Ingredients:

  • 1 bag (32 oz) frozen beef meatballs
  • 1 packet (1 oz) Au Jus gravy mix
  • 1 packet (1 oz) Dry Ranch seasoning mix
  • 1/2 stick (4 tbsp) unsalted butter
  • 1/2 cup pepperoncini pepper slices
  • 1/4 cup pepperoncini brine

Instructions:

  1. Place the frozen meatballs directly into the slow cooker.
  2. Sprinkle the dry au jus and ranch seasoning evenly over the meatballs.
  3. Add the butter pats and pour the pepperoncini brine over the mixture.
  4. Stir gently to ensure the meatballs are partially coated, then scatter the pepperoncini slices on top.
  5. Cover with a lid and cook on High for 3 hours or Low for 6 hours until the butter has melted into a velvety sauce and meatballs are heated through.
  6. Give the meatballs one final toss to incorporate the glaze. If the sauce is too thin, leave the lid off for the final 15 minutes of cooking to allow for reduction.