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In a large bowl add the meat, eggs, Louie's seasoning packet, Parmesan cheese, dried parsley, and a splash of the juice from the pepperoncini peppers. (Approximately one tablespoon)
Prepare one or two baking sheets, mix the meat until combined well but do not over-mix. Form meatballs about 1.5 inches to 2 inches thick. A reminder that they will shrink when cooking. Bake at 350° for 15 to 20 minutes, adjust the cook time to how your stove temps and how big you roll your balls.
In a slow cooker, add the jar of marinara. I usually add the water to the jar and shake to get all the sauce out. Add the jar of red peppers and the juices the peppers are in. Drain the pepperonicini peppers half way and add the remaining juice and all the peppers. Mix all this well.
Pull the meatballs from the oven and add them and the drippings to the slow cooker. Cook on high two hours, then it can be kept on low for 6 to 8 hours.
Serve with good bread and butter, your favorite pasta, or on their own!
*If you want to skip the oven completely, after rolling the meatballs, let them rest for 20 minutes, then add them to the slow cooker and cook on high heat for 4 hours before switching to low, then it can be kept at low 6 to 8 hours.