Ingredients:

  • 32 oz frozen meatballs
  • 0.5 cup unsalted butter
  • 1 oz dry au jus mix
  • 1 oz dry ranch seasoning mix
  • 10 whole pepperoncini peppers
  • 2 tbsp pepperoncini brine

Instructions:

  1. Place the frozen meatballs directly into the slow cooker; do not thaw.
  2. Sprinkle the dry ranch seasoning and dry au jus mix evenly over the top of the meatballs.
  3. Scatter the whole pepperoncinis and pour the brine over the mixture.
  4. Place the stick of butter directly on top of the meatballs.
  5. Cover and cook on Low for 4 hours until the sauce is mahogany-colored.
  6. Gently stir the meatballs to emulsify the melted butter and seasonings into a glossy sauce before serving.