Keyword corned beef and cabbage, Sheet Pan Corned Beef Meatballs
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Calories
Author Safeway
Ingredients
2tablespoonspanko bread crumbs
2tablespoonsmilk
8ouncescorned beefdiced into 1/2-inch pieces
8ounces85/15 ground beef
1egg
1tablespoonDijon mustard
1small cabbagecut into 8 wedges
4carrotscut in half and then into 4-inch pieces
12small red potatoesquartered
2tablespoonsextra virgin olive oil
1/2teaspoonkosher salt
1/4teaspoonblack 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.