Ingredients:

  • 2 lbs frozen Italian-style beef meatballs
  • 1 oz Au Jus gravy mix packet
  • 1 oz dry Ranch seasoning mix packet
  • 0.5 cup unsalted butter, sliced into pats
  • 10 whole pepperoncini peppers
  • 0.25 cup pepperoncini brine

Instructions:

  1. Place the frozen beef meatballs into the bottom of a 6-quart slow cooker, spreading them in an even layer for uniform heating.
  2. Evenly sprinkle the dry au jus gravy mix and the dry ranch seasoning over the top of the meatballs. Do not stir at this stage to prevent clumping.
  3. Distribute the sliced butter pats across the seasoned meatballs. Add the whole pepperoncini peppers and pour the brine around the edges of the pot.
  4. Cover and cook on Low for 4 hours. At the 2-hour mark, gently stir with a silicone spatula to incorporate the melting butter and spices into a cohesive gravy.
  5. Once the meatballs reach an internal temperature of 165°F and the sauce is emulsified, serve warm.