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Stuffed Meatballs in Guinness Gravy Recipe

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★★★★★

4.5 from 69 reviews

Delicious stuffed meatballs filled with rich Dubliner cheese, simmered in a savory Guinness blonde gravy made with aromatic vegetables, herbs, and a blend of beef stock and gelatin for a luscious texture. This hearty dish best served hot over traditional Irish colcannon or mashed potatoes is perfect for St. Patrick’s Day or any comforting meal.

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 (about 7 grams)
  • 2½ cups low-sodium beef or chicken stock
  • 2 tablespoons Worcestershire sauce
  • 1 (330 ml) bottle Guinness Blonde
  • 2 teaspoons brown sugar
  • Salt and pepper, to taste

Instructions

  1. Sauté Onions: Heat a little oil in a pan over medium heat and sauté the finely diced onion until soft, about 5 minutes. Remove from heat and let cool completely.
  2. Prepare Meatball Mixture: Once the onions have cooled, combine them with the meatloaf mix (or choice of ground meat), minced garlic, chopped parsley, kosher salt, black pepper, Worcestershire sauce, and panko breadcrumbs in a large mixing bowl. Use clean hands to mix thoroughly ensuring even distribution of all ingredients.
  3. Form Stuffed Meatballs: Divide the mixture into 20 equal portions. Flatten each portion into a small patty, place one or two small cubes of Dubliner cheese in the center, then carefully enclose the cheese with meat and roll into a ball to seal the cheese inside.
  4. Brown the Meatballs: You may either pan-fry the meatballs in a skillet over medium heat until nicely browned on all sides or bake them in a preheated oven at 400°F (204°C) for 15 minutes until browned.
  5. Bloom Gelatin: In a small bowl, whisk the unflavored gelatin powder into the beef or chicken stock to dissolve and bloom. Set this mixture aside.
  6. Cook Vegetable Base: In a large pan, sauté the chopped onion, carrots, and celery in a tablespoon of olive oil over medium heat until soft. Add minced garlic, bay leaves, thyme, tomato paste, and toasted flour. Stir continuously and scrape the bottom of the pan until the mixture is brown and slightly toasted, about 3-5 minutes, developing deep flavor and fond.
  7. Add Liquids and Simmer: Pour in the gelatin-infused stock and Guinness Blonde beer. The beer will froth initially; stir to reduce the froth. Add Worcestershire sauce, brown sugar, and season with salt and pepper. Reduce heat to low and let the gravy simmer until it thickens slightly, about 10 minutes.
  8. Finish Cooking: Add the browned meatballs into the simmering gravy. Continue cooking, gently spooning gravy over meatballs, until meatballs are fully cooked through and the gravy reaches a glossy, thickened consistency, about 10-15 minutes more.
  9. Serve: Serve the stuffed meatballs hot, ideally over traditional Irish colcannon or creamy mashed potatoes to soak up the rich Guinness gravy.

Notes

  • Make sure the sautéed onions are completely cooled before mixing with meat to prevent premature cooking of the meat mixture.
  • To ensure cheese stays inside the meatballs, seal the edges tightly after placing the cheese inside.
  • To toast the flour, dry roast it in a pan until it turns a light brown and smells nutty for best gravy flavor and to avoid raw flour taste.
  • Gelatin powder is used to improve the gravy’s richness and thickness; if unavailable, you can substitute with a cornstarch slurry but the texture may differ.
  • Use Guinness Blonde for a lighter and slightly malty flavor; regular Guinness Stout will create a different, more robust and bitter gravy.
  • These meatballs can be browned and then frozen uncooked for an easy meal prep option; just thaw before finishing in the gravy.
  • Pair this dish with Irish colcannon or mashed potatoes and steamed greens for an authentic Irish meal.

Keywords: stuffed meatballs, Guinness gravy, Irish recipe, Dubliner cheese, St. Patrick's Day meal, beef meatballs, comfort food, slow simmer gravy

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