Ingredients

Ingredients

• 2 pounds frozen cooked bite-size meatballs (about 1/2 ounce each; do not thaw)
• 3/4 cup pepperoncini brine
• 3/4 cup drained sliced pepperoncini
• 1/2 cup water, plus more as needed
• 1 (1-ounce) packet ranch salad dressing and seasoning mix
• 1 (1-ounce) packet au jus gravy mix
• 8 tablespoons (1 stick) cold unsalted butter, cut into 8 pieces
• Mashed potatoes or steamed rice, for serving (optional)

Instructions

1. Stir 2 pounds frozen cooked bite-size meatballs, 3/4 cup pepperoncini brine, 3/4 cup drained sliced pepperoncini, 1/2 cup water, 1 (1-ounce) packet ranch salad dressing and seasoning mix, and 1 (1-ounce) packet au jus gravy mix together in a 4-quart or larger slow cooker until the mixes are dissolved.
2. Cover and cook until the meatballs are heated through, 2 to 2 1/2 hours on the HIGH setting or 3 to 4 hours on the LOW setting (you can leave them on the LOW setting for up to 6 hours total).
3. Uncover and stir in 1 stick chopped cold unsalted butter until the sauce is emulsified and glossy and the meatballs are well-coated. Taste the sauce and stir in up to 1/2 cup more hot water if desired for a less-salty sauce (but the consistency will be thinner). If serving from the slow cooker, turn to the warm setting. Otherwise, transfer the meatballs to a serving dish.

Recipe Notes

Stovetop variation: For a faster version, make the recipe on the stovetop. Make Steps 1 and 2 in a covered medium pot over medium-low heat, stirring occasionally, until the meatballs are heated through and the sauce thickens slightly, about 25 minutes. Stir in the cold butter until the sauce is emulsified and glossy.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.