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Tender and Juicy Corned Beef Meatballs

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Tender, juicy corned beef meatballs made with a blend of savory shredded beef, fresh herbs, and a hint of mustard — perfect for appetizers, dinners, or meal prep

Ingredients

Scale

  • 1 ½ cups shredded corned beef (homemade or canned)

  • ½ lb ground pork or beef

  • ¾ cup breadcrumbs (or panko)

  • ⅓ cup milk

  • 1 egg, beaten

  • ½ cup finely chopped onion

  • 2 cloves garlic, minced

  • 1 tbsp Dijon mustard

  • 1 tbsp Worcestershire sauce

  • 2 tbsp chopped parsley

  • 1 tbsp chopped chives

  • ¼ tsp black pepper

  • Optional: ½ cup shredded Swiss cheese

Instructions

  • Preheat oven to 400°F (or prep skillet/air fryer).

  • Sauté onion and garlic until soft; let cool.

  • In a large bowl, soak breadcrumbs in milk for 5 minutes.

  • Add egg, mustard, Worcestershire, herbs, sautéed onion/garlic, and pepper. Mix.

  • Add corned beef and ground meat. Gently combine until just mixed.

  • Form into 1.5-inch meatballs. Chill for 15 minutes.

  • Bake for 18–22 mins, pan-fry for 8–10 mins, or air-fry at 375°F for 10–12 mins.

  • Rest 5 mins before serving. Garnish with herbs.

Notes

  • For Reuben-style, stuff with Swiss and serve with sauerkraut.

  • Can be frozen raw or cooked for up to 3 months.

  • Gluten-free option: use almond flour or GF crumbs.

Find it online: https://feasttrove.com/tender-and-juicy-corned-beef-meatballs/