Stuffed Meatballs in Guinness Gravy Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Dissolve gelatin: In a bowl, whisk the unflavored gelatin powder into the beef or chicken stock and let it bloom and dissolve. Set aside.
- 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.
- 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.
- 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.
- 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
