Ingredients
- 32 ounces frozen homestyle meatballs
- ½ cup water
- ¼ cup pepperoncini juice from jar of pepperoncini
- 1 half packet Au Jus seasoning see notes
- 1 half packet ranch seasoning see notes
- 4 pepperoncini peppers
- 4 tablespoons butter
Instructions
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Add the meatballs to your slow cooker.
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Add the water, pepperoncini juice, au jus seasoning, and ranch seasoning to your measuring cup and whisk well to combine. Pour over the meatballs.
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Add the peppers on top of the meatballs. Slice the butter into pats and place over the meatballs.
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Cover the slow cooker and cook on low heat for 4 hours.
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Stir well before serving to coat the meatballs in the sauce.
Tips & Notes:
You can use any variety of meatballs, but we prefer the homestyle flavor with the seasonings in this recipe.
We find this to be pretty salty, so we only use ½ the packets of au jus and ranch seasoning. You may use the full packet, but it will be quite salty.
To reduce sodium further, use brown gravy mix in place of au jus and make a homemade ranch powder rather than using the packets.
Mild banana peppers may be used in place of the pepperoncini if you’re concerned about spice, but we don’t find the pepperoncini to make this spicy at all.
There are between 65 and 70 meatballs in a 32 ounce bag. We estimate around 8 meatballs per serving for a meal or around 3 per person as an appetizer.