Going to try it out soon