Description
A savory and easy-to-make dish that transforms frozen meatballs with the tang of pepperoncini and ranch dressing, perfect for gatherings or weeknight dinners.
Ingredients
Scale
- 1 (26-ounce) bag frozen meatballs
- 1 packet au jus gravy mix
- 1 packet ranch seasoning mix
- 1 (16-ounce) jar sliced pepperoncini peppers (with juice)
- ½ cup water
- ½ cup butter, diced
Instructions
- Pour the frozen meatballs into your crockpot.
- Sprinkle the au jus gravy mix and ranch seasoning evenly over the meatballs.
- Add the sliced pepperoncini peppers along with their juice, and pour in ½ cup of water.
- Scatter the diced butter on top of everything.
- Cover and cook on LOW for 3-4 hours, stirring occasionally to ensure even cooking.
- Once done, serve hot as an appetizer or over your favorite potatoes or noodles.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Consider adding garlic, onions, or cream cheese to elevate the flavor.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg