Drip Beef Meatballs
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 430
- Total Fat
- 31
- Saturated Fat
- 14
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 24
- Cholesterol
- 104
- Sodium
- 1491
- Total: 4 hr 45 min (includes chilling time)
- Active: 45 min
Ingredients
Caramelized Onions:
4 tablespoons (1/2 stick) salted butter
2 large onions, thinly sliced
Kosher salt
Meatballs:
2 pounds ground chuck steak
2/3 cup seasoned breadcrumbs
2/3 cup grated mozzarella
1/4 cup chopped fresh parsley
1 tablespoon grainy Dijon mustard
1 large egg, beaten
Kosher salt and freshly ground black pepper
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
Directions
Special equipment:
a 6-quart slow cooker- 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.
- 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.
- 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.
- 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.