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Stuffed Meatballs in Guinness Gravy Recipe

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★★★★★

4.1 from 79 reviews

Enjoy these delicious Stuffed Meatballs in Guinness Gravy, a hearty and comforting Irish-American dish perfect for any occasion beyond St. Patrick’s Day. Juicy meatballs stuffed with Dubliner cheese are pan-fried or baked to golden perfection and simmered in a rich, savory Guinness-infused gravy made with fresh vegetables, herbs, and a touch of brown sugar. Serve over creamy Colcannon or mashed potatoes for a satisfying 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 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. Sauté Onion: Heat a small amount of oil in a pan and sauté the diced onion until soft, about 5 minutes. Remove from heat and let it cool completely to avoid cooking the other meatball ingredients prematurely.
  2. Mix Meatball Ingredients: In a large bowl, combine the cooled sautéed onion with ground meat, minced garlic, chopped parsley, kosher salt, black pepper, Worcestershire sauce, and panko breadcrumbs. Use clean hands to mix everything thoroughly until well combined.
  3. Form Meatballs: Divide the mixture into 20 equal portions. Flatten each portion into a patty, place 1 or 2 cubes of Dubliner cheese in the center, then enclose the meat completely around the cheese and roll into a ball.
  4. Cook Meatballs: Brown the meatballs by either pan-frying them in a skillet over medium heat until golden brown on all sides, or bake them in a preheated 400°F (205°C) oven for about 15 minutes until browned.
  5. Prepare Gelatin Stock: In a small bowl, whisk the unflavored gelatin powder into the beef or chicken stock and let it dissolve and bloom for a few minutes. Set aside.
  6. Sauté Vegetables: In a large pan, heat a tablespoon of olive oil and sauté the chopped onion, carrots, and celery until soft. Add the minced garlic, bay leaves, thyme, tomato paste, and toasted flour. Stir constantly and scrape the bottom of the pan to release any browned bits until the mixture looks toasted and nicely browned, about 3-5 minutes.
  7. Add Liquids and Simmer: Slowly pour in the gelatin-infused stock and the Guinness Blonde beer, stirring to combine and reduce froth. Add Worcestershire sauce, brown sugar, salt, and pepper. Reduce heat to low and let the gravy simmer and thicken slightly.
  8. Combine Meatballs and Gravy: Add the browned meatballs to the simmering gravy. Continue cooking gently until meatballs are fully cooked through and the gravy is glossy, thickened to your preferred consistency. Adjust seasoning as needed.
  9. Serve: Serve the stuffed meatballs hot over Colcannon or mashed potatoes for a traditional and comforting Irish-American meal.

Notes

  • Use ground meat mix or a combination of beef, lamb, and pork for the best flavor.
  • Dubliner cheese adds a nice sharpness but can be substituted with cheddar if unavailable.
  • Searing meatballs before simmering keeps them juicy and adds depth of flavor.
  • Toasted flour is flour cooked in a dry pan or with a little oil until golden; it acts as a thickener for the gravy.
  • Gelatin powder adds a subtle body and mouthfeel to the gravy but can be omitted if preferred.
  • Guinness Blonde offers a smoother, less bitter flavor compared to traditional Guinness Stout.
  • Adjust seasonings after simmering as the flavors intensify.
  • Colcannon is an Irish mashed potato dish with cabbage or kale; it complements the dish beautifully.

Keywords: Stuffed meatballs, Guinness gravy, Irish recipe, Dubliner cheese, comfort food, Colcannon, savory gravy, meatloaf mix

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