Sheet Pan Corned Beef Meatballs and Cabbage
Looking for a surefire way to impress this St. Patrick’s Day? Buck tradition by going with a Sheet Pan Corned Beef Meatball and Cabbage recipe. Spice up your entree with a dash of grainy mustard to make your guests green with envy!
Take advantage of the hot sales on corned beef, cabbage and carrots to make this sheet pan corned beef dish.
Ingredients
- 2 tablespoons panko bread crumbs
- 2 tablespoons milk
- 8 ounces of corned beef brisket, 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
How to Make Corned Beef Meatballs
Using a combination of corned beef and ground beef, you will impart a delicious savory flavor to your meatballs that you can only get from corned beef.
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, panko 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 them on the edge of the baking sheet. Bake in the oven for 20-25 minutes, until meatballs reach an internal temperature of 160° and the potatoes are fork-tender.
Serve the meatballs with any type of mustard for dipping.
What to Serve with Corned Beef Meatballs?
Serve the meatballs with the roasted cabbage and carrots and also make a batch of colcannon or Irish mashed potatoes on the side.
Check out additional recipes you can make to celebrate St. Patrick’s Day here:
The Best Beer Braised Instant Pot Corned Beef & Cabbage
The Hashinator & Corned Beef Hash Skillet Recipe
How to Make the Perfect Corned Beef & Cabbage
Healthier Minty Shamrock Shake
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
Instructions
- Using a combination of corned beef and ground beef, you will impart a delicious savory flavor to your meatballs that you can only get from corned beef.
- 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 them on the edge of the baking sheet. Bake in the oven for 20-25 minutes, until meatballs reach an internal temperature of 160° and the potatoes are fork-tender. Serve.
Notes
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