Mississippi roast meatballs
Mississippi roast meatballs is a easy Southern United States recipe that serves 6. 350 calories per serving. Recipe by Mama Sue's Southern Kitchen on YouTube.
Prep: 15 min | Cook: 4 hrs 30 min | Total: 5 hrs 5 min
Cost: $10.21 total, $1.70 per serving
Ingredients
- 32 oz Home Style Meatballs (Walmart brand, frozen)
- 1 stick Unsalted Butter (Cut into 2‑inch pieces)
- 1 oz A.1. Gravy Mix (Packaged dry mix)
- 1.5 tablespoon Ranch Dressing Mix (Y’all Brand Ranch seasoning packet)
- 5 pieces Pepperoncini Peppers (Whole, with juice reserved)
- 14 oz Beef Broth (One 14‑oz can, full amount used)
Instructions
Gather and Prep Ingredients
Measure out the meatballs, butter, gravy mix, ranch seasoning, pepperoncini, and beef broth. Slice the butter into 2‑inch pieces and set aside. Open the can of beef broth and keep the liquid ready.
Time: PT5M
Place Meatballs in Crockpot
Add the frozen meatballs directly into the crockpot insert, spreading them in an even layer.
Time: PT2M
Add Butter and Let It Melt
Scatter the butter pieces over the meatballs. The butter will melt during the cooking process, enriching the sauce.
Time: PT3M
Add Seasonings and Peppers
Sprinkle the A.1. gravy mix and the 1½ Tbsp ranch seasoning over the meatballs. Add the whole pepperoncini peppers and pour in their brine for extra flavor.
Time: PT3M
Add Beef Broth
Pour the entire 14 oz can of beef broth over the ingredients. This liquid will combine with the butter and seasonings to form a rich gravy.
Time: PT2M
Stir and Set Cooker
Give everything a gentle stir to distribute the seasonings, then cover the crockpot with its lid.
Time: PT2M
Cook on Low
Set the crockpot to LOW and cook for 4‑4½ hours, or until the meatballs are heated through and the sauce has thickened to a gravy consistency.
Time: PT4H30M
Temperature: Low
Finish and Serve
Turn off the crockpot. Taste and adjust salt if needed. Serve the meatballs over mashed potatoes with your favorite Southern sides such as purple hull peas, cornbread, and stewed tomatoes.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 15g
- Carbohydrates
- 10g
- Fat
- 20g
- Fiber
- 1g
Dietary info: Contains dairy, Contains gluten, Contains soy
Allergens: Dairy, Gluten, Soy
Ingredient Substitutions
- Instead of Home Style Meatballs: Homemade meatballs, store‑bought beef meatballs
- Instead of Unsalted Butter: Salted butter (reduce added salt), Margarine
- Instead of A.1. Gravy Mix: Homemade brown gravy, Country gravy mix
- Instead of Ranch Dressing Mix: Hidden Valley Ranch mix, any ranch seasoning
- Instead of Pepperoncini Peppers: Pickled jalapeños, banana peppers
- Instead of Beef Broth: Chicken broth, vegetable broth, water with bouillon cube
Equipment Needed
- Crockpot (Slow Cooker)
- Measuring Spoons
- Knife
- Cutting Board
- Can Opener
- Wooden Spoon or Spatula
- Ladle (optional)
- Serving Spoon (optional)
Critical Steps — Do Not Skip
- Melt the butter completely before the broth is added
- Ensure the full 14 oz of beef broth is used to create enough gravy
- Cook on low for the full 4‑4½ hours to allow meatballs to absorb flavors
Chef Tips from the Video
- For extra depth, brown the butter before adding it to the crockpot
- Add a dash of smoked paprika to the gravy for a subtle smoky flavor
- If you like a bit of heat, slice a jalapeño and add it with the pepperoncini
Troubleshooting
The sauce is too thin
Stir in a slurry of 1 tsp cornstarch mixed with 2 tsp cold water and cook an additional 15 minutes on low
Meatballs are dry
Add an extra 4‑6 oz of beef broth and continue cooking until tender
Too salty
Dilute with a splash of water or unsalted broth and adjust seasoning
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days
Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently on low
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Prepare all ingredients the night before and store them in the refrigerator; the dish can be cooked the next day
- Cook the meatballs fully, then freeze in portions; reheat on low with a splash of broth
Frequently Asked Questions
What is the cultural significance and history of Mississippi Roast Meatballs in Southern cuisine?
Mississippi Roast originated as a one‑pot family dinner in the Deep South, traditionally using a pork roast cooked low and slow with butter, ranch, and pepperoncini. The meatball version adapts the same flavor profile for a quicker, bite‑size option while preserving the comforting, tangy gravy that Southern families love.
What are the traditional regional variations of Mississippi Roast in Southern United States cuisine?
In Mississippi and neighboring states, the classic roast uses a pork shoulder, while some families substitute beef or chicken. Variations may include adding sliced onions, garlic, or different pepper varieties, but the core ingredients— butter, ranch, pepperoncini, and a gravy mix—remain consistent.
How is Mississippi Roast Meatballs traditionally served in Southern households?
It is typically served over creamy mashed potatoes or rice, accompanied by classic Southern sides such as purple hull peas, cornbread, and stewed tomatoes, making it a hearty, comforting dinner for the whole family.
What occasions or celebrations is Mississippi Roast Meatballs traditionally associated with in Southern culture?
The dish is popular for casual family gatherings, potlucks, and weekend supper meals. Its easy, set‑and‑forget nature also makes it a go‑to for church socials and community events in the South.
What makes Mississippi Roast Meatballs special or unique in Southern cuisine?
The combination of buttery richness, tangy pepperoncini brine, and ranch‑infused gravy creates a flavor profile that is both familiar and distinctive, delivering the comfort of a classic roast in a convenient, bite‑size form.
What are the most common mistakes to avoid when making Mississippi Roast Meatballs?
Common errors include not using enough broth, which results in a thin sauce, and over‑cooking the meatballs, which can make them dry. Also, opening the crockpot too often prolongs cooking time and can prevent the gravy from thickening properly.
Why does this Mississippi Roast Meatballs recipe use butter instead of oil?
Butter provides a rich, creamy base that melds with the ranch and pepperoncini brine, creating the signature silky gravy. Oil would lack the same depth of flavor and mouthfeel that butter contributes to the Southern profile.
Can I make Mississippi Roast Meatballs ahead of time and how should I store them?
Yes, you can fully cook the meatballs, then refrigerate them in an airtight container for up to 4 days or freeze them for up to 2 months. Reheat gently on low in the crockpot with a splash of broth to restore the sauce’s consistency.
What does the YouTube channel Mama Sue's Southern Kitchen specialize in?
The YouTube channel Mama Sue's Southern Kitchen specializes in easy, home‑style Southern recipes, focusing on comfort foods, one‑pot meals, and classic dishes that can be prepared with minimal fuss for busy families.
How does the YouTube channel Mama Sue's Southern Kitchen's approach to Southern cooking differ from other Southern cooking channels?
Mama Sue's Southern Kitchen emphasizes quick, set‑and‑forget techniques like crockpot and sheet‑pan cooking, often using store‑bought shortcuts while still honoring authentic Southern flavors, whereas many other channels focus on more traditional, labor‑intensive methods.
Last updated: August 21, 2026
