Description
Tender homemade meatballs slow cooked in a buttery, tangy bath of ranch seasoning, au jus gravy mix, and pepperoncini juice, finished with whole pepperoncini peppers for the perfect savory bite.
Ingredients
- 2 lbs (907g) ground beef, 85/15 lean
- 1/2 cup (60g) plain breadcrumbs
- 1 large egg, beaten
- 1 tsp (6g) kosher salt
- 1 oz (28g) au jus gravy mix, 1 packet
- 1 oz (28g) dry ranch seasoning, 1 packet
- 1/2 cup (120ml) beef broth
- 1/2 cup (113g) unsalted butter, cut into 8 pats
- 8 whole pickled pepperoncini peppers
- 2 tbsp (30ml) pepperoncini juice
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, beaten egg, and kosher salt, mixing gently until just combined.
- Roll the mixture into evenly sized meatballs and arrange them in the bottom of a slow cooker.
- Sprinkle the au jus gravy mix and dry ranch seasoning evenly over the meatballs.
- Pour the beef broth and pepperoncini juice over the top.
- Scatter the pats of butter and whole pepperoncini peppers over the meatballs.
- Cover and cook on low for 4-5 hours, or until the meatballs are tender and cooked through.
- Gently stir before serving to coat the meatballs in the buttery pan sauce.
Notes
- Avoid overmixing the meatball mixture to keep them tender, not dense.
- Spoon extra sauce over the meatballs when serving for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 4 hours