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Stuffed Meatballs in Guinness Gravy Recipe

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★★★★★

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.

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 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

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