How to make Corned Beef Meatballs Recipe
Meatballs for St. Patrick’s Day are not your traditional corned beef dish, but they are absolutely irresistible!
These Corned Beef Meatballs take everything you love about classic corned beef and turn it into juicy, bite-sized perfection.
Baked for tenderness, seared till golden brown, and smothered in a creamy mustard-horseradish sauce, this dish is packed with big flavors and minimal effort.
Serve them over buttery braised cabbage, tuck them into a grain bowl, or pile them onto a sandwich, there’s no wrong way to enjoy these! If you’re looking for a unique twist on meatballs with Polish and deli-inspired flavors, this beef recipe is a must-try.
Why you will love this recipe
Super flavorful – the combo of savory corned beef, rich ground beef, and pretzel bun breadcrumbs creates next-level flavors.
Juicy & tender – fresh corned beef has a naturally soft texture, and the mix of beaten egg and breadcrumbs ensures these meatballs stay moist and tender.
A unique twist on a classic – it’s like taking the best parts of St. Patrick’s Day corned beef and Polish comfort food and rolling them into one perfect bite.
Ingredients, Variations and Substitutions
Ground corned beef brings its signature salty, spiced depth. Since corned beef is naturally lean, mixing it with ground beef (80/20) helps balance the texture. If you prefer a leaner option, ground veal or a mix of pork and beef could work, but expect a slightly different flavor profile.
Egg is used as a binder, it also adds moisture and structure to the beef balls.
Pretzel bun breadcrumbs help hold the meatballs together. If you don’t have pretzel breadcrumbs on hand, panko or regular breadcrumbs work, but pretzel buns add a subtle malty richness.
Fresh dill brings a Polish touch that complements the mustardy sauce beautifully. If you’re not a fan of dill, chives, or a bit of thyme, could add a different but still balanced herbal note.
Caraway seeds, toasted and crushed, add slightly anise-like depth.
Ground mustard enhances the corned beef’s natural savoriness, while black pepper provides just the right amount of heat.
Instead of a strong onion flavor, finely minced shallot or leek blends smoothly into the mix. If you don’t have those on hand, a bit of sautéed yellow onion works too. Finally, a splash of Worcestershire sauce deepens the umami, tying all the flavors together.
For the sauce, heavy cream provides a rich, velvety base that carries the bold flavors without feeling too heavy. Dijon mustard and prepared horseradish give it that perfect tangy-spicy kick, but if you want a milder version, swap Dijon for whole-grain mustard and reduce the horseradish slightly. A touch of smoked paprika rounds things out with a gentle warmth, while butter smooths out the sauce and brings everything together. Be mindful of salt—since corned beef is already quite salty, taste the sauce first before adding any extra.
Equipment you will need
- Knife & cutting board
- Mixing bowl
- Food processor or meat grinder
- Measuring spoons & cups
- Your hands or a cookie scoop
- Wooden spoon or spatula
- Whisk
- Baking sheet & parchment paper, paper towels
Top Tips
Ground the corned beef yourself, of course, if possible. If you don’t have a meat grinder, you can mince it finely by hand. You can also pulse it a few times in a food processor.
Don’t overmix – gently mix the ingredients just until combined. Overworking the meat makes tough meatballs.
Use pretzel bun breadcrumbs for texture – they absorb moisture just right, keeping the meatballs tender without making them dense.
Chill the mixture – letting the mixture rest in the fridge for 20-30 minutes makes shaping easier and helps them hold together when cooking.
For the Sauce:
Adjust horseradish to taste – if you love a good spicy kick, add an extra teaspoon of horseradish. If you want it milder, start with ½ tablespoon and adjust.
Simmer gently – keep the sauce over low heat after adding the meatballs. A rapid boil could make it separate or thicken too much.
Step-by-step instructions
- Combine all meatball ingredients in a large bowl. Mix gently. Roll into balls (~1.5 inches; about 30 grams).
- Transfer the meatballs into a parchment paper-lined baking sheet
- Bake at 400F for 12-15 minutes
- Optionally you can brown them in a pan with a bit of oil over medium heat.
- In the same pan, melt butter, then whisk in Dijon, horseradish, and smoked paprika. Slowly add heavy cream and simmer until thickened.
- Add the meatballs to the sauce and gently simmer for 10-15 minutes until cooked. You can also serve it on the side as a dipping sauce.
- Garnish with extra fresh dill and serve with mashed potatoes, sautéed cabbage, or rye bread.
Best way to enjoy Corned Beef Meatballs
– Over mashed potatoes or noodles
– With Braised Cabbage
– In a sandwich on rye or pretzel buns with Swiss cheese and island dressing
– As an appetizer with dipping sauce
-In a grain bowl with pickled veggies
– With roasted veggies or fresh salad
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Storage instructions, reheating
- Refrigerator: Store the meatballs and the sauce separately in airtight containers.
- Meatballs: Up to 4 days
- Sauce: Store separately for up to 4 days
- Freezer:
- Meatballs (without sauce): First, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Store for up to 3 months.
- Sauce: Can be frozen for up to 3 months in an airtight container.
Reheating Instructions
Meatballs
- Stovetop: Add to a skillet with a splash of broth or sauce, cover, and warm over medium-low heat until heated (about 5-7 minutes).
- Oven: Place in a baking dish, cover with foil, and bake at 325°F (160°C) for 15 minutes. Add a little broth or sauce to prevent drying out.
- Microwave: Heat in short 30-second bursts, covered, with a little sauce or water to keep them juicy.
Sauce
- If it thickens too much in the fridge, whisk in a splash of milk, broth, or water while reheating over low heat on the stovetop.
How to make Corned Beef Meatballs
Equipment
- Knife and cutting board
- mixing bowl
- measuring cups and spoons
- Cookie scoop
- large skillet
- spatula
- baking sheet
- parchment paper
Ingredients
For the meatballs
- 1 lb fresh ground corned beef
- 1 lb ground beef
- 1 egg to bind
- ½ cup pretzel bun breadcrumbs
- 1 tbsp fresh dill finely chopped (Polish touch)
- 1 tsp whole caraway seeds lightly toasted & crushed
- ½ tsp ground mustard
- ½ tsp black pepper
- 1 small shallot or ½ leek finely minced
- 1 tbsp Worcestershire sauce
Mustard-Horseradish Sauce
- 1 cup heavy cream for richness
- 2 tbsp Dijon mustard for a tangy kick
- 1 tbsp prepared horseradish adjust to taste
- ½ tsp smoked paprika adds warmth
- ½ tsp salt if needed—corned beef is salty already
- 1 tbsp butter to bring it all together
Instructions
- Combine all meatball ingredients and mix gently. Roll into balls (~1.5 inches; about 30 grams).
- Transfer the meatballs into a parchment paper-lined baking sheet
- Bake at 400F for 12-15 minutes
- Optionally you can brown them in a pan with a bit of oil over medium heat.
- In the same pan, melt butter, then whisk in Dijon, horseradish, and smoked paprika. Slowly add heavy cream and simmer until thickened.
- Add the meatballs to the sauce and gently simmer for 10-15 minutes until cooked.
- Garnish with extra fresh dill and serve with mashed potatoes, sautéed cabbage, or rye bread.
Notes
Nutrition
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Conclusion
These Corned Beef Meatballs deliver bold, salty flavor and comforting, tender texture. The pretzel bun breadcrumbs tie it back to a classic, familiar flavor while the mustard-horseradish sauce brings just the right amount of heat and tang.
Whether you’re serving them on St. Patrick’s day, for a cozy dinner, or as a meal prep for the week, this dish has you covered. It is versatile and full of flavor.
Save this meatball recipe to your favorites. I guarantee you will be make it more often than once a year.
FAQ
Can I use canned corned beef instead of fresh ground corned beef?
Fresh ground corned beef is best for texture and flavor, but if you only have canned corned beef, you can try mixing it with regular ground beef (50/50) to help it hold together. Just note that canned corned beef is much softer and saltier, so adjust seasonings accordingly.
Can I use regular ground beef instead of corned beef?
You can, but it won’t have that signature corned beef flavor. If you want a mix, try half corned beef, half ground beef for a balanced texture and taste.
How do I keep the meatballs from falling apart?
Since corned beef has a finer texture, make sure to:
- Use a beaten egg to bind everything together
- Chill the meatballs for 15-20 minutes before cooking to firm them up
- Don’t overwork the mixture—gently mix just until combined
