Stuffed Meatballs in Guinness Gravy Recipe

Introduction

Stuffed Meatballs in Guinness Gravy offer a hearty and comforting meal with rich flavors from tender meatballs filled with Dubliner cheese, simmered in a savory Guinness-infused gravy. Perfect for a cozy dinner, this dish combines classic Irish ingredients with a satisfying twist.

Ingredients

• 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
• 1 onion, chopped (for gravy)
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced (for gravy)
• 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 (for gravy)
• 1 (330 ml) bottle Guinness Blonde
• 2 teaspoons brown sugar
• Salt & pepper, to taste

Instructions

1. Step 1: Sauté the diced onion for the meatballs in a little oil over medium heat until soft, about 5 minutes, then let it cool completely.
2. Step 2: In a large bowl, combine the cooled onion with the meatloaf mix, minced garlic, chopped parsley, kosher salt, black pepper, Worcestershire sauce, and panko breadcrumbs. Mix thoroughly with clean hands.
3. Step 3: Divide the mixture into 20 equal portions. Flatten each portion into a patty and place 1 or 2 cubes of Dubliner cheese in the center. Carefully enclose the meat around the cheese, shaping into a ball.
4. Step 4: Brown the meatballs by pan-frying until nicely browned on all sides or bake in a preheated 400°F (200°C) oven for 15 minutes.
5. Step 5: For the gravy, whisk the unflavored gelatin powder into the beef or chicken stock and set aside to dissolve and bloom.
6. Step 6: In a separate pan, sauté the chopped onion, carrot, and celery in a tablespoon of olive oil until soft. Add garlic, bay leaves, thyme, tomato paste, and toasted flour, stirring and scraping the pan to release browned bits, cooking for a few minutes until the mixture looks brown and toasty.
7. Step 7: Pour in the prepared stock and Guinness Blonde. Stir to control frothing. Add Worcestershire sauce, brown sugar, and season with salt and pepper. Lower the heat and let the gravy simmer until it thickens slightly.
8. Step 8: Add the browned meatballs to the gravy and continue cooking gently until the meatballs are fully cooked through and the gravy is glossy and thickened to your preference. Taste and adjust seasoning if needed.
9. Step 9: Serve best when hot over traditional Colcannon or creamy mashed potatoes.

Tips & Variations

• For a richer flavor, try mixing different meats like lamb and beef in the meatballs.
• Use smoked cheddar instead of Dubliner cheese for a smoky twist.
• To speed up cooking, bake the meatballs first then finish them in the gravy.
• If Guinness Blonde is unavailable, a dry stout can be a good substitute for a deeper, more robust taste.

Storage

Store leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to maintain the gravy’s texture. You can also freeze the cooked meatballs and 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 use all beef instead of meatloaf mix?

Yes, all beef works well. Just ensure it has some fat content to keep the meatballs moist and flavorful.

Do I have to use gelatin powder in the gravy?

The gelatin helps thicken and add body to the gravy, but you can omit it if preferred. Just allow the gravy to simmer longer to reduce and thicken naturally.

Stuffed Meatballs in Guinness Gravy Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

These hearty stuffed meatballs filled with Dubliner cheese are cooked to perfection and served in a rich, flavorful Guinness gravy. The dish combines the savory taste of pan-fried or baked meatballs with a deeply aromatic gravy made from fresh vegetables, Guinness Blonde beer, and a gelatin-enhanced stock for a glossy finish. Perfectly paired with mashed potatoes or Colcannon, this Irish-inspired comfort food is ideal for a cozy dinner.

• Author: Daniel
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 65 minutes
• Yield: 20 meatballs 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 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

Instructions

1. Prepare the Meatball Base: Sauté the diced onion in a small amount of oil over medium heat until soft, about 5 minutes. Remove from heat and let cool completely to avoid cooking the meat prematurely when mixing.
2. Mix Meatball Ingredients: In a large bowl, combine the cooled sautéed onion with the ground meat, minced garlic, chopped parsley, kosher salt, black pepper, Worcestershire sauce, and panko breadcrumbs. Use your hands to mix all ingredients thoroughly for an even distribution of flavors.
3. Form Stuffed Meatballs: Divide the meat mixture into 20 equal portions. Flatten each portion into a patty, place 1 or 2 cubes of Dubliner cheese in the center, and carefully wrap the meat around the cheese, rolling it into a ball to enclose the cheese completely.
4. Cook Meatballs: Brown the meatballs either by pan-frying in a skillet over medium heat until nicely browned on all sides or by baking in a preheated 400°F (200°C) oven for about 15 minutes. The goal is to develop a good crust before adding them to the gravy.
5. Prepare the Gelatin-Enhanced Stock: Whisk the unflavored gelatin powder into the beef or chicken stock and let it bloom (dissolve) while you prepare the rest of the gravy ingredients.
6. Sauté Vegetables: In a large pan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion, carrot, and celery and cook until softened. Add minced garlic, bay leaves, thyme, tomato paste, and toasted flour. Stir frequently and scrape the pan bottom to release the fond. Continue until the mixture turns brown and toasty, about 3-5 minutes.
7. Add Liquids and Simmer: Pour in the gelatin-infused stock and the bottle of Guinness Blonde. Stir to combine; the Guinness will foam initially—stir to reduce the froth. Add Worcestershire sauce, brown sugar, salt, and pepper. Reduce heat to a gentle simmer.
8. Combine Meatballs and Gravy: Add the browned meatballs into the simmering gravy. Cook together for 10-15 minutes, or until the meatballs are fully cooked through and the gravy is thick and glossy. Taste and adjust seasoning if necessary.
9. Serve: Serve the stuffed meatballs hot atop creamy mashed potatoes or traditional Irish Colcannon for a filling and flavorful meal.

Notes

• Using a meatloaf mix or a blend of ground beef, lamb, and pork will yield a flavorful and moist meatball.
• Ensure the sautéed onions are completely cooled before mixing to prevent tough meatballs.
• To toast flour, dry roast it in a skillet over medium heat until lightly browned to enhance the gravy’s flavor.
• The gelatin powder adds body and a smooth texture to the gravy but can be omitted or substituted with cornstarch for a vegetarian version.
• The cheese inside the meatball melts during cooking, providing a delicious surprise in every bite.
• Pan-frying or baking the meatballs before adding to the gravy both work; choose your preferred method based on texture preference.
• Guinness Blonde provides a milder and lighter flavor compared to traditional Guinness Stout and can be substituted if necessary.

Keywords: stuffed meatballs, Guinness gravy, Irish recipe, comfort food, Dubliner cheese, mashed potatoes