Easy Crockpot Meatballs (Print Version)
# Ingredients:
01 -
26-ounce bag of frozen meatballs (you'll get around 55 to 60 in there)
02 -
16-ounce jar of mild pepperoncini peppers with all their juice
03 -
1 package of ranch seasoning
04 -
1 package of brown gravy seasoning
05 -
1 stick of butter, sliced into thin pieces
# Instructions:
01 -
Give your slow cooker a quick spray with cooking spray so nothing sticks. Toss in those frozen meatballs straight from the bag - no need to thaw them. Pour in the entire jar of pepperoncini peppers, juice and all. Sprinkle both seasoning packets over everything and give it all a good mix to distribute the seasonings.
02 -
Take those thin butter slices and arrange them across the top of your meatball mixture. They'll melt down and create that rich, creamy sauce everyone loves.
03 -
Pop the lid on and set your slow cooker to high for 3 to 4 hours if you're in a bit of a hurry, or go low for 6 to 7 hours if you've got time. Either way works perfectly.
04 -
These meatballs are incredible over creamy mashed potatoes, fluffy rice, buttery egg noodles, or even just some roasted veggies. Whatever sounds good to you!
# Notes:
01 -
If you're worried about the pepper chunks, here's a trick: remove the stems and blend the peppers with their juice in a food processor before adding them. It won't be perfectly smooth, but you won't have big pepper pieces floating around either.
02 -
Want a thicker, more gravy-like sauce? Mix together 1 tablespoon of cornstarch with 1/4 cup of cold water until smooth, stir it into your cooked meatballs, and let everything cook on high for another 10 to 15 minutes.
03 -
Feel free to swap in banana peppers if you can't find pepperoncini. Go for medium heat peppers if you like a bit more kick, or stick with mild for a family-friendly version.