Easy Corned Beef Meatballs

Finding creative ways to use up leftover corned beef after St. Patrick’s Day can be a real head-scratcher. Between busy weeknight dinners and packed lunch schedules, the last thing anyone wants is to see that precious meat go to waste in the back of the fridge. And let’s be honest – there are only so many sandwiches one family can eat!

That’s where these corned beef meatballs come in: they’re easy to whip up, perfect for making ahead, and offer a fresh take on those salty, savory leftovers that everyone will actually look forward to eating.

What Kind of Ground Beef Should I Use?

For these meatballs, 85% lean ground beef is your best bet – it has just the right amount of fat to keep the meatballs juicy without being greasy. While you could use a leaner mix like 90/10, your meatballs might end up a bit dry, and if you go with something fattier like 80/20, you’ll have more shrinkage and grease in the pan. When you’re at the store, look for ground beef that’s bright red and fresh – avoid any packages that look brown or have excess liquid. If you can, choose freshly ground beef from your butcher counter rather than pre-packaged meat, as it tends to be fresher and you can confirm the exact lean-to-fat ratio.

Options for Substitutions

This recipe is pretty flexible and allows for several substitutions if you’re missing ingredients:

• Ground beef: While 85% lean beef gives the best flavor and texture, you can use 90% lean beef or even ground turkey. If using turkey, add 1 tablespoon of olive oil to the mixture to keep it moist.
• Egg white: You can use a whole egg instead of just the white, or 2 tablespoons of milk mixed with 1 tablespoon of cornstarch as a binder.
• Spices: Don’t worry if you’re missing one or two of the spices – the recipe will still work. Mace can be replaced with nutmeg, and cardamom can be skipped if you don’t have it. The key spices not to skip are mustard, black pepper, and salt.
• Porcini mushroom powder: This is optional, but if you want that umami flavor, you can use 1 teaspoon of soy sauce or Worcestershire sauce instead.
• Sauce ingredients: For the sauce, you can swap sour cream with Greek yogurt, and if you don’t have prepared horseradish, use an extra tablespoon of Dijon mustard plus a pinch of cayenne pepper.

Watch Out for These Mistakes While Cooking

The biggest challenge when making corned beef meatballs is overmixing the meat mixture, which can lead to dense, tough meatballs – instead, mix just until the ingredients are combined and stop as soon as everything is evenly distributed. A common error is making the meatballs too large or uneven in size, so aim for about 1.5 inches in diameter using a cookie scoop or measuring spoon for consistency, ensuring they all cook at the same rate. When pan-frying, avoid overcrowding the pan or moving the meatballs too soon – give them 3-4 minutes to develop a nice crust before turning, and work in batches if needed to maintain proper spacing. For the best texture and flavor, let the mixed meat rest in the fridge for 30 minutes before shaping, which allows the spices to blend and makes the mixture easier to handle.

What to Serve With Corned Beef Meatballs?

These flavorful meatballs pair perfectly with classic Irish-inspired sides that complement their rich, savory taste. Try serving them over buttery mashed potatoes or with roasted baby potatoes – both options are great for soaking up the creamy horseradish sauce. For some green on your plate, steamed cabbage or roasted Brussels sprouts make excellent companions, keeping with the traditional corned beef dinner theme. If you’re looking for something lighter, a simple side salad with mixed greens and a vinaigrette dressing helps balance out the richness of the meatballs.

Storage Instructions

Keep Fresh: These tasty corned beef meatballs will stay good in an airtight container in the fridge for up to 4 days. The sauce can be stored separately in its own container, which helps keep the meatballs from getting soggy. Perfect for making a batch on Sunday and enjoying them throughout the week!

Freeze: Want to make a bigger batch? These meatballs freeze really well! Place them on a baking sheet until frozen solid, then transfer to a freezer bag or container. They’ll keep for up to 3 months. Just remember to freeze the meatballs without the sauce – you can whip up fresh sauce when you’re ready to serve.

Reheat: To warm up your meatballs, pop them in the microwave for 1-2 minutes, or heat them in a covered skillet over medium-low heat until they’re heated through. If they’re frozen, thaw them overnight in the fridge first. The sauce might separate a bit after storing – just give it a good stir before serving.

Preparation Time	15-20 minutes
Cooking Time	27-30 minutes
Total Time	42-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 50-55 g
• Fat: 70-80 g
• Carbohydrates: 10-15 g

Ingredients

For the meatballs:

• 1 tbsp porcini mushroom powder (I use Frontier Co-op for this)
• 1/2 tsp dry mustard
• 1/4 tsp black pepper (freshly ground for best aroma)
• 1/4 tsp ground coriander
• 1/4 tsp dried dill
• 1/4 tsp ground allspice
• 1/8 tsp ground cloves
• 1/4 tsp crushed red pepper flakes
• 2 tsp sea salt
• 1/8 tsp ground cinnamon
• 1 egg white
• 1/4 tsp ground mace
• 1/4 tsp bay leaf powder
• 1/4 tsp ground ginger
• olive oil (for searing the meatballs)
• 1 tbsp tomato paste (adds depth of flavor)
• 1/4 tsp ground cardamom
• 1 lb ground beef

For the horseradish mustard sauce:

• 1/4 cup dijon mustard
• 1/4 cup prepared horseradish (use a good quality brand like Gold’s for best flavor)
• 1/2 tsp salt
• 3/4 cup sour cream (full-fat for richness)
• 1/4 cup mayonnaise (I prefer Hellmann’s for its creamy texture)

Step 1: Prepare the Baking Sheet and Oven

Preheat your oven to 350℉.

Line a baking sheet with parchment paper or grease it well with cooking spray.

This will ensure that your meatballs do not stick during baking and make clean-up easier.

Step 2: Mix the Spices and Ground Beef

In a small bowl, combine your spices and mix them well.

In a large bowl, add the ground beef, spice mixture, tomato paste, and egg white.

Mix all the ingredients thoroughly until they are fully incorporated.

This will create a flavorful meatball mixture.

Step 3: Form the Meatballs

Use a ⅛ cup measuring cup to scoop portions of the beef mixture.

Place these portions on the prepared baking sheet in neat rows.

Once all portions are scooped, roll each portion into a ball to form the meatballs.

Step 4: Bake the Meatballs

Bake the meatballs in the preheated oven for about 20 minutes, or until their internal temperature reaches 160℉ and they are no longer pink in the center.

Baking helps in evenly cooking the meatballs while retaining their juiciness.

Step 5: Finish Cooking in Skillet

Heat about ¼ inch of oil in a large non-stick or cast iron skillet over medium heat.

Carefully add half of the baked meatballs to the skillet, ensuring they are not too crowded.

Cook for 7-8 minutes, turning often, until they are golden brown and the internal temperature reaches 160℉.

Remove from the skillet and repeat the process with the remaining meatballs.

Step 6: Prepare the Horseradish Mustard Sauce

In a medium bowl, combine all the ingredients for the Horseradish Mustard Sauce.

Stir well until everything is incorporated, creating a delicious and tangy sauce to complement your meatballs.

See additional details on making this homemade sauce for a perfect pairing.