Description
Tender and flavorful Crock Pot Meatballs simmered with tangy pepperoncini peppers and a savory blend of ranch and au jus gravy mix. This easy slow cooker recipe is perfect for a hands-off meal that bursts with zesty and buttery goodness, ideal for casual dinners or game day snacks.
Ingredients
Scale
Meatballs
- 32 ounces Frozen Meatballs
Seasonings and Sauces
- 1 ounce Au Jus Gravy Mix
- 1 ounce Ranch Dressing Mix
- 1/4 cup Pepperoncini Juice (from the jar of peppers)
Vegetables
- 8 Mild Pepperoncini Peppers
Fat
- 1/2 cup Butter (sliced into pieces)
Instructions
- Prepare the Meatballs: Place the frozen meatballs evenly on the bottom of the crock pot, creating a solid base for the dish.
- Add Seasoning Mixes: Sprinkle the ranch dressing mix and au jus gravy mix evenly over the meatballs to ensure good flavor distribution throughout.
- Add Pepperoncini and Juice: Top the meatballs with the whole mild pepperoncini peppers and pour the pepperoncini juice over the entire mixture to add tangy heat.
- Add Butter: Distribute the sliced butter pieces over the top of the meatballs to melt and enrich the sauce during cooking.
- Cook the Meatballs: Cover the crock pot with its lid and cook the meatballs on low heat for 4-5 hours or on high heat for 2-3 hours, allowing flavors to meld.
- Combine Ingredients: After cooking, stir thoroughly to evenly distribute the sauce and peppers with the meatballs before serving.
- Serve: Serve the meatballs warm as a hearty main dish or appetizer and enjoy the rich, tangy flavor combination.
Notes
- Use frozen meatballs for convenience and consistent texture.
- If you prefer spicier meatballs, use hot pepperoncini instead of mild.
- Butter adds richness, but can be reduced or substituted with margarine for a lower-fat option.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Serve with crusty bread, over rice, or on slider buns for delicious variations.
- Do not remove the lid during cooking to maintain temperature and moisture.
