Corned Beef Meatballs and Cabbage recipe provided by the Certified Angus Beef® brand.

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Corned Beef Meatballs and Cabbage

Serves 6

Meatballs made with a combo of ground beef and corned beef are braised with cabbage, carrots, onion, and caraway. Make this classic comfort food recipe with a twist for a hearty family meal.

Ingredients:

  • 3/4 pound Certified Angus Beef ® ground beef (80/20)
  • 3/4 pound Certified Angus Beef ® corned beef brisket, trimmed of excess fat
  • 1/4 cup panko-style bread crumbs
  • 1 teaspoon pepper, divided
  • 2 teaspoons canola oil
  • 1 small yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon caraway seeds
  • 1/2 head cabbage, thinly sliced
  • 1 cup beef stock
  • 2 carrots, cut into 1/2-inch slices
  • 1 teaspoon salt

Instructions:

  1. Cut brisket into 1-inch cubes and keep cold. In a food processor, pulse corned beef to consistency of coarse ground beef. Combine both grinds, breadcrumbs and 1/2-teaspoon pepper. Form 12 meatballs and refrigerate.
  2. Preheat oven to 300°F. In a Dutch oven with lid, heat oil over medium high heat; sear meatballs. Rotate to brown all sides and transfer to a clean plate.
  3. Reduce heat to medium low, add onion and garlic, sear for 3 minutes. Add caraway and cabbage and cook 2 more minutes.
  4. Stir in beef stock, carrots, salt and remaining 1/2-teaspoon pepper. Top with meatballs and cover. Bake 1 hour.

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