Can I use homemade meatballs instead of frozen?

Absolutely. Homemade meatballs will work beautifully. If they are raw, cook on LOW for 4 to 6 hours, checking for internal temperature of 165 degrees Fahrenheit for safety. If they are pre-cooked, the 3 to 4 hour window on LOW will be ideal.

Can I make this in an Instant Pot or on the stovetop?

Yes. For an Instant Pot, use the sauté function to combine ingredients briefly, then cook on high pressure for 10 minutes and natural release for 5 minutes. On the stovetop, simmer gently in a heavy pot for 30 to 45 minutes, stirring occasionally, until flavors meld. Each method will adjust textures slightly, but the essence remains.

Is it safe to leave the Crockpot on while I am away?

Most slow cookers are designed for unattended cooking, but follow the manufacturer’s safety guidelines. Use the LOW setting if you will be away for several hours, and ensure the unit sits on a heat-safe surface away from drafts.

How do I thicken the sauce without changing the flavor?

Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the sauce, then cook on HIGH for 10 minutes. The cornstarch thickens without adding extra flavor.

How many people does this recipe feed?

A 26-ounce bag of meatballs typically serves 6 to 8 as a main course over a starch or 12 to 16 as appetizers, depending on portion size. Adjust sides and portions to suit your gathering.

Easy Crockpot Mississippi Meatballs 2026

Name: Crockpot Mississippi Meatballs
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Southern
Ingredients: 1 (26-ounce) bag frozen meatballs; 1 packet au jus gravy mix; 1 packet ranch seasoning mix; 1 (16-ounce) jar sliced pepperoncini peppers (with juice); ½ cup water; ½ cup butter, diced

Description

A warm and comforting dish made with frozen meatballs, tangy pepperoncini, and a rich buttery au jus sauce, perfect for family dinners.

Ingredients

Scale

1 (26-ounce) bag frozen meatballs
1 packet au jus gravy mix
1 packet ranch seasoning mix
1 (16-ounce) jar sliced pepperoncini peppers (with juice)
½ cup water
½ cup butter, diced

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Instructions

Place frozen meatballs in the crockpot in a single layer.
Sprinkle with au jus mix and ranch mix.
Pour in pepperoncini peppers and juice along with ½ cup water.
Add butter cubes on top.
Cover and cook on LOW for 3-4 hours, stirring occasionally.
Serve hot as an appetizer or over potatoes/noodles.

Notes

For a thicker sauce, whisk a teaspoon of cornstarch with cold water, stir it in, and cook on HIGH for another 10 minutes. You can also use low-sodium options for a lighter flavor.

Prep Time: 10 minutes
Cook Time: 240 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 15g
Cholesterol: 60mg