Corned Beef Meatballs (gluten-free)
These easy beef meatballs taste like traditional corned beef, but with less effort than making a whole brisket. Make a delicious St. Patrick’s day appetizer or main course with no breadcrumbs or canned corn beef. In about 30 minutes you can serve a unique, unforgettable, tender, juicy homemade meatball recipe!
Servings: 20 meatballs
Calories: 273kcal
Ingredients
- 1 pound ground beef I like to use 85% lean
- 1 tablespoon tomato paste
- 1 egg white only
- Olive oil for the pan if frying
Spice mixture
- ½ teaspoon mustard powder
- ¼ teaspoon allspice
- ⅛ teaspoon clove
- ¼ teaspoon bay leaf powder see Notes
- ¼ teaspoon dill
- ¼ teaspoon ginger
- ¼ teaspoon black pepper
- ¼ teaspoon coriander
- ¼ teaspoon mace or use nutmeg
- 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 for alternatives
Horseradish Mustard Sauce
- ¾ cup sour cream
- ¼ cup mayonnaise
- ¼ cup mustard I use dijon
- ¼ cup prepared horseradish
- ½ teaspoon salt
Instructions
- 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 160F 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 160F internal temperature.
- Remove from the skillet and add the remaining meatballs, repeating the process.
For Horseradish Mustard Sauce
- Combine all ingredients in a medium bowl and stir well until incorporated. See details on making this delicious homemade Horseradish Mustard Sauce.
Notes
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.
Powdered porcini mushrooms
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.How to store
Refrigerate in an airtight container for up to 4 days or consider freezing.Nutrition
Serving: 4meatballs | Calories: 273kcal | Carbohydrates: 0g | Protein: 29g | Fat: 16g | Cholesterol: 99mg | Sodium: 75mg | Fiber: 0g | Net Carbs*: 0g