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!
- 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
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.
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.
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.
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.