Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, whisk together the au jus seasoning mix, ranch dressing, beef broth, pepperoncini juice, and heavy cream until smooth.
- Place frozen meatballs directly into the slow cooker without thawing, spreading them out evenly.
- Pour the sauce mixture over the frozen meatballs, ensuring they are well covered.
- Add the whole pepperoncini peppers throughout the meatballs and sauce in the slow cooker.
- Cover and set to cook on low for 6-7 hours or on high for 3-4 hours.
- Once cooked, serve the meatballs warm over rice, mashed potatoes, or use toothpicks for appetizers.
Nutrition
Notes
These meatballs are freezer-friendly and ideal for meal prep, allowing for easy reheat meals.
