Close-up of Drip Beef Meatballs, as seen on The Pioneer Woman, season 33.
Recipe courtesy of Ree Drummond

Drip Beef Meatballs

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  • Level: Easy
  • Total: 4 hr 45 min (includes chilling time)
  • Active: 45 min
  • Yield: 10 to 12 servings
Ree often serves drip beef on game days, but when she wants to change things up a little, this meatball version, slow-cooked in just the same way as the original, is delicious. It’s a great dish for getting ahead, as it can be prepared the day before and reheated.


Caramelized Onions:



Special equipment:
a 6-quart slow cooker
  1. For the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions with a large pinch of salt. Cook, stirring, until the onions are dark golden brown and caramelized, about 20 minutes. Remove from the heat and transfer to a storage container with a lid. Let cool, then refrigerate until ready to serve.
  2. For the meatballs: Meanwhile, in a large bowl, mix the ground beef, breadcrumbs, mozzarella, parsley, mustard, egg, 2 teaspoons salt and 1 teaspoon pepper. Using a tablespoon scoop, portion and roll the meatballs (there will be approximately 60) and place them on a baking sheet. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to overnight.
  3. When ready to cook, mix the cornstarch with 4 teaspoons of water and add to a 6-quart slow cooker. Add the stock, pepperoncini with the liquid from the jar, French onion soup mix and garlic, then add the meatballs. Cook on high until the meatballs are cooked through, about 2 hours.
  4. Just before serving, reheat the onions in a pan over medium heat. Serve the meatballs alongside the buns and caramelized onions.

Cook’s Note

If you plan to serve the meatballs the next day, allow them to cool in the slow cooker and place the slow cooker insert in the fridge overnight. When ready to reheat, put the insert in the slow cooker and cook on high for 30 minutes. Reheat the onions in a small skillet and serve with the meatballs and buns.