Tender Crockpot Mississippi Meatballs

in Rich Butter Ranch Pepper SauceIngredients:2 lbs frozen homestyle meatballs1 packet ranch seasoning mix1 packet au jus gravy mix1/2 cup unsalted butter6 pepperoncini peppers1/4 cup pepperoncini juice2 cloves garlic, minced1 teaspoon onion powder1/2 teaspoon smoked paprikaFresh parsley for garnishMashed potatoes, rice, or egg noodles for servingDirections:Place frozen meatballs into the slow cooker in an even layer.Sprinkle ranch seasoning mix and au jus gravy mix evenly over the meatballs.Add butter slices on top of the meatballs.Scatter pepperoncini peppers throughout the slow cooker and pour in the pepperoncini juice.Add minced garlic, onion powder, and smoked paprika.Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.Stir gently halfway through cooking to coat the meatballs in the buttery ranch sauce.Once the sauce is rich and bubbling, garnish with chopped parsley.Serve hot over mashed potatoes, rice, or buttered egg noodles.Prep Time: 10 minutes | Cooking Time: 6 hours | Total Time: 6 hours 10 minutesKcal: 560 kcal | Servings: 6 servings