Some slow-cooker recipes are good… and then some become part of your weekly routine because they’re unbelievably simple and truly satisfying. These Mississippi Meatballs fall into the second category. They turn a handful of everyday ingredients into something rich, tender, buttery, and deeply comforting — all without hovering over the stove.

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Slow cooking gives these meatballs a melt-in-your-mouth texture, but the real magic happens in the sauce: a cozy, tangy blend of ranch seasoning, pepperoncini peppers, butter, and cream of mushroom soup. It’s the classic Southern “Mississippi-style” flavor, but made even easier by shaping everything into meatballs instead of cooking a whole roast.

This recipe is warm, hearty, and family-friendly — ideal for busy nights, cozy weekends, potlucks, game days, or whenever you want something that tastes slow-cooked and homemade without spending all day in the kitchen. And of course, if you’re tracking nutrition or have dietary concerns, always check with a healthcare professional for clarity.

Why These Work for Parties & Meal Prep

This is the kind of meal you can trust because it’s:

Low-effort, high-reward

The slow cooker does all the heavy lifting. You simply mix, shape, and let the ingredients simmer into perfection.

Made with pantry staples

Everything comes from grocery-store basics: ranch seasoning, butter, peppers, and a creamy soup base.

Comfort food at its best

Tender meat, silky sauce, and classic Southern flavors make this a reliable favorite.

Kid-friendly flavor

Mild, savory, buttery, and slightly tangy — perfect for picky eaters.

Easy to adjust

Use beef, use turkey, add spice, skip spice — the recipe still works beautifully.

Ingredients You’ll Need

This recipe gets its flavor from simple ingredients that build layers of richness as they cook.

For the meatballs

• Ground beef + ground pork (best texture and flavor)
• Breadcrumbs
• Egg
• Garlic powder
• Onion powder
• Salt + pepper
• Minced onion

For the Mississippi-style sauce

• Ranch seasoning mix
• Butter
• Pepperoncini peppers
• Worcestershire sauce
• Cream of mushroom soup

The combination of ranch + pepperoncini is what gives Mississippi-style recipes their signature tangy, buttery, savory punch.

INSTRUCTION

Before You Begin

Wash and dry ingredients thoroughly. Prepare your tools and equipment. Ingredient sizes, appliance performance, and moisture levels vary, so adjust amounts and timing as needed. Cooking results and prep times may vary depending on your kitchen setup.

Instructions

1. Combine the meatball mixture
   In a mixing bowl, gently mix ground beef, ground pork, breadcrumbs, egg, salt, pepper, garlic powder, onion powder, and minced onions until just combined. Avoid overmixing to keep the texture tender.
2. Shape the meatballs
   Form the mixture into evenly sized 1.5-inch meatballs. Place them aside on a plate or tray.
3. Prepare the slow cooker
   Lightly spray the slow cooker insert with nonstick spray. Spread a thin layer of the sauce mixture on the bottom to help prevent sticking.
4. Mix the sauce
   In a separate bowl, whisk together the ranch seasoning, sliced pepperoncini peppers, melted butter, Worcestershire sauce, and cream of mushroom soup until smooth.
5. Assemble in the slow cooker
   Place the meatballs in a single layer inside the slow cooker. Pour the sauce evenly over the top, ensuring the meatballs are mostly covered.
6. Cook with time ranges
   Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the meatballs are tender and cooked through.
   • Look for these cues:
     • Meatballs are firm and no longer pink
     • Sauce has thickened slightly
     • Internal temperature reaches 160°F (71°C) or higher using a meat thermometer
7. Rest and serve
   Turn off the heat and let the meatballs rest for 10–15 minutes before serving. This helps the sauce thicken and allows juices to redistribute.

Storage, Make-Ahead, & Reheating

• Refrigerate: Store leftovers in an airtight container for 3–4 days.
• Freeze: Freeze meatballs and sauce for up to 3 months.
• Reheat: Warm gently in a slow cooker on LOW or on the stovetop with a splash of broth or water. Cooking results and reheating times may vary based on portion size and equipment.
• Discard leftovers if the smell, texture, or appearance seems off.

It will smell strong at first — that’s normal. Slow cooking mellows everything beautifully.

Mistakes to Avoid (Beginner-Proof Tips)

• Don’t use very lean meat. Fat = tenderness.
• Don’t overmix. Light mixing keeps meatballs soft and delicate.
• Don’t lift the lid while cooking. Heat loss slows everything down.
• Don’t overcrowd. Use a larger cooker or split into two batches.

FAQ

Q: Can I use only ground beef?
Yes, but the mix of beef + pork gives softer, juicier meatballs.

Q: Are Mississippi meatballs spicy?
Not really — pepperoncini peppers add tang, not heat.

Q: Can I use frozen meatballs instead of homemade?
You can, but you’ll lose the signature Mississippi flavor inside the actual meatball mixture.

Q: What’s the best side dish?
Mashed potatoes are the top choice, but rice, noodles, or dinner rolls also work great.

Q: Can I prep this ahead?
Yes — shape the meatballs a day early and refrigerate until cooking.

Conclusion

Mississippi Meatballs are the perfect example of how comforting, homemade food doesn’t have to be complicated. With just a short prep time, a handful of budget-friendly ingredients, and the slow cooker doing most of the work, you get a meal that’s warm, creamy, savory, and deeply satisfying. Whether you’re feeding your family, cooking for guests, or prepping a stress-free dinner for a busy week, this recipe delivers reliable flavor and tenderness every single time.

If you enjoy slow cooker comfort meals, easy meatball recipes, and simple weeknight dinner ideas, this Mississippi Meatball dish is one you’ll want to keep in your rotation. It’s cozy, versatile, and packed with the iconic tangy-buttery flavor Mississippi-style recipes are known for. Give it a try — it might become one of your most-requested comfort meals.

Mississippi Meatballs Recipe Card

Author: Isaac Blogger
Prep Time: 15 minutes
Cook Time: 4–6 hours (LOW) or 2–3 hours (HIGH)
Total Time: About 4 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: ~320 kcal

Ingredients

Meatballs:

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup minced onions

Mississippi-Style Sauce:

• 1 packet ranch seasoning mix
• 1/2 cup sliced pepperoncini peppers
• 4 tbsp butter
• 1 tbsp Worcestershire sauce
• 1 can (10.5 oz) cream of mushroom soup

Before You Begin

Wash and dry ingredients thoroughly. Prepare your tools and equipment. Ingredient sizes, appliance performance, and moisture levels vary, so adjust amounts and timing as needed. Cooking results and prep times may vary depending on your kitchen setup.

Instructions

1. Mix the meatball mixture
   In a mixing bowl, gently combine ground beef, ground pork, breadcrumbs, egg, salt, pepper, garlic powder, onion powder, and minced onions. Mix only until combined to avoid dense meatballs.
2. Shape the meatballs
   Roll the mixture into evenly sized 1.5-inch meatballs and set aside.
3. Prepare the slow cooker
   Lightly spray the slow cooker insert with nonstick spray. Spread a thin layer of sauce mixture on the bottom.
4. Mix the sauce
   In a separate bowl, whisk together ranch seasoning, pepperoncini peppers, melted butter, Worcestershire sauce, and cream of mushroom soup until well combined.
5. Assemble in the cooker
   Arrange the meatballs in a single layer in the slow cooker. Pour the sauce evenly over the top.
6. Cook until done
   Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until meatballs are tender and cooked through.
   Look for these cues:
   • Firm texture
   • Sauce thickening
   • Internal temperature reaches 160°F (71°C)
7. Rest and serve
   Turn off heat and let meatballs rest for 10–15 minutes before serving. This helps the sauce thicken and flavors settle.

Notes

• Add more pepperoncini for a spicier version.
• Use gluten-free breadcrumbs if needed.
• Serve over mashed potatoes, rice, noodles, or with rolls.

Storage & Reheating

• Refrigerate: Store in an airtight container for 3–4 days.
• Freeze: Freeze for up to 3 months in a freezer-safe container.
• Reheat: Warm gently on LOW in a slow cooker or on the stovetop with a splash of broth if needed.
• Cooking results and reheating times may vary based on portion size and equipment.
• Discard leftovers if the smell, texture, or appearance seems off.

Nutrition Disclaimer

Nutrition values are estimates and vary based on ingredients and preparation. Use your own calculator for the most accurate results.