Ingredients
32-ounce (907 grams) bag of frozen meatballs
1 ounce (28 grams) packet of au jus gravy mix
1 ounce (28 grams) packet of ranch dressing mix
1/2 cup (120 ml) water
1/4 cup (60 ml) peperoncini juice or beef broth
1/2 cup (113 grams) unsalted butter
8 whole pepperoncini peppers
Instructions
1-First, place the frozen meatballs in the bottom of a 6-quart slow cooker for even cooking.
2-Next, combine the au jus gravy mix, ranch dressing mix, water, and peperoncini juice, then pour this mixture over the meatballs and stir to coat them evenly.
3-After that, scatter the sliced unsalted butter and the whole pepperoncini peppers on top to add richness and a subtle kick.
4-Once everything is layered, cover the slow cooker and set it to low for 3 to 4 hours, remembering to stir every 30 minutes to prevent burning.
5-Serve the meatballs immediately with the drippings as gravy for extra flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏳ Tip: Use plain frozen meatballs for best flavor and texture.
🔥 Tip: Cook on low heat and stir frequently to prevent burning.
🌶️ Tip: Adjust spice by adding or reducing pepperoncini or their juice to suit your taste preferences.
- Prep Time: 3 minutes
- Cook Time: 3 to 4 hours
- Cook Time: 3 to 4 hours
- Category: Main Dish, Slow Cooker
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 0.3 g
- Sodium: 462 mg
- Fat: 47 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 26 g