Fightin' Irish Balls #SundaySupper
This amazing recipe is an exerpt from The Meatball Shop Cookbook by Daniel Holzman & Michael Chernow with Lauren Deen
  • 2 Tablespoons Olive Oil
  • 1½ Pounds of Cooked Corned Beef, Finely Chopped
  • ½ Pound of Ground Turkey Thighs or Ground Pork
  • 2 Cups of Mashed Potatoes at Room Temperature
  • 1 Cup of Cabbage, finely diced
  • 2 Large Eggs
  • ½ Cup of breadcrumbs
  • 2 Tablespoons of Whole Grain Mustard
  • 1 Teaspoon of Salt
  • ½ Teaspoon freshly ground Black Pepper
  1. Preheat the oven to 450 degrees
  2. Drizzle the olive oil into a 9 x 13 inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  3. Combine the corned beef, ground turkey or pork, potatoes, cabbage, eggs, bread crumbs, mustard, salt, and Pepper in a large mixing and mix by hand until thoroughly incorporated.
  4. Roll the mixture into round, golf ball sized meatballs (about 1½ inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly in even rows vertically and horizontally to form a grid. the meatballs should be touching one another.
  5. Roast in the oven for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should be 165 degrees.
  6. Allow the meatballs to cool for 5 minutes before serving.
Recipe by Monica's Table at