Corned Beef Meatballs (Gluten-free)
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.
Servings: 20 meatballs
Calories: 273kcal
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
Serving: 4meatballs | Calories: 273kcal | Carbohydrates: 0g | Protein: 29g | Fat: 16g | Cholesterol: 99mg | Sodium: 75mg | Fiber: 0g | Net Carbs*: 0g
https://radfoodie.com/keto-corned-beef-meatballs-with-horseradish-mustard-sauce/
