1 hr
12 to 14
servings
Ingredients
15
oz
corned beef hash
1
lb
ground pork
2
eggs
3
clove
garlic
(minced)
1
cup
onion
(finely diced)
2
cup
cabbage
(finely diced)
2
cup
Kerrygold Dubliner Irish cheddar cheese
(finely shredded)
1
cup
plain breadcrumbs
1
tsp
salt
1/2
tsp
black pepper
non-stick cooking spray
1
jar whole grain mustard
(as a dip)
Prep Time:
30 min
Cooking Time:
30 min
Total Time:
1 hr
Instructions
Preheat oven to 350°F. In a large mixing bowl add corned beef hash, ground pork, eggs, garlic, onion, cabbage, cheddar cheese, bread crumbs, salt and pepper. Mix together well and place in refrigerator to rest for 20 minutes. For easy clean up, line a baking sheet with aluminum foil and spray with non-stick cooking spray.
Shape the meat into meatballs slightly smaller than a golf ball in size. Place meatball evenly on to baking sheet and bake for 25 to 30 minutes until done and slightly crispy on the outside.
Once cooked remove meatballs from baking sheet and place on a serving platter. Serve with whole grain mustard as a dipping condiment. Enjoy this pupu for your Saint Patrick’s Day celebrations!
