Pioneer Woman Drip Beef Meatballs is made with ground chuck steak, seasoned breadcrumbs, mozzarella cheese, fresh parsley, grainy Dijon mustard, and caramelized onions, plus sliced pepperoncini and garlic. This delicious Pioneer Woman Drip Beef Meatballs recipe creates a hearty dinner that takes about 2 hours and 40 minutes to prepare and can serve up to 12 people.
Ingredients Needed:
Caramelized Onions:
- 4 tablespoons (1/2 stick) salted butter
- 2 large onions, thinly sliced
- Kosher salt (to taste)
Meatballs:
- 2 pounds ground chuck steak
- 2/3 cup seasoned breadcrumbs
- 2/3 cup grated mozzarella cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon grainy Dijon mustard
- 1 large egg, beaten
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 2 teaspoons cornstarch
- 1 cup beef stock
- One 16-ounce jar sliced pepperoncini, plus the liquid from the jar
- One 2-ounce packet French onion soup mix
- 3 cloves garlic, minced
- 12 hotdog or brat buns
How To Cook Drip Beef Meatballs:
- Caramelize the Onions: Melt the butter in a large skillet over medium heat. Add the sliced onions and a large pinch of kosher salt. Cook, stirring frequently, until the onions are dark golden brown and caramelized, about 20 minutes. Remove from heat, transfer to a storage container, let cool, and refrigerate until ready to serve.
- Prepare the Meatball Mixture: In a large bowl, combine the ground chuck, seasoned breadcrumbs, mozzarella, parsley, mustard, beaten egg, 2 teaspoons of kosher salt, and freshly ground black pepper. Mix until well combined.
- Form the Meatballs: Using a tablespoon, scoop and roll the mixture into meatballs (you should have about 60). Place them on a baking sheet, cover tightly with plastic wrap, and refrigerate for at least 2 hours or overnight.
- Cook in the Slow Cooker: In a 6-quart slow cooker, mix the cornstarch with 4 teaspoons of water. Add the beef stock, pepperoncini (with liquid), French onion soup mix, and minced garlic. Carefully add the meatballs and stir to coat. Cook on high for about 2 hours, or until the meatballs are cooked through.
- Serve: Just before serving, reheat the caramelized onions in a pan over medium heat. Serve the meatballs with hotdog or brat buns and the warm caramelized onions on the side.
Recipe Tips
- Chill the Meatballs: After forming the meatballs, refrigerate them for at least 2 hours. This helps them hold their shape while cooking and prevents them from falling apart in the slow cooker.
- Use Fresh Ingredients: Fresh parsley and high-quality ground chuck will enhance the flavor of your meatballs. Avoid using stale breadcrumbs for the best texture.
- Adjust Seasoning: Taste your meatball mixture before cooking. Feel free to add more salt, pepper, or mustard to suit your taste.
- Don’t Skip the Cornstarch: Mixing cornstarch with water before adding it to the slow cooker helps to thicken the sauce and gives it a great texture. Make sure to mix it well to avoid clumps.
- Serve Immediately: For the best flavor and texture, serve the meatballs right after cooking. If you need to hold them, keep them on low heat in the slow cooker to prevent them from drying out.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Drip Beef Meatballs cool to room temperature. Then, put them in an airtight container and keep them in the fridge for up to 3 days.
- Freeze: You can freeze the meatballs for 3 months. Once they are cool, put them in a freezer-safe bag or container. To eat, thaw them in the fridge overnight before reheating.
- Reheating: To reheat Drip Beef Meatballs, place them in a saucepan over low heat, stirring occasionally until warmed through, or microwave them in a microwave-safe dish covered with a damp paper towel for 1-2 minutes until hot.
Nutrition Facts
Serving Size: 1 meatball (approx. 60 meatballs total)
- Calories: 260
- Total Fat: 21g
- Saturated Fat: 9g
- Trans Fat: 1g
- Cholesterol: 40mg
- Sodium: 520mg
- Total Carbohydrate: 6g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 15g
More Pioneer Woman Recipe:
- Pioneer Woman Turkey Meatballs
- Pioneer Woman Whiskey Meatballs
- Pioneer Woman Porcupine Meatballs
- Pioneer Woman Arrabiata Sauce
- Pioneer Woman Broccoli And Cauliflower Casserole
Pioneer Woman Drip Beef Meatballs
Description
Pioneer Woman Drip Beef Meatballs is made with ground chuck steak, seasoned breadcrumbs, mozzarella cheese, fresh parsley, grainy Dijon mustard, and caramelized onions, plus sliced pepperoncini and garlic. This delicious Pioneer Woman Drip Beef Meatballs recipe creates a hearty dinner that takes about 2 hours and 40 minutes to prepare and can serve up to 12 people.
Ingredients
Caramelized Onions:
Meatballs:
Instructions
- Caramelize the Onions: Melt the butter in a large skillet over medium heat. Add the sliced onions and a large pinch of kosher salt. Cook, stirring frequently, until the onions are dark golden brown and caramelized, about 20 minutes. Remove from heat, transfer to a storage container, let cool, and refrigerate until ready to serve.
- Prepare the Meatball Mixture: In a large bowl, combine the ground chuck, seasoned breadcrumbs, mozzarella, parsley, mustard, beaten egg, 2 teaspoons of kosher salt, and freshly ground black pepper. Mix until well combined.
- Form the Meatballs: Using a tablespoon, scoop and roll the mixture into meatballs (you should have about 60). Place them on a baking sheet, cover tightly with plastic wrap, and refrigerate for at least 2 hours or overnight.
- Cook in the Slow Cooker: In a 6-quart slow cooker, mix the cornstarch with 4 teaspoons of water. Add the beef stock, pepperoncini (with liquid), French onion soup mix, and minced garlic. Carefully add the meatballs and stir to coat. Cook on high for about 2 hours, or until the meatballs are cooked through.
- Serve: Just before serving, reheat the caramelized onions in a pan over medium heat. Serve the meatballs with hotdog or brat buns and the warm caramelized onions on the side.
Notes
- Chill the Meatballs: After forming the meatballs, refrigerate them for at least 2 hours. This helps them hold their shape while cooking and prevents them from falling apart in the slow cooker.
- Use Fresh Ingredients: Fresh parsley and high-quality ground chuck will enhance the flavor of your meatballs. Avoid using stale breadcrumbs for the best texture.
- Adjust Seasoning: Taste your meatball mixture before cooking. Feel free to add more salt, pepper, or mustard to suit your taste.
- Don’t Skip the Cornstarch: Mixing cornstarch with water before adding it to the slow cooker helps to thicken the sauce and gives it a great texture. Make sure to mix it well to avoid clumps.
- Serve Immediately: For the best flavor and texture, serve the meatballs right after cooking. If you need to hold them, keep them on low heat in the slow cooker to prevent them from drying out.
Pioneer Woman Drip Beef Meatballs