Description
Effortless yet elegant, these slow-cooked meatballs are glazed in a buttery, tangy jus with a whisper of heat, making them a comforting centerpiece.
Ingredients
Scale
- 2 pounds frozen or freshly made meatballs (beef, pork, or a mix)
- 1/2 cup unsalted butter, cut into pieces
- 1 packet (about 1 oz) au jus mix
- 1 packet (about 1 oz) ranch dressing mix
- 8–10 pepperoncini peppers, whole (reserve some juice for seasoning)
- 1/4 cup pepperoncini juice
- Fresh parsley, finely chopped (for garnish)
- Cracked black pepper (to finish)
Instructions
- Brown the meatballs briefly (optional). Heat a skillet over medium-high heat with a splash of oil. Sear meatballs for 1–2 minutes per side until a caramelized crust forms.
- Layer ingredients in the crockpot. Place meatballs in an even layer. Sprinkle the au jus and ranch mixes over them.
- Add butter and pepperoncini. Nestle the room-temperature butter pieces atop the meatballs and scatter pepperoncini around.
- Cook low and slow. Set the crockpot to low and cook for 3–4 hours, or on high for 1.5–2 hours.
- Finish and adjust seasoning. Stir gently to coat meatballs in the sauce and adjust seasoning as needed.
- Garnish and rest. Transfer to a warm serving dish, sprinkle with chopped parsley, and let rest for 5 minutes.
Notes
For best texture, cool completely before refrigerating. Warm gently when reheating to preserve tenderness.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 80mg