Fightin’ Irish Balls

Name: Fightin’ Irish Balls
Yield: Makes about 2 dozen 1 1/2-inch meatballs
Ingredients: 2 tablespoons olive oil; 1 1/2 pounds cooked corned beef, finely chopped; 1/2 pound ground pork; 2 cups Mashed Potatoes (page 79), at room temperature; 1 cup finely diced green cabbage; 2 large eggs; 1/2 cup bread crumbs; 2 tablespoons whole grain mustard; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper

January 24, 2012

At the shop we think all holidays deserve their own meatball. In New York City, Saint Patrick’s Day is a big deal, celebrated with a major parade, and so of course a meatball was born. These are a clever twist on the usual corned beef and cabbage pairing, and they were so popular that now we serve them throughout the year. We’re not fans of artificial coloring but we suppose you could even dye them green if you wanted to. We love to serve them with Mashed Potatoes (page 79) and Mushroom Gravy (page 63).

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