Irish meatballs made with corned beef and rye bread are served with a gravy made with hard cider, and potatoes. Start a new St. Patrick’s Day tradition with Irish Meatballs!
If you are tired of eating corned beef and cabbage on St. Patrick’s Day, whip up a batch of these Irish meatballs instead. Irish meatballs are made with traditional Irish foods, including corned beef, rye bread, and mashed potatoes. The meatballs are fried and then served with gravy made with hard cider. They are a unique meatball recipe similar to Swedish meatballs.
Irish Meatballs Ingredients
- Deli corned beef slices
- Ground beef
- Seeded rye bread
- Grated or shredded cheddar cheese
- Chopped chives
- Oil for frying
- Chicken broth
- Hard cider
- Mashed potatoes
Irish Meatballs Directions
Place corned beef, ground beef, bread, cheese, and chives in a food processor. Pulse until smooth.
Use your hands or a cookie to scoop measure the meat mixture out. Keeping the meatballs the same size enables even cooking.
Roll into 2-inch balls. Place on a plate or platter.
Heat 2-3 tablespoons of oil in a frying pan over medium-high heat. Fry the meatballs in batches. Cook for 8-10 minutes, turning to brown all sides.
Place the meatballs in the pot with the liquid and bring them to a simmer for 20 minutes. Serve with a side of more mashed potatoes and cooked cabbage.
- 8 ounces deli corned beef slices
- 8 ounces ground beef
- 2 slices seeded rye bread
- ½ cup grated cheddar cheese
- ¼ cup chopped chives
- Oil for frying
- 1 cup chicken broth
- 1 cup hard cider
- ½ cup mashed potatoes
- Place corned beef, ground beef, bread, cheese, and chives in a food processor.
- Pulse until smooth.
- Use your hands or a cookie scoop to form the meat mixture into 2-inch balls. Place on a plate or platter.
- Heat 2-3 tablespoons of oil in a frying pan over medium-high heat.
- Fry the meatballs in batches. Cook for 8-10 minutes, turning to brown all sides.
- Remove the meatballs from the pan to the platter. Continue to cook. Put the broth, cider, and mashed potatoes in a pot large enough to fit all the meatballs.
- Place the meatballs in the pot with the liquid and bring them to a simmer.
- Simmer for 20 minutes.