Sheet Pan Corned Beef Meatballs and Cabbage

Sheet_pan_Corned_Beef_Cabbage

Sheet Pan Corned Beef Meatballs and Cabbage

Looking for a sure-fire 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 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

 

Sale_corned_beef_and_Cabbage_Safeway

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, 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.

 

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.

Sheet_pan_Corned_Beef_Cabbage

Sheet Pan Corned Beef Meatballs and Cabbage

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Print Pin Rate
Course: Main Course
Cuisine: American, Irish
Keyword: corned beef and cabbage, Sheet Pan Corned Beef Meatballs
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories:
Author: Safeway

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

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.

Sheet_pan_Corned_Beef_Cabbage

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