I came up with a twist on traditional corned beef and cabbage last week while trying to sleep. My wife was not too happy when I woke her up after she had just fallen asleep, to tell her about it. I have to learn to type my thoughts into my phone in these waking moments. Luckily she loved the final product.
I have made this recipe many times and cooked the meatballs two different ways: baked and sautéed. Both worked equally well, but I prefer baking them in mini muffins pans or on a cookie sheet lined with parchment paper. Turn after 10 minutes to give meatballs a crispy coating, with less fat. You can saute for extra crispness if you would like. Serve with Homemade Thousand Island Dressing.
I hope this recipe gives you the Luck of the Irish.
- 3 slices bacon
- 4 cups finely shredded cabbage (You could use packaged slaw cabbage)
- 1 yellow onion
- 1 clove garlic, minced
- 1 tbsp. Thyme
- 1 tsp. caraway seeds
- 1 tsp. salt
- 1/2 tsp. white pepper
- 1 lb minced corned beef (I prefer fresh cooked but you can use deli corned beef)
- 3 eggs, lightly beaten
- 4 slices rye bread for breadcrumbs.
- 1 cup finely shredded Swiss cheese
- 1 tsp. olive oil
- Cooking Spray
- 1 cup mayonnaise
- 1/2 cup ketchup
- 1/3 cup sweet pickle relish
- 1 tsp horseradish
- pinch of salt and pepper to taste
- Preheat oven to 400°F
- Cook corned beef according to package directions and cool. (You can also use corned beef from the deli.)
- Cook bacon in large pan until crisp. Remove bacon and finely chop, set aside. Do not drain bacon grease.
- In food processor shred cabbage.
- Combine cabbage, onion, garlic, bacon, Thyme, caraway, salt and pepper to pan and saute for about ten minutes on medium heat until vegetables have softened.
- Remove mixture from pan and cool completely.
- Use food processor to finely chop corned beef.
- If bread slices are not stale, lightly toast or dry out bread in 200 degree oven for ten minutes.
- In food processor, pulse bread into fine crumbs.
- Combine with corned beef, Swiss cheese, and eggs in a large bowl.
- Add vegetables to corned beef and combine.
- Use melon baller or teaspoon to form 1 inch meatballs and place on a parchment paper covered baking sheet.
- Chill until ready to cook.
- Can be made a day ahead.
- To cook, bake in mini muffins pans lightly coated with cooking spray or on a cookie sheet lined with parchment paper.
- Turn meatballs after 10 minutes.
- Combine all ingredients and chill until ready to serve.
First published by Quinn Caudill for Dadwhats4dinner.com © March 2015.
Updated February 2016.
I also will be bringing Reuben Meatballs to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties Page for other great places to find new recipes.
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Check out my other St Patrick’s Day recipe’s!