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Sheet_pan_Corned_Beef_Cabbage
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Sheet Pan Corned Beef Meatballs and Cabbage

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.