Stuffed Meatballs Guinness Gravy (Print Version)
Juicy meatballs with melty cheese, finished in robust Guinness gravy. Delicious over Colcannon or mashed potatoes.
# Ingredients:
→ Meatballs
01 -
680 g meatloaf mix (ground beef, lamb, or pork)
02 -
1 medium onion, finely diced
03 -
3 garlic cloves, minced
04 -
3 tablespoons chopped fresh parsley
05 -
1 teaspoon kosher salt
06 -
0.5 teaspoon ground black pepper
07 -
1 tablespoon Worcestershire sauce
08 -
70 g panko breadcrumbs
09 -
115 g Dubliner cheese, cut into small cubes
→ Guinness Gravy
10 -
1 onion, chopped
11 -
2 carrots, chopped
12 -
2 celery stalks, chopped
13 -
4 garlic cloves, minced
14 -
2 bay leaves
15 -
4-5 sprigs fresh thyme or 1 teaspoon dried thyme
16 -
2 tablespoons tomato paste
17 -
30 g toasted flour
18 -
1 envelope unflavored gelatin powder (about 7 g)
19 -
600 ml low-sodium beef or chicken stock
20 -
2 tablespoons Worcestershire sauce
21 -
330 ml Guinness Blonde
22 -
2 teaspoons brown sugar
23 -
Salt, to taste
24 -
Black pepper, to taste
# Steps:
01 -
Heat a small amount of oil over medium heat. Sauté the diced onion until soft and translucent, about 5 minutes. Remove from heat and let cool completely.
02 -
In a large bowl, combine the cooled onion, meatloaf mix, minced garlic, parsley, kosher salt, black pepper, Worcestershire sauce, and panko breadcrumbs. Mix thoroughly with clean hands until all ingredients are evenly incorporated.
03 -
Divide the mixture into 20 equal portions. Flatten each portion into a patty, place 1 or 2 cubes of Dubliner cheese in the center, and shape the meat around the cheese to form a sealed ball.
04 -
Pan-fry the meatballs in batches over medium-high heat until browned on all sides, or bake in a preheated oven at 200°C for 15 minutes until golden.
05 -
Sprinkle the gelatin powder evenly over the beef or chicken stock. Stir to combine and allow to bloom while you prepare the vegetables.
06 -
In a large pan, heat 1 tablespoon olive oil. Add chopped onion, carrot, and celery. Cook over medium heat until vegetables are soft, about 6-8 minutes. Add minced garlic, bay leaves, thyme, tomato paste, and toasted flour. Stir to combine and cook, scraping the pan to release any brown bits, for 2-3 minutes until fragrant and slightly browned.
07 -
Pour in the gelatin-infused stock and Guinness. Stir to incorporate, allowing the Guinness to froth. Add Worcestershire sauce and brown sugar. Bring to a gentle simmer.
08 -
Continue simmering until the gravy thickens slightly. Season with salt and pepper. Add the browned meatballs to the sauce, simmering until the meatballs are fully cooked and the gravy is glossy and thickened to your preference. Adjust seasoning if needed.
09 -
Serve the stuffed meatballs hot, generously spooned with Guinness gravy, ideally over Colcannon or creamy mashed potatoes.
# Notes:
01 -
Chilling the meat mixture before shaping can help maintain the meatballs’ structure.