Slow Cooker Ranch-Pepperoncini Meatballs

In 5- to 6-quart slow cooker, add meatballs, stock, pepperoncini with their juice and butter; sprinkle with au jus mix and seasoning. Cover and cook on high 2 hours or low 4 hours or until meatballs are heated through and liquid in slow cooker has slightly thickened. Makes about 54 meatballs and 1 1/8 cups sauce mixture.

Approximate nutritional values per serving (6 meatballs, 2 tablespoons sauce mixture): 296 Calories, 23g Fat, 9g Saturated Fat, 68mg Cholesterol, 1210mg Sodium, 9g Carbohydrates, 0g Fiber, 3g Sugars, 0g Added Sugars, 12g Protein