Sheet Pan Corned Beef Meatballs and Cabbage

Sheet Pan Corned Beef Meatballs and Cabbage

Looking for a sure-fire way to impress this St. Patrick’s Day? You can’t go wrong with this classic Irish corned beef and cabbage dish. Spice up your entree with a dash of grainy mustard to make your guests green with envy!

6

Servings

40 mins

Total time

* Estimated price based on adding all ingredients to cart.

Main Ingredients

  • 2 tablespoons panko bread crumbs
  • 2 tablespoons milk
  • 8 ounces corned beef, diced into 1/2-inch pieces
  • 8 ounces 85/15 ground beef
  • 1 egg
  • 1 tablespoon Dijon mustard
  • 1 small cabbage, cut into 8 wedges
  • 4 carrots, cut in half and then into 4-inch pieces
  • 12 small red potatoes, quartered
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Cooking Instructions

Step 1

Preheat oven to 400°. Combine panko and milk in a small bowl. Set aside. Place corned beef in a food processor and pulse until finely shredded. Add ground beef, panic mixture, egg and Dijon mustard. Pulse until combined.

Step 2

Place cabbage, carrots and potatoes on a rimmed baking sheet sprayed with non-stick spray. Drizzle with olive oil, salt and pepper. Toss lightly to combine and arrange in the middle of the baking sheet, leaving about 1 inch on the edges of the pan.

Step 3

Using a 1 ½-inch cookie scoop, make meatballs and place on the edge of the baking sheet. Bake in oven for 20-25 minutes, until meatballs reach an internal temperature of 160° and the potatoes are fork tender. Serve.

Step 4 :: Helpful suggestions

Buy a piece of corned beef from the deli section of the store, then cut into cubes.

Step 5

Serve the meatballs with any type of mustard for dipping.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.