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Mississippi Meatballs in the crockpot
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Mississippi Meatballs in the crockpot

Delicious, tender meatballs made in a flavorful sauce that is then turned into a creamy gravy! Serve over mashed potatoes or rice for an incredible meal the whole family will love!
Course Crockpot Meals, Dinner
Cuisine American
Keyword Crockpot Meatballs, Meatballs in the crockpot, Mississippi Meatballs, Mississippi Meatballs in the Crockpot
Prep Time 20 minutes
Cook Time 3 hours
Servings 8

Ingredients

Homemade Meatballs

  • 2 lbs Ground Beef
  • 2 Eggs
  • 1 Cup Shredded Parmesan
  • 1/2 Cup Italian Seasoned Bread Crumbs
  • 1/2 Cup Diced Onions
  • 5-6 Garlic Cloves, minced

If not making homemade meatballs, use a 32 oz bag of frozen ones!

  • 1 oz Packet of Au Jus Seasoning Mix or Brown Gravy Mix
  • 1/2 oz Ranch Seasoning Mix
  • 2 Cups LOW SODIUM beef broth if you don't have this, use water or it will end up way too salty
  • 1/4 Cup Pepperoncini Juice, plus a few of the peppers
  • 4 tbsp Unsalted Butter, optional
  • 1 tbsp Cornstarch
  • 2 tbsp Cold water
  • 1/2 Cup Heavy Cream or milk

Instructions

  • If you are making the meatballs, mix the ground beef, eggs, parmesan cheese, bread crumbs, onions and garlic together.
  • Use a scale to weight out 2 oz portions or whatever size you want them. Or you can use a cookie scoop too. Roll into balls. *Tip - Wet your hands with water while shaping them and the mixture won't stick to your hands.
  • In a skillet over medium heat, brown them on all sides. Do not worry about cooking them through, you just want some good color on them.
  • Transfer them to the crockpot.
  • Mix together the au jus, ranch, beef broth or water, and pepperoncini juice. Pour over the meatballs. Place a few of the peppers on top. If using butter, place small pieces of it all over the top as well. (I don't recommend using butter if making the meatballs homemade, as they will produce a lot of fat on their own. I do recommend using it for the store bought ones.)
  • Cook on high for 2-3 hours or on low for 3-4 hours. If using frozen meatballs, you can cut this time down somewhat.
  • When they are finished, remove the peppers and meatballs from the crockpot. Mix together the cornstarch and water and mix that into the juice left in the crockpot along with the heavy cream. Stir until a thick gravy forms.
  • Place the meatballs back in there and cover them with the gravy. Serve over mashed potatoes, rice or rolls and enjoy!

Notes

I want to point out that you do not need to add salt to the meatballs for this recipe because there is already a lot of salt in the seasoning packets. Be sure to use low sodium broth and unsalted butter if using butter. I suggest using water instead of broth if you don't have low sodium. If you are sensitive to salt, try to find low sodium seasoning packets as well. 
One question I have gotten is if it is spicy with the peppers. With the amount that I used, it is not at all, it just gives the sauce a bit of a tang. You can totally leave it out though.
I did not use butter because the homemade meatballs will render enough fat. If using store-bought, I do recommend using butter though. You will need some fat to make a gravy at the end. 
This is great to make ahead. Store it in the fridge for up to 3 days or you can freeze it for up to 3 months. To reheat, just use the microwave or a saucepan on the stove. 
If you have any questions I haven't answered, just drop a comment below!