Description
This Crock Pot Meatballs with Pepperoncini recipe combines tender frozen meatballs with tangy pepperoncini peppers and a flavorful blend of Au Jus and ranch seasoning, all slow-cooked with butter to create a rich, savory dish perfect for a crowd or easy weeknight meal.
Ingredients
Scale
Meatballs & Seasonings
- 32 ounces Frozen Meatballs
- 1 ounce Au Jus Gravy Mix
- 1 ounce Ranch Dressing Mix
Pepperoncini & Butter
- 8 Mild Pepperoncini Peppers
- 1/4 cup Pepperoncini Juice (from the jar of peppers)
- 1/2 cup Butter (sliced into pieces)
Instructions
- Prepare the Meatballs: Place the frozen meatballs in the bottom of the crock pot in an even layer to ensure they cook uniformly.
- Add Seasonings: Sprinkle the ranch dressing mix and Au Jus gravy mix evenly over the meatballs to season them thoroughly.
- Add Pepperoncini: Arrange the mild pepperoncini peppers on top of the meatballs and pour in the pepperoncini juice for a tangy and slightly spicy flavor infusion.
- Add Butter: Distribute the sliced butter pieces over the meatballs to add richness and help meld the flavors during cooking.
- Cook: Cover the crock pot and cook on low heat for 4 to 5 hours or on high heat for 2 to 3 hours, allowing the meatballs to heat through and absorb the seasonings.
- Combine: Once cooked, stir the ingredients thoroughly to combine the flavors evenly throughout the dish.
- Serve: Serve the meatballs warm, ideal as an appetizer or main course with sides like bread or rice.
Notes
- Using frozen meatballs saves prep time and ensures consistency in texture.
- Adjust the number of pepperoncini peppers to control the level of spice and tanginess.
- Butter adds a creamy richness, but can be reduced or substituted for a lower-fat option.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Serving with crusty bread or over mashed potatoes complements the flavors well.
