Tangy Crockpot Pepperoncini Meatballs
Tender beef meatballs slow-cooked in a zesty, tangy pepperoncini brine. A perfect balance of spice and acidity for any occasion.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American-Italian Fusion
Ingredients
Scale
- 2 lbs ground beef (80/20)
- 1 jar (16 oz) pepperoncinis
- 1 cup pepperoncini brine
- 3 cloves garlic, minced
- 2 tbsp brown sugar
- 2 tbsp cornstarch
- 1 tbsp cold water
- 1 tsp black pepper
- 1 tsp onion powder
Instructions
- In a large bowl, combine ground beef with black pepper and onion powder. Roll into 1-inch meatballs.
- Place meatballs in the slow cooker in a single or double layer.
- In a separate bowl, whisk together pepperoncini brine, minced garlic, and brown sugar.
- Slice the pepperoncinis and add them to the liquid mixture.
- Pour the sauce over the meatballs in the slow cooker.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours.
- Mix cornstarch and water to create a slurry; stir into the sauce during the last 30 minutes of cooking.
- Serve warm with toothpicks or on sliders.