Crock Pot Mississippi Meatballs – A Bold, Tangy, and Savory Appetizer with Classic Southern Flavor

For a unique twist on meatballs, try these Crock Pot Mississippi Meatballs, infused with the signature flavors of Mississippi pot roast! With savory ranch seasoning, tangy pepperoncini peppers, and rich butter, these meatballs are packed with flavor in every bite. They’re easy to prepare and make the perfect addition to any gathering, from family dinners to game day snacks.

Scroll down for the recipe!

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The Inspiration Behind Crock Pot Mississippi Meatballs

Inspired by the famous Mississippi pot roast, these meatballs capture the essence of this beloved Southern dish, delivering bold flavors that are both savory and tangy. With ranch seasoning, pepperoncini, and butter as the core ingredients, each meatball is coated in a delicious sauce that cooks to perfection in the crock pot. The result is a satisfying, zesty appetizer that everyone will love.

Why You’ll Love These Crock Pot Mississippi Meatballs

These meatballs are irresistibly flavorful, thanks to the combination of ranch seasoning, pepperoncini peppers, and a touch of spice from red chili flakes. The butter adds a rich depth, while the pepperoncini juice gives a unique tangy twist that sets these meatballs apart. Plus, this slow-cooker recipe is easy to prepare and keeps warm throughout your event, making it an effortless yet crowd-pleasing dish.

Nutritional Information (Per Serving, Based on 10 Servings):

• Calories: 300 kcal
• Fat: 22g
• Carbohydrates: 5g
• Protein: 15g
• Sodium: 750mg
• Fiber: 0g

These meatballs are rich and satisfying—perfect as an appetizer or a flavorful addition to any meal.

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Serving Suggestions and Pairings

Serve Crock Pot Mississippi Meatballs with toothpicks for an easy party appetizer, or pair them with buttery rolls for mini sandwiches. They also go well over mashed potatoes or rice for a heartier option. For drinks, pair with a refreshing sweet tea or a bold, full-bodied beer to balance the flavors.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, return the meatballs and sauce to the crock pot and warm on low until heated through, or microwave in short intervals, stirring in between. These meatballs can also be frozen for up to 2 months; simply thaw and reheat before serving.

Fun Fact: The Legacy of Mississippi Pot Roast

Mississippi pot roast became a Southern favorite thanks to its ease of preparation and delicious flavor profile. The addition of ranch seasoning and pepperoncini to a roast was a game-changer, creating a zesty, savory dish with minimal ingredients. This meatball version pays homage to the classic flavors of Mississippi pot roast, bringing the same delicious taste in a bite-sized form.

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Cooking Tips

Add Extra Tang: If you like a bolder tang, add more pepperoncini juice or even a splash of apple cider vinegar.

Make It Spicier: Increase the red chili flakes for a spicier kick, or add a few slices of fresh jalapeño.

Use Fresh Ingredients: Fresh garlic and high-quality butter elevate the flavors in this dish, making each bite more flavorful.

Optional Variations

Creamy Mississippi Meatballs: Stir in ½ cup of cream cheese during the last 30 minutes of cooking for an extra creamy sauce.

BBQ Twist: Add ¼ cup of BBQ sauce for a sweet and smoky flavor.

Herbed Garnish: Top with fresh parsley or chives for added color and freshness.

Crock Pot Mississippi Meatballs Recipe

Ingredients:

• 3 lbs frozen meatballs
• 1 tablespoon garlic – minced
• 3 tablespoons dry ranch seasoning – about 1½ packets
• 8 tablespoons butter
• ½ (16 oz) jar whole pepperoncini peppers – with half of the juice
• 1 teaspoon red chili flakes
• 2 bouillon cubes
• 2 teaspoons parsley flakes
• 1 teaspoon onion powder
• 2 teaspoons celery salt

Instructions:

1. Prepare the crock pot: Place the frozen meatballs in the crock pot, spreading them out evenly.
2. Mix seasonings: In a small bowl, combine the ranch seasoning, minced garlic, red chili flakes, parsley flakes, onion powder, and celery salt. Set aside.
3. Prepare bouillon: Dissolve the bouillon cubes in 1 cup of warm water in a separate bowl.
4. Add remaining ingredients: Pour the pepperoncini peppers and half of the juice from the jar over the meatballs. Add the butter, pour in the bouillon mixture, and sprinkle the seasoning mixture over the top.
5. Cook: Cover and cook on low for 4 hours, until the meatballs are heated through and the sauce has thickened.
6. Serve: Once cooked, garnish with chopped chives or additional pepperoncini if desired. Serve warm and enjoy!

These Crock Pot Mississippi Meatballs are tangy, savory, and packed with flavor, making them a hit at any gathering. With their zesty sauce and tender texture, they’re sure to be a new favorite on your party menu!