Fightin’ Irish Balls for the #SundaySupper Meatball Event

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 When the #SundaySupper Movement announced their meatball event I signed up immediately.  Given that St. Patrick’s day is right around the corner it’s a no brainer to feature The Meatball Shop’s Fightin‘ Irish Balls.

IMG_5489What is a Fightin’ Irish Ball?  It’s a product of the creative team at The Meatball Shop in NYC.  I have no idea how long it’s been on their menu but I’m grateful to have this recipe in their cookbook to reference.  I make these every year at St. Patricks’s Day and they are such a hit.  

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If I’m having them for a main course I serve them with mashed potatoes and mushroom gravy using the recipes right out of their book.

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If I’m serving them as an appetizer I serve them with Thousand Island Dressing on a bed of cabbage.  Either way they are a winner.

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Have you ever been to The Meatball Shop? I go pretty much every time I visit NYC.  I have to admit that it’s hare for me to pass up the classic meatballs with red sauce but the array of meatballs they have is fascinating. The Fightin’ Irish Balls are my go to for the St. Patrick’s Festivities but I do love the Thai Balls and force myself to try new and exciting things on every visit.

This book is amazing!  It’s not often I make a recipe and use it without adding my own spin.  All of the recipes in this post are from the book.  I hope you enjoy them!IMG_5458

5.0 from 1 reviews
Fightin' Irish Balls #SundaySupper
 
This amazing recipe is an exerpt from The Meatball Shop Cookbook by Daniel Holzman & Michael Chernow with Lauren Deen
Ingredients
  • 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
Instructions
  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.
There are so many amazing recipes in this event!  Come by and see all of  Sunday Supper’s finest:

Meatball Appetizers:

Meatball Soups:

Main Dish Meatballs:

Meatball Desserts:

Plus Buffalo Chicken Meatballs and More Amazing Meatball Recipes  from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

5.0 from 1 reviews
Mushroom Gravy
 
This amazing recipe is an exerpt from The Meatball Shop Cookbook by Daniel Holzman & Michael Chernow with Lauren Deen
Ingredients
  • ¼ cup olive oil
  • 1 large onion, halved and cut into ⅛-inch slices
  • 1½ teaspoons salt
  • 1 tablespoon fresh thyme 1
  • pound bu¬tton mushrooms, wiped clean and cut into ¼-inch slices
  • ⅔ cup dry white wine
  • 4 cups chicken stock
  • 4 tablespoons (1/2 stick) unsalted butt¬er
  • ¼ cup all-purpose four
  • ⅓ cup chopped fresh parsley
  • Freshly ground black pepper *
Instructions
  1. Heat the olive oil in a large saucepan over medium heat. Add the onions, salt, and thyme and cook, stirring constantly, until the onions have become soft and translucent, about 10 minutes.
  2. Add the mushrooms and cook until almost all of their liquid has evaporated, about 10 minutes. Add the white wine and continue cooking until the pan is almost dry, about 5 minutes. Add the chicken stock and continue cooking until the stock is reduced by half, about 30 minutes.
  3. In the meantime, combine the bu¬er and our in a small bowl and mix together with the back of a wooden spoon until a smooth paste forms. Add the paste to the simmering gravy and whisk continuously until the paste has completely dissolved and the gravy has thickened. Stir in the parsley and add pepper to taste.
 
5.0 from 1 reviews
Mashed Potatoes
 
This amazing recipe is an exerpt from The Meatball Shop Cookbook by Daniel Holzman & Michael Chernow with Lauren Deen
Ingredients
  • 5 Large Yukon Gold Potatoes, quartered
  • ½ Cup of Heavy cream
  • ¼ Cup of Whole Milk
  • 3 tablespoons Unsalted Butter
  • 2 teaspoons of salt
Instructions
  1. Place potatoes in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer until fork tender, about 25 minutes. Drain thoroughly, until completely dry.
  2. Place potatoes in a bowl and while they are still hot, add the cream, milk, butter and salt. Mash with a wire wisk or potato masher until well combined and relatively smooth. Serve while warm.
 
5.0 from 1 reviews
Thousand Island Dressing
 
This amazing recipe is an exerpt from The Meatball Shop Cookbook by Daniel Holzman & Michael Chernow with Lauren Deen
Ingredients
  • 2 Teaspoons Caraway Seeds
  • 1 Cup Mayonnaise
  • ⅓ Cup Ketchup
  • ⅓ Cup Chopped Sweet gerkin Pickle
  • ⅓ Cup Whole Milk
  • 2 Teaspoons of Salt or more to taste
Instructions
  1. Preheat the oven to 300 degrees.
  2. Place the caraway seeds on a rimmed baking sheet and toast for 4 minutes, until fragrant.
  3. Place the mayonnaise, ketchup, pickles, milk, salt, and caraway seeds in a medium bowl and whisk until completely combined. Taste and adjust the seasoning , if desired.
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