Step-by-Step Guide
Step 1: Prepare the Slow Cooker
Start by placing the frozen meatballs directly into your slow cooker. There’s no need to thaw them first – cooking them from frozen makes this dish quick and easy to prepare.
Step 2: Mix the Sauce
In a mixing bowl, combine the ranch dressing mix, au jus gravy mix, water, and pepperoncini juice. Whisk until the mixes are fully dissolved. This will create the flavorful sauce base that will slowly cook and infuse the meatballs with a savory, tangy essence.
Step 3: Pour Sauce Over Meatballs
Pour the prepared sauce over the meatballs in the slow cooker. Stir gently to ensure that the meatballs are well-coated with the sauce, which will help the flavors penetrate each bite.
Step 4: Add Butter and Peppers
Place slices of butter on top of the meatballs, distributing them evenly. As the butter melts, it will create a rich, silky sauce. Finally, arrange the whole pepperoncini peppers on top. These peppers will infuse their unique tangy flavor throughout the dish, adding depth and complexity without being overly spicy.
Step 5: Slow Cook to Perfection
Cover the slow cooker and set it to low for 3-4 hours. The low and slow cooking process ensures that the meatballs become tender and that the sauce flavors meld perfectly.
Stir the meatballs gently once or twice during cooking to ensure even coating and prevent sticking.
Step 6: Serve and Enjoy
Once the meatballs are cooked through and tender, it’s time to serve! Plate the meatballs with a generous helping of sauce, and garnish with chopped fresh parsley or a sprinkle of shredded mozzarella if desired. These meatballs can be served as an appetizer, main course, or over pasta, rice, or mashed potatoes for a complete meal.
