Description

A low carb and gluten free meatball recipe inspired by the traditional Irish corned beef and cabbage.

Ingredients

Scale

For the meatballs

12 oz can of corned beef
1/2 cup finely chopped raw cabbage
1 Tbsp dried onion flakes
2 eggs
1/2 cup almond flour
1/4 tsp black pepper
1/4 tsp kosher salt
2 tsp whole grain mustard
2 Tbsp oil for frying

For the cabbage

4 cups shredded raw cabbage
2 bay leaves
4 whole cloves
1 Tsp kosher salt
1 Tbsp dried onion flakes
1 cup water

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Instructions

For the meatballs:

Remove the corned beef from the can, along with the juice, and mash it with a fork. Add the cabbage, onion flakes, almond flour, eggs, salt, pepper, and mustard to the corned beef and mix thoroughly. Form into 18 small meatballs. Heat oil in a nonstick saute pan and fry meatballs in batches until golden brown. Remove from oil and place on a paper towel-lined plate. Serve as is with mustard, or simmer in cabbage as directed below.

For the cabbage:

Combine all of the cabbage ingredients in a medium saucepan and bring to a boil. Simmer on low heat for 20 minutes. Remove the bay leaves and cloves from the cabbage. Add the cooked meatballs and cover. Simmer for about one hour on low heat. Serve with whole grain mustard.

Notes

Approximate nutrition information:
Per meatball: 74 calories, 5g fat, .6g net carbs, 7g protein
Per serving of meatballs (3): 223 calories, 15g fat, 1.8g net carbs, 21g protein
Per serving of cabbage (1/3 cup): 14 calories, 0g fat, 2.2g net carbs, 0g protein
Per serving of meatballs & cabbage: 237 calories, 15g fat, 4g net carbs, 21g protein

Nutrition

Serving Size: 3 meatballs