Description
These Stuffed Meatballs in Guinness Gravy feature juicy meatballs filled with rich Dubliner cheese, simmered in a flavorful homemade Guinness gravy. A comforting Irish-inspired dish perfect served over creamy mashed potatoes or traditional Colcannon.
Ingredients
For The Meatballs
- 1½ lbs. meatloaf mix (or ground beef/lamb)
- 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 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
- Olive oil for sautéing
Instructions
- Prepare the Meatballs: Sauté the diced onion in a little olive oil over medium heat until soft, about 5 minutes. Allow the onions to cool completely before mixing.
- Mix Meatball Ingredients: In a large bowl, combine the cooled sautéed onion, meatloaf mix (or ground beef/lamb), minced garlic, chopped parsley, kosher salt, black pepper, Worcestershire sauce, and panko breadcrumbs. Use clean hands to mix thoroughly until all ingredients are well incorporated.
- Form Stuffed Meatballs: Divide the mixture into 20 equal portions. Flatten each portion into a patty, place one or two small cubes of Dubliner cheese in the center, then carefully enclose the meat around the cheese, shaping it into a round ball to seal in the cheese.
- Brown the Meatballs: Brown the meatballs either by pan-frying in a skillet until nicely browned on all sides or by baking them in a preheated 400°F (204°C) oven for about 15 minutes.
- Prepare the Guinness Gravy: Whisk the unflavored gelatin powder into the beef or chicken stock to dissolve and bloom, then set aside. In a saucepan, heat a tablespoon of olive oil and sauté the chopped onion, carrots, and celery until the vegetables are soft. Add the minced garlic, bay leaves, thyme, tomato paste, and toasted flour. Stir continuously and scrape the bottom of the pan to release flavorful browned bits (fond), cooking until everything is browned and toasty.
- Add Liquids and Simmer: Pour in the prepared stock and Guinness Blonde. Stir to reduce froth. Add Worcestershire sauce, brown sugar, and season with salt and pepper. Reduce heat to simmer gently until the gravy thickens slightly.
- Cook Meatballs in Gravy: Add the browned meatballs to the simmering gravy. Continue cooking until the meatballs are fully cooked through and the gravy has thickened to a glossy consistency. Taste and adjust seasoning if necessary.
- Serve: Serve the stuffed meatballs hot, ladled with Guinness gravy over mashed potatoes or traditional Colcannon for a hearty, comforting meal.
Notes
- You can substitute the meatloaf mix with ground beef, lamb, or a combination for different flavor profiles.
- Make sure the sautéed onions are cool before mixing with meat to prevent the fat from melting prematurely and affecting meatball texture.
- Using gelatin powder in the gravy helps achieve a rich, glossy texture without needing flour or cornstarch thickening alone.
- To toast flour, cook it in a dry pan, stirring frequently, until it turns a light golden brown and develops a nutty aroma—this adds depth to the gravy.
- For a spicier twist, add a pinch of cayenne pepper or smoked paprika to the meat mixture or gravy.
- Leftover meatballs can be refrigerated up to 3 days or frozen for up to 2 months.
