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Stuffed Meatballs in Guinness Gravy Recipe

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4.4 from 26 reviews

This recipe features juicy stuffed meatballs filled with Dubliner cheese, cooked to perfection and served in a rich, savory Guinness gravy. The hearty meatballs with a cheesy center pair beautifully with the robust flavors of the gravy, making for a comforting and satisfying meal perfect for dinner.

Ingredients

For The Meatballs

  • 1½ lbs. meatloaf mix (or ground beef/lamb/pork)
  • 1 medium-sized onion, diced finely
  • 3 garlic cloves, minced
  • 3 tablespoons chopped parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • ⅔ cup panko breadcrumbs
  • 4 oz. Dubliner cheese, cut into small cubes

For The Guinness Gravy

  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 4-5 sprigs of fresh thyme (or 1 teaspoon dry)
  • 2 tablespoons tomato paste
  • ¼ cup toasted flour
  • 1 envelope unflavored gelatin powder
  • 2½ cups low-sodium beef or chicken stock
  • 2 tablespoons Worcestershire sauce
  • 1 (330 ml) bottle Guinness Blonde
  • 2 teaspoons brown sugar
  • Salt & pepper to taste

Instructions

  1. Sauté Onions: Heat a little oil in a pan and sauté the diced onion until soft, about 5 minutes. Remove from heat and let cool completely.
  2. Prepare Meatball Mix: In a large bowl, combine the cooled onions with ground meat, minced garlic, chopped parsley, kosher salt, black pepper, Worcestershire sauce, and panko breadcrumbs. Mix thoroughly using clean hands to ensure even distribution.
  3. Shape Meatballs: Divide the mixture into 20 equal portions. Flatten each portion into a patty, place 1 or 2 cubes of Dubliner cheese in the center, then enclose the cheese by shaping the meat around it into a ball.
  4. Cook Meatballs: Brown the meatballs either by pan-frying in a hot skillet until browned on all sides or bake them in a preheated 400°F oven for 15 minutes until nicely browned.
  5. Bloom Gelatin: Whisk the gelatin powder into the beef or chicken stock and allow it to dissolve completely. Set aside.
  6. Sauté Vegetables: In a saucepan, heat 1 tablespoon olive oil and sauté chopped onion, carrots, and celery until soft. Add minced garlic, bay leaves, fresh thyme, tomato paste, and toasted flour. Stir and scrape the pan to release browned bits until the mixture turns toasty brown, about a few minutes.
  7. Add Liquids and Simmer: Pour in the stock and Guinness Blonde beer, stirring to reduce froth. Add Worcestershire sauce, brown sugar, salt, and pepper. Lower heat and simmer until the gravy thickens slightly.
  8. Finish Cooking Meatballs in Gravy: Add the browned meatballs to the gravy. Continue to cook on low heat until the meatballs are fully cooked through and the gravy is glossy and thickened to your desired consistency. Adjust seasoning as needed.
  9. Serve: Serve the stuffed meatballs hot, spooned generously with Guinness gravy over Colcannon or mashed potatoes for a hearty meal.

Notes

  • Use meatloaf mix or a mixture of ground beef, lamb, and pork for optimal flavor and texture.
  • To toast flour, dry roast it in a pan over medium heat until it turns golden brown and smells nutty. This adds depth to the gravy.
  • If Dubliner cheese is unavailable, substitute with sharp cheddar or a similar firm cheese that melts well.
  • For extra richness, brown the meatballs in butter instead of oil.
  • The gelatin powder helps to give the gravy a smooth, thick texture; do not skip it.
  • Adjust the salt and pepper at the end since Worcestershire sauce can add additional saltiness.
  • The Guinness Blonde beer gives a subtler, maltier flavor; regular Guinness stout can be used but may alter the taste.

Find it online: https://sweetworldtastes.com/stuffed-meatballs-in-guinness-gravy-recipe/