These easy beef meatballs taste like traditional corned beef, but with less effort than making a whole brisket. Make these for a delicious St. Patrick's Day meal or easy party appetizer with a big wow-factor in about 30 minutes.
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You don’t need to cook a whole beef brisket to get the flavor of delicious corned beef. In this easy homemade meatball recipe, ground beef is infused with the same flavorful spices used to make a corned beef brisket, rolled into balls, then baked. These are unique, tender, juicy and totally unforgettable meatballs without breadcrumbs!
These are uniquely savory and pair perfectly with zesty homemade Horseradish Mustard Sauce or Thousand Island Dressing. If you’re not making Irish Stew, serve these as a St. Patrick’s Day main course with Irish Colcannon.
Why you'll love this recipe
- Easy – you can make this recipe in about 30 minutes. And, these can be baked in the oven or cooked on the stovetop.
- Gluten-free recipe – make an amazing recipe for gluten-free meatballs without breadcrumbs
- Economical – Briskets can be very expensive and this recipe makes a great cheap corned beef substitute. Ground beef is easily available and is a budget-friendly protein option.
- Amazing leftovers – as the flavors blossom overnight, they’re so good the next day!
- Special diet friendly – these fit the bill for many special diets. They’re keto diet and low-FODMAP diet-friendly and make amazing paleo meatballs. They’re also one of the easiest, tastiest Whole30 ground beef recipes.
Ingredients
See recipe card below for complete instructions and ingredient measurements.
- Ground beef – the fat to protein ratio is up to you, but I like to use an 85% lean grind. Keep in mind: the higher the fat content of the meat, the more moist and tender the meatballs will be.
- Egg white – acts as a binder to hold the ground beef together. I've found adding a whole egg makes them too moist.
- Tomato paste – lends a bit of acidity and savoriness
- Corned beef seasonings – the list is a little lengthy, but all of these flavors blend together to make a perfect corned beef flavor: salt, mustard powder, allspice, bay leaf powder, red chili flakes (or Aleppo pepper), dill, ginger, black pepper, coriander, nutmeg (or mace), cardamom, clove and cinnamon
- Porcini mushroom powder (optional) – this is a savory replacement for breadcrumbs. Mushroom powders absorb moisture while adding a rich umami flavor. Any mushroom powder can be used, such as oyster mushroom powder (for low-FODMAP) or shiitake powder. You can purchase these already powdered or buy dried mushrooms and powder them in a coffee grinder, which is what I do.
Oven-baked meatballs
Cooking meatballs in the oven is so easy. But, why bake meatballs? Here are a few of my favorite reasons to bake them:
- Less clean-up – pan frying can create oil splatter. Baking requires less clean-up.
- No working in batches – you can only fry as many as your pan will hold at one time. When cooking on a baking sheet, you can cook them all at once. And, it takes about the same amount of time as pan-frying.
- No falling apart – when pan-frying, they can fall apart when you flip and roll them around
- Even cooking – the exterior is perfectly cooked every time
Making meatballs in the oven was kind of life-changing for me, so the instructions will focus on baking them in this recipe, but I also include instructions for pan-frying.
Are these keto meatballs?
Yes - these are perfectly suited for a keto diet. They're low-carb and contain no high-carb breadcrumbs like other meatball recipes.
Are these low-FODMAP meatballs?
Yes! All ingredients are FODMAP-friendly. Any ingredients that could be high in FODMAPS are in quantities suitable for a low-FODMAP diet (such as the porcini powder, which can be replaced or eliminated).
Instructions
Meatballs are one of the easiest things to make. And, it's fun to get the kids involved in rolling them!
Preheat the oven to 350°F.
Mix spices, salt and porcini powder (if using) in a small bowl and mix well.
In a large bowl, add the ground beef, spices, tomato paste and egg white.
Mix until ingredients are thoroughly combined. Using your hands is easiest, but mixing with a spoon or even a fork works very well.
TIP: Consider letting the beef mixture marinate for a few hours or overnight to let the flavors absorb into the meat.
- Line a baking sheet with parchment or grease it well with cooking spray
- For evenly portioned meatballs, scoop the beef mixture with a ⅛ cup measuring cup and place the portions on the baking sheet in rows
Roll each portion into balls.
TIP: Lightly oil your hands with olive oil to get smooth meatballs. This also prevents the meat from sticking to your hands.
Bake in the oven for 20 minutes or until the internal temperature of the meatballs reaches 160°F on an instant-read meat thermometer and they are no longer pink inside.
TIP: To get extra browned meatballs, bake for 18 minutes, then broil for 2 minutes.
Pan-frying meatballs
If you prefer to pan-fry vs baking in the oven:
- Heat about ¼ inch of oil in a large non-stick or cast iron skillet over medium heat
- Add half the meatballs, making sure they aren't too crowded
- Cook for 7-8 minutes, turning often until they are no longer pink inside and internal temperature reaches 160°F on an instant-read meat thermometer
- Remove from the skillet and add the remaining meatballs, repeating the process
How to serve
- St. Patrick’s Day meal – serve with Colcannon, steamed cabbage and Horseradish Mustard Sauce for an amazing corned beef and cabbage lunch or dinner
- Meatball appetizer – these are great party appetizers! Serve with Horseradish Mustard Sauce or Thousand Island dressing to dip.
- Reuben balls – just before removing from the oven, add a small square of Swiss cheese to each meatball and serve with sauerkraut or fried cabbage and low-FODMAP thousand island dressing
- Meatball sandwich – serve on a bun with your favorite toppings
How to store
These can be refrigerated in an airtight container for up to 4 days or consider freezing.
Variations
- Lamb and beef meatballs – if you like the flavor of lamb, it should pair well with these spices. Replace as much of the ground beef as you like with ground lamb and prepare the same way.
- Corned beef burgers – make these into corned beef patties and grill or fry like any burger. Serve with Swiss cheese, sauerkraut or cabbage and Thousand Island dressing.
- Corned beef meatloaf – form the seasoned ground beef into a meatloaf and bake. Melt Swiss cheese slices on top and serve.
FAQ
Yes! Place the meatballs on a baking sheet and freeze until firm. Transfer to a freezer bag and store up to 6 months. When ready to use, remove from the freezer and add to your favorite recipes until heated all the way through. They defrost quickly and are a great option for quick and easy make-ahead meals.
Yes - these can be made with any protein.
Yes. Place them on a baking sheet and freeze. Transfer to a freezer-bag and store up to 6 months. To thaw, remove from the bag and place on a baking sheet until thawed, then bake for 20 minutes. This method is perfect for easy meal prep for quick weeknight meals.
No. Cook only to 160°F internal temperature and not much more. If they become overcooked, they can become dry, rather than tender and juicy.
Absolutely, yes. They are a great make-ahead meal option. Store raw, uncooked meatballs in the refrigerator for up to 2 days before cooking. Refrigerate cooked meatballs in an airtight container for up to 4 days.
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
📖 Recipe
Corned Beef Meatballs (Gluten-free)
Ingredients
- 1 pound ground beef (I like to use 85% lean)
- 1 tablespoon tomato paste
- 1 egg (use the white only)
- Olive oil (for the pan if frying)
- ½ teaspoon mustard powder
- ¼ teaspoon allspice
- ⅛ teaspoon clove
- ¼ teaspoon bay leaf powder
- ¼ teaspoon dill
- ¼ teaspoon ginger
- ¼ teaspoon black pepper
- ¼ teaspoon coriander
- ¼ teaspoon nutmeg (or mace)
- ¼ teaspoon red chili flakes (or Aleppo pepper. Read more about Aleppo Pepper in my Ingredient Spotlight.)
- ¼ teaspoon cardamom
- ⅛ teaspoon cinnamon
- 2 teaspoons sea salt
- 1 tablespoon powdered porcini mushrooms (optional - see Notes)
Instructions
Oven method
- Preheat the oven to 350℉.
- Line a baking sheet with parchment or grease it well with cooking spray.
- Combine the spices in a small bowl and mix well.
- In a large bowl, add the ground beef, spice mixture, tomato paste and egg white and mix thoroughly.
- Scoop the beef mixture with a ⅛ cup measuring cup and place the portions on the baking sheet in rows.
- Roll each portion into balls.
- Bake in the oven for 20 minutes or until the internal temperature reaches 160°F and they are no longer pink in the center.
Pan-frying
- Heat about ¼ inch of oil in a large non-stick or cast iron skillet over medium heat.
- Add half the meatballs, making sure they aren't too crowded.
- Cook for 7-8 minutes, turning often until they are no longer pink inside and reach 160°F internal temperature.
- Remove from the skillet and add the remaining meatballs, repeating the process.
Notes
See post for variations and add-ins, serving and storage instructions.
Powdered porcini mushroom notes
If you don't have porcini mushroom powder, there are some alternatives. I like to buy dried, whole porcini and grind them in a coffee grinder that I reserve just for grinding spices. You can choose to leave this out all together, add another mushroom powder or use almond flour.Expert tips
- Consider letting the beef mixture marinate for a few hours or overnight to let the flavors absorb into the meat
- Lightly oil your hands with olive oil to get smooth meatballs. This also prevents sticking to your hands.
- To get extra browned meatballs, bake for 18 minutes, then broil for the last two minutes
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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