Mashed potatoes or steamed rice, for serving (optional)
Instructions
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.
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).
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.
