If you are not using pre-ground pork and beef, then cut the pork into pieces that will fit down the tube of the grinder, about 1 1/2 inches. Cut the beef into similar sizes. Put the meat on a flexible cutting board and leave in the freezer for about half hour or until the meat is hard but not frozen.

Feed the meat through the grinder using the small grinder plate.

Put the ground meat and remaining ingredients in a stand mix and stir until the mixture is thoroughly mixed.

Line your half sheet pan with parchment paper. Use a 1/4 cup scoop to make the meatballs. Put them on the parchment-lined half sheet pan.

Remove the balls from the oven and keep them warm while you make the colcannon,

If you like potato peel in your mashed, you are more than welcome to not peel your potatoes, just make sure that they are cut up in relatively the same size so they will cook evenly. Put the potatoes in a pan large enough to hold them and cover them with water. Add the salt to the water, cover, and boil until they are fork tender, about 15 to 20 minutes.

When the cabbage has wilted a little, add the green onions.

Stir it all together, cover and reduce the heat. Cook for about 7 minutes, stirring occasionally. If you can smell the cabbage starting to brown, it's time to turn it off.

When the potatoes are fork tender, drain them. Clean the bowl of your stand mixer.

When the potatoes are fork tender, drain them.

Clean out the owl of your stand mixer and mash the potatoes in it, adding enough milk and butter to make them creamy. Next, add the vegetable mixture.

Lightly stir the vegetables into the potato mixture so it is all incorporated.

Finally, put the colcannon into a nice serving dish and top it with the waiting meatballs.