Enjoy a hearty and comforting dish with our Corned Beef Meatballs and Cabbage. This recipe combines Certified Angus Beef ® ground beef and corned beef brisket to create flavorful meatballs, simmered with tender cabbage and carrots in a savory beef stock. Perfect for a family dinner, this dish is both satisfying and delicious.

Instructions

Prepare Meatballs: Cut the corned beef brisket into 1-inch cubes and keep cold. In a food processor, pulse the corned beef until it reaches the consistency of coarse ground beef. Combine the corned beef, ground beef, breadcrumbs, and 1/2 teaspoon pepper in a bowl. Form into 12 meatballs and refrigerate.

Preheat Oven: Preheat your oven to 300°F.

Sear Meatballs: In a Dutch oven with a lid, heat the canola oil over medium-high heat. Sear the meatballs, rotating to brown all sides, then transfer them to a clean plate.

Sauté Vegetables: Reduce the heat to medium-low. Add the onion and garlic to the Dutch oven and sauté for 3 minutes. Add the caraway seeds and cabbage, and cook for an additional 2 minutes.

Simmer and Bake: Stir in the beef stock, carrots, salt, and remaining 1/2 teaspoon pepper. Place the meatballs on top of the vegetable mixture, cover the Dutch oven, and bake in the preheated oven for 1 hour.

Serve: Remove from the oven and serve hot.

Notes

Chill Meatballs: Ensure the meatballs are well-chilled before searing to help them hold their shape.

Even Browning: Rotate the meatballs frequently during searing to ensure they brown evenly on all sides.

Serve with Crusty Bread: Pair the dish with crusty bread to soak up the flavorful broth.

Corned Beef Meatballs and Cabbage