I love corned beef and cabbage but finding it with well sourced organic meat is near impossible, even around St Patty’s Day. I want to try and make my own soon but until then, these meatballs are a great substitute. Somehow I couldn’t find a single corned beef meatball recipe on the internet. I don’t know why, they are a quick way to get that classic flavor. I serve them with either mashed or roasted potatoes and sautéed cabbage. And some mustard for dipping.
Corned Beef Meatballs
makes 2 dozen meatballs
2 lbs ground meat
1/8 tsp each crushed bay leaves, ground coriander seed, ground cardamom seed, ground mustard seed, garlic powder, allspice, black pepper, and salt.
Mix it all together with the ground beef. Let it marinate in the refrigerator for at least 20 minutes or overnight. Roll into 1 inch balls. Cook in oven at 350 F for 20 minutes, or until center is no longer pink.