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.
What 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.
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.
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!
- 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
- Preheat the oven to 450 degrees
- Drizzle the olive oil into a 9 x 13 inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- 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.
- 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.
- 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.
- Allow the meatballs to cool for 5 minutes before serving.
- Bacon Wrapped Cheesy Meatballs with Maple Balsamic Sauce from The Crumby Cupcake
- Cheesy Stuffed Pepperoni Pizza Meatballs from The Weekend Gourmet
- Crab Cake Mini Meatballs with Tartar Sauce from The Texan New Yorker
- Garlicky Shrimp Meatballs from Cindy’s Recipes and Writings
- Grilled Korean Meatballs from Palatable Pastime
- Saucy Thai Meatballs from Brunch-n-Bites
- Slow Cooker Turkey Appetizer Jelly Meatballs from Noshing With The Nolands
- Stuffed Meatballs from The Freshman Cook
- Tofu Nuggets from NinjaBaker
- Turkey Meatballs in Orange Sauce from Pine Needles In My Salad
- Turkey Meatballs with Spinach and Goat Cheese from Our Good Life
- Russian Meatball Soup from A Kitchen Hoor’s Adventures
Main Dish Meatballs:
- All-Purpose Meatballs from Cosmopolitan Cornbread
- Baked Meatballs with Swiss Chard from And She Cooks
- Bourbon Baked Bean Meatballs from Sew You Think You Can Cook
- Cheesy Italian Meatball Sandwich from La Bella Vita Cucina
- Chicken Parmesan Meatball Casserole from Fantastical Sharing of Recipes
- Deep Dish Skillet Meatball Pizza from From Gate to Plate
- Fightin’ Irish Balls from Monica’s Table
- General Tso’s Chicken Meatballs from Cupcakes & Kale Chips
- Grandma’s Italian Meatball Subs from Family Around The Table
- Hamballs from A Day in the Life on the Farm
- Kefta Mkaouara (Moroccan Meatballs Tagine) from Curious Cuisiniere
- Keftedakia (Greek-style Meatballs) from Tramplingrose
- Kofte-Style Lamb Meatballs in a Tomato-Pepper Sauce from Caroline’s Cooking
- Meatball Subs from That Skinny Chick Can Bake
- Moroccan Lamb Meatballs in Tomato Sauce from MyGourmetConnection
- Orecchiette and Meatball Skillet Dinner from Momma’s Meals
- Persian Lamb Meatballs from Food Lust People Love
- Portuguese Meatballs in Garlicky Wine Sauce from Family Foodie
- Roasted Vegetable Meatballs from Jane’s Adventures in Dinner
- Slow Cooker Meatball Stew from Seduction in the Kitchen
- Slow Cooker Spanish Meatballs from The Chef Next Door
- Sriracha Sesame Turkey Meatballs from Grumpy’s Honeybunch
- Sun Dried Tomato & Bulgarian Feta Chicken Meatballs over Lemon-Spinach Orzo From Simply Healthy Family
- Swedish Meatballs (Frikadeller) from Feeding Big
- Swedish Meatballs with Zucchini Ribbons from Angels Home Sweet Homestead
- Sweet & Sour Freezer to Slow-Cooker Meatballs from Wholistic Woman
- Tajine-el-Khoukh (Algerian Stuffed Peaches) from Culinary Adventures with Camilla
- Thai Meatball Lettuce Wraps from Hezzi-D’s Books and Cooks
- Thai Spaghetti and Meatballs from Kitchen Gidget
- Thai Red Curry Meatballs with Coconut Curry Sauce from kimchi MOM
- Ultimate Pasta & Meatballs from MealDiva
- Brownie Meatballs with Frosting Spaghetti from Pies and Plots
Plus Buffalo Chicken Meatballs and More Amazing Meatball Recipes from Sunday Supper Movement
Join 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
- 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 *
- 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.
- 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.
- 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 Large Yukon Gold Potatoes, quartered
- ½ Cup of Heavy cream
- ¼ Cup of Whole Milk
- 3 tablespoons Unsalted Butter
- 2 teaspoons of salt
- 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.
- 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.
- 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
- Preheat the oven to 300 degrees.
- Place the caraway seeds on a rimmed baking sheet and toast for 4 minutes, until fragrant.
- 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.