Corned Beef and Cabbage Meatballs (Low Carb and Gluten Free)

Corned Beef and Cabbage Meatballs (Low Carb and Gluten Free)

Can you believe another week has gone by, and that it’s already Meatball Monday again?  I can’t!  Yet here we are!  This week I created a low carb meatball recipe that is a tribute to my Irish heritage.  It doesn’t get much more Irish than corned beef and cabbage.

I had been kicking around the idea for this meatball recipe for awhile, but wasn’t sure how to incorporate the cabbage – should I put it into the meatball, or serve it on the side?  I finally decided to do both.

I used canned corned beef, because I wanted to see if it would work.  It did, and it was super easy to mash with a fork.  This is a great recipe for when you get home and realize you don’t have any protein in the fridge to make dinner with.  That happens to me all the time, but maybe you’re more organized than I am.  That is likely by the way.

Anyhoo, as a backup, I always have a couple of cans of corned beef on hand to make the corned beef and cauliflower hash, and now I’ll be able to whip up these low carb meatballs any time as well.  Yay!

You can serve these a la carte with mustard (they make a great appetizer) …

or you can turn it into a complete meal by serving it alongside the cooked cabbage.

For the meatballs served with the cabbage, I added them right into the cabbage after frying them, and simmered them for about an hour.  They were SO tender and flavorful, taking on a slight sweetness from the cabbage.

Whereas the meatballs I ate with mustard right out of the pan, were crispy on the outside, and soft on the inside, tasting more like traditional corned beef – also delicious!



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


For the meatballs:

  1. 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:

  1. 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.


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


  • Serving Size: 3 meatballs

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