Elevate your meatball game with this mouthwatering crockpot recipe! Combining the tangy richness of balsamic vinegar, the mild sweetness of banana peppers, and a touch of honey, these slow-cooked meatballs are a flavorful twist on the classic.
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Ingredients
- 32-ounce bag frozen meatballs (use turkey or plant-based for variation)
- 1-ounce packet au jus gravy mix (low or no sodium if preferred)
- 1-ounce packet ranch dressing mix
- ½ cup water
- ¼ cup balsamic vinegar (for a tangy twist, or use beef broth as an alternative)
- ½ cup (1 stick) unsalted butter, sliced
- 6 banana peppers, whole or sliced (for a milder, slightly sweeter flavor compared to pepperoncini)
- 2 tablespoons honey (optional, for a hint of sweetness)
Instructions
- Prepare the Slow Cooker: Place the frozen meatballs into the bottom of a 6-quart slow cooker.
- Make the Sauce: In a mixing bowl, combine the au jus gravy mix, ranch dressing mix, water, and balsamic vinegar. Whisk until smooth.
- Coat the Meatballs: Pour the mixture over the meatballs and stir gently to coat them evenly.
- Top with Butter and Peppers: Distribute the sliced butter on top of the meatballs. Scatter the banana peppers over the butter. If using honey, drizzle it on top for an added layer of flavor.
- Cook Slowly: Cover and cook on low for 3-4 hours, stirring every 30-45 minutes to prevent sticking or burning.
- Serve with a Zesty Drizzle: Serve hot with the drippings as a gravy over the meatballs. These pair well with mashed potatoes, rice, or crusty bread.
Notes
- If you’re looking for a smoky kick, add 1 teaspoon of smoked paprika or chipotle powder to the sauce mixture.
- For extra creaminess, stir in 2 tablespoons of sour cream or cream cheese during the last 30 minutes of cooking.
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