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Wednesday, March 18 2015
Turned your left over corned beef and cabbage into delicious meatballs!

Photo courtesy of Mellisa Sevegny


  • 1.5 cups of corned beef, chopped
  • 1/2 cup cooked cabbage + more for serving
  • 2 eggs
  • 1/2 cup almond flour
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 tsp whole grain mustard 
  • 2 tbsp oil for frying 


Combine corned beef, 1/2 cup cabbage, almond flour, eggs, salt, pepper and mustard. Mix thoroughly. Form into 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 with mustard on top of leftover cabbage.

Recipe adapted from


Posted by: Erin AT 05:56 pm   |  Permalink   |  0 Comments  |  Email

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