It’s fun to celebrate holidays! This recipe is easy, low-carb, and frankly… delicious! We hope you enjoy this little St. Patty’s recipe special, even though it really can be made anytime your heart is craving corned beef or want an simple and easy recipe.
Corned Beef Cabbage Rolls
Prepare corned beef according to package (if necessary)
Boil the carrot and potato until they easily break apart with a fork.
Drain the water from the pot, add the butter, and mash the carrot and potato. Mix in salt and pepper to taste.
Peel leaves from the head of cabbage and steam them for about 2 minutes until they are tender and easy to roll.
Fill each leaf with a horizontal line of corned beef and the carrot and potato mash. Fold in the right and left sides, tightly fold up the bottom flap and roll the rest up.
Sweet & Sour Meatballs
Written by Denae
One of my very best friends, Melissa, introduced me to these meatballs. Since I don’t eat grains I decided to change them up a little bit, and I was really pleased with how they turned out — even though they didn’t have oats!
We are big on making freezer meals, but did learn that these don’t seem to hold together week after being made up then frozen again. If you find a way to make them stick, post-freezer, please let me know! Otherwise, you’ve been warned 😉
These meatballs can be used several ways, but regardless they’re tasty! You can make mini meatballs and they are a great appetizer served on a toothpick. Or you can make them full size and they can be served over a variety of starches or grains.
I paired this with the Gala Apple & Kale Salad and it was a hit! You can also pair it with:
Kale & Roasted Golden Beet Salad
Quinoa & Arugula Salad
Hope you enjoy this delicious meal as much as we do!
Sweet & Sour Meatballs
Preheat oven to 350 degrees.
In a bowl, mix together all ingredients for the meatballs.
Form the mixture in to balls.
(Either full-size for a meal, or mini for a toothpick appetizer)
Then place in a deep pan, they can be touching.
In a small pot, mix together the ingredients for the sauce.
Pour the sauce over the formed meatballs.
Place in the oven and cook for 15 minutes. Flip the meatballs, and cook for an additional 15.
Serve hot with the sauce drizzled on them over rice, quinoa, potatoes, or by themselves.