Irish Meatballs Recipe
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!
Ingredients
- 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
Instructions
- 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.