Fightin Irish Balls

• 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

1. Preheat the oven to 450F.
2. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
3. Set aside.
4. Combine the corned beef, ground pork, potatoes, cabbage, eggs, bread crumbs, mustard, salt, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
5. Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
6. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
7. The meatballs should be touching one another.
8. Roast for 20 minutes, or until the meatballs are firm and cooked through.
9. A meat thermometer inserted into the center of a meatball should read 165F.
10. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

olive oil, beef, ground pork, potatoes, green cabbage, eggs, bread crumbs, whole grain mustard, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/fightin-irish-balls-389585 (may not work)