Pioneer Woman Drip Beef Meatballs Recipe

This Pioneer Woman Drip Beef Meatballs recipe is a hearty and savory dish, which is made in the slow cooker with a rich French onion and pepperoncini sauce. It’s the perfect crowd-pleasing meal for sandwiches, ready in about 2 hours and 40 minutes.

Pioneer Woman Drip Beef Meatballs Ingredients

For the Caramelized Onions:

• 4 tablespoons (1/2 stick) salted butter
• 2 large onions, thinly sliced
• Kosher salt, to taste

For the 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
• 2 teaspoons kosher salt
• Freshly ground black pepper, to taste

For the Sauce:

• 2 teaspoons cornstarch
• 4 teaspoons water
• 1 cup beef stock
• 1 (16-ounce) jar sliced pepperoncini, plus the liquid from the jar
• 1 (2-ounce) packet French onion soup mix
• 3 cloves garlic, minced

For Serving:

• 12 hotdog or brat buns

How To Make Pioneer Woman Drip Beef Meatballs

1. Caramelize the Onions: In a large skillet, melt the butter over medium heat. Add the sliced onions and a large pinch of kosher salt. Cook, stirring frequently, for about 20 minutes, until the onions are dark golden brown and caramelized. Transfer to a container, let cool, and refrigerate until ready to serve.
2. Mix the Meatballs: In a large bowl, gently combine the ground chuck, seasoned breadcrumbs, mozzarella cheese, parsley, mustard, beaten egg, 2 teaspoons of kosher salt, and a few grinds of black pepper. Mix until just combined.
3. Form and Chill the Meatballs: Using a tablespoon, scoop and roll the mixture into meatballs (this should make about 60). Place them on a baking sheet, cover tightly with plastic wrap, and refrigerate for at least 2 hours or overnight. This step is crucial to help them hold their shape.
4. Prepare the Slow Cooker Sauce: In a 6-quart slow cooker, whisk the cornstarch with 4 teaspoons of water to create a slurry. Stir in the beef stock, the entire jar of pepperoncini with their liquid, the French onion soup mix, and the minced garlic.
5. Cook the Meatballs: Carefully add the chilled meatballs to the slow cooker and stir gently to coat them in the sauce. Cover and cook on high for about 2 hours, or until the meatballs are cooked through.
6. Serve: Just before serving, gently reheat the caramelized onions in a pan. Serve the meatballs and plenty of the “drip” sauce in hotdog or brat buns, topped with the warm caramelized onions.

Recipe Tips

• How to keep meatballs from falling apart? Chilling the formed meatballs for at least 2 hours (or overnight) is the most important step. This helps them firm up so they don’t disintegrate during the slow cooking process.
• How to get the best flavor? Using fresh parsley and a good quality ground chuck (80/20 is great) will provide the best flavor and result in juicy, tender meatballs.
• How do I get a thick sauce? Don’t skip the cornstarch slurry. Whisking the cornstarch with a little cold water before adding it to the slow cooker ensures it will dissolve smoothly and thicken the sauce beautifully without any lumps.
• Can I adjust the seasoning? Of course. Feel free to taste the meatball mixture before you form the meatballs (if you are comfortable doing so) and adjust the salt, pepper, or mustard to your preference.

What To Serve With Drip Beef Meatballs

These savory, tangy meatballs are designed to be served as sandwiches.

• On hotdog or brat buns with caramelized onions (as suggested)
• Over creamy mashed potatoes or egg noodles
• With a side of provolone cheese for a true “Philly” style experience

How To Store Drip Beef Meatballs

• Refrigerate: Store leftover meatballs and their sauce in an airtight container in the refrigerator for up to 4 days.
• Reheat: Reheat gently in a pot on the stovetop, in the microwave, or by placing them back in the slow cooker on the “warm” or “low” setting.

Drip Beef Meatballs Nutrition Facts

• Calories: 260 kcal
• Protein: 15g
• Fat: 18g
• Carbohydrates: 10g
• Sodium: 950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Turkey Meatballs Recipe
• Pioneer Woman Whiskey Meatballs Recipe
• Pioneer Woman Porcupine Meatballs Recipe

Pioneer Woman Drip Beef Meatballs Recipe

Recipe by Marry ThompsonCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

2

hours 

Calories

260

kcal

Tender and flavorful ground chuck meatballs slow-cooked in a savory and tangy French onion and pepperoncini broth, perfect for serving in buns.

Ingredients

• Onions: 4 tbsp butter, 2 large onions, salt.

• Meatballs: 2 lbs ground chuck, ⅔ cup seasoned breadcrumbs, ⅔ cup grated mozzarella, ¼ cup parsley, 1 tbsp Dijon mustard, 1 egg, salt, pepper.

• Sauce: 2 tsp cornstarch, 1 cup beef stock, 1 (16-oz) jar sliced pepperoncini with liquid, 1 packet French onion soup mix, 3 cloves garlic.

• Serving: 12 hotdog buns.

Directions

• Caramelize the onions in butter until dark golden brown, about 20 minutes. Cool and refrigerate.
• Gently mix all meatball ingredients. Form into about 60 small meatballs.
• Place meatballs on a baking sheet, cover, and chill for at least 2 hours.
• In a 6-quart slow cooker, make a slurry with the cornstarch and a little water. Stir in the beef stock, the entire jar of pepperoncini with its liquid, the soup mix, and the garlic.
• Gently add the chilled meatballs and stir to coat.
• Cover and cook on HIGH for 2 hours until the meatballs are cooked through.
• Serve hot in buns, topped with the reheated caramelized onions.

Notes

• Chilling the meatballs before cooking is a crucial step to help them hold their shape.
• Using fresh parsley and good quality ground chuck will result in the best flavor.
• Don’t skip the cornstarch slurry, as it helps to thicken the sauce.
• These are perfect for parties and can be kept warm in the slow cooker.