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Creamy Mississippi meatballs served over mashed potatoes
Isaac blogger

Easy Mississippi Meatballs (Slow Cooker)

Tender homemade meatballs slow-cooked in a creamy, buttery Mississippi-style sauce with ranch seasoning and pepperoncini. A comforting, hands-off recipe perfect for weeknights, potlucks, or family dinners.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Dinner / Appetizer
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Meatballs
  • 1 lb ground beef
  • ½ lb ground pork
  • ½ cup breadcrumbs
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ cup minced onion
  • Mississippi-Style Sauce
  • 1 packet ranch seasoning mix
  • ½ cup sliced pepperoncini peppers
  • 4 tablespoons butter
  • 1 tablespoon Worcestershire sauce
  • 1 can (10.5 oz) cream of mushroom soup

Method
 

  1. Before You Begin
  2. Prepare your slow cooker and ingredients as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. In a large bowl, gently mix ground beef, ground pork, breadcrumbs, egg, salt, pepper, garlic powder, onion powder, and minced onion until just combined. Avoid overmixing.
  4. Shape the mixture into evenly sized meatballs, about 1½ inches each.
  5. Lightly grease the slow cooker insert.
  6. In a separate bowl, whisk together ranch seasoning, pepperoncini, melted butter, Worcestershire sauce, and cream of mushroom soup until smooth.
  7. Place the meatballs in the slow cooker and pour the sauce evenly over the top.
  8. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the meatballs are tender, cooked through, and reach an internal temperature of 165°F (74°C).
  9. Meatballs are done when they are firm, no longer pink inside, and reach an internal temperature of 165°F (74°C).
  10. Let rest for 10 minutes before serving.

Notes

  • Keep the slow cooker lid closed to maintain safe, consistent cooking temperature.
  • Ensure meatballs are fully cooked and reach a safe internal temperature (typically 165°F / 74°C) before serving.
  • Sauce will thicken slightly as it rests; reheat gently if needed.
  • Refrigerate leftovers within 2 hours and store in an airtight container up to 3–4 days or freeze up to 3 months.
  • Reheat gently until hot throughout before serving.
  • Discard leftovers if odor, texture, or appearance changes