Stuffed Meatballs in Guinness Gravy Recipe

Introduction

These stuffed meatballs in Guinness gravy are a hearty and comforting dish perfect for a cozy dinner. Filled with melted Dubliner cheese and simmered in a rich, flavorful Guinness gravy, they bring a delicious twist to traditional meatballs.

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

Instructions

1. Step 1: Sauté the diced onion for the meatballs in a little oil until soft, about 5 minutes. Let it cool completely.
2. Step 2: In a large bowl, mix the cooled onion with the meatloaf mix, minced garlic, parsley, salt, pepper, Worcestershire sauce, and panko breadcrumbs. Use clean hands to combine thoroughly.
3. Step 3: 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 meat around the cheese to form a ball.
4. Step 4: Brown the meatballs by either pan-frying until nicely browned or baking them in a 400°F oven for 15 minutes.
5. Step 5: For the gravy, whisk the gelatin powder into the stock to dissolve and bloom, then set aside.
6. Step 6: Sauté the chopped onion, carrots, and celery in a tablespoon of olive oil until soft. Add garlic, bay leaves, thyme, tomato paste, and toasted flour. Stir and scrape the pan to release fond, cooking until the mixture is brown and toasty.
7. Step 7: Pour in the stock and Guinness Blonde. Stir down the froth from the Guinness. Add Worcestershire sauce, brown sugar, salt, and pepper, then reduce the heat to simmer.
8. Step 8: Once the gravy thickens slightly, add the browned meatballs. Continue cooking until the meatballs are cooked through and the gravy is glossy and thickened to your liking. Adjust seasoning if needed.
9. Step 9: Serve the meatballs hot over Colcannon or mashed potatoes for a complete and satisfying meal.

Tips & Variations

• Substitute the Dubliner cheese with sharp cheddar or mozzarella for a different cheesy flavor.
• Use any combination of ground meats like beef, lamb, and pork for extra depth.
• Make the meatballs ahead and freeze them before cooking to save time on busy days.
• If Guinness Blonde is unavailable, a similar light Irish stout or ale works well.

Storage

Store leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally to prevent sticking. You can freeze the cooked meatballs in gravy for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs without cheese?

Yes, you can omit the cheese if you prefer. The meatballs will still be flavorful and tender, though without the gooey center.

What can I serve with these stuffed meatballs?

They pair wonderfully with creamy mashed potatoes or traditional Irish Colcannon. Steamed vegetables or crusty bread also complement the rich Guinness gravy nicely.

Stuffed Meatballs in Guinness Gravy Recipe

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★★★★★

4.8 from 141 reviews

These Stuffed Meatballs in Guinness Gravy are a hearty and comforting dish featuring juicy meatballs filled with melted Dubliner cheese, simmered in a rich, flavorful gravy made with Guinness Blonde beer, fresh herbs, and vegetables. Perfect for a cozy dinner served over mashed potatoes or Colcannon.

• Author: Leo
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 20 meatballs (4-6 servings) 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Irish

Ingredients

Scale 1x2x3x

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 fresh thyme (or 1 teaspoon dry thyme)
• 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 onion: Heat a small amount of oil in a pan and sauté the diced onion until soft, about 5 minutes. Allow to cool completely before using in the mixture.
2. Mix meatball ingredients: In a large bowl, combine the cooled sautéed onion with ground meat, minced garlic, chopped parsley, kosher salt, black pepper, Worcestershire sauce, and panko breadcrumbs. Mix thoroughly with clean hands until well combined.
3. Form stuffed 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 wrap the meat around the cheese to form a ball.
4. Brown meatballs: Either pan-fry the meatballs over medium heat until nicely browned on all sides or bake in a 400°F (200°C) oven for 15 minutes until browned.
5. Dissolve gelatin: In a bowl, whisk the unflavored gelatin powder into the beef or chicken stock and let it bloom and dissolve. Set aside.
6. Sauté vegetables: In a large pan, heat olive oil and sauté chopped onion, carrots, and celery until soft. Add minced garlic, bay leaves, thyme, tomato paste, and toasted flour. Stir continuously, scraping the pan’s bottom to release fond until the mixture is brown and toasty.
7. Add liquids and simmer: Pour in the gelatin-enriched stock and Guinness Blonde beer. Stir down the froth that forms. Add Worcestershire sauce, brown sugar, salt, and pepper. Lower heat to a simmer and cook until the gravy thickens slightly.
8. Cook meatballs in gravy: Add the browned meatballs to the simmering gravy. Continue cooking until meatballs are fully cooked through and the gravy is glossy and thickened.
9. Serve: Taste the gravy and adjust seasoning if needed. Serve hot over Colcannon or mashed potatoes for a wholesome meal.

Notes

• Using a mix of beef, lamb, and pork can enhance the meatball flavor and texture.
• Make sure the sautéed onions for the meatballs are completely cooled to prevent affecting the meat’s texture.
• Cheese cubes can be substituted with other melty cheeses like mozzarella or sharp cheddar if preferred.
• To toast flour, heat it in a dry pan over medium heat, stirring constantly until golden and aromatic.
• For thicker gravy, cook down a bit longer or adjust the amount of toasted flour used.
• Leftover meatballs and gravy store well in the refrigerator for up to 3 days or freeze for up to 3 months.
• Serve with creamy mashed potatoes or traditional Irish Colcannon (mashed potatoes with cabbage or kale) for authentic comfort.

Keywords: stuffed meatballs, Guinness gravy, Irish recipe, comfort food, meatballs with cheese, beer gravy, mashed potato topping