Name: Stuffed Meatballs Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Irish
Ingredients: 1½ lbs. meatloaf mix (or ground beef/lamb/pork); 1 medium-sized onion, diced finely; 3 garlic cloves, minced; 3 tablespoon 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; 2 carrots, chopped; 2 celery stalks, chopped; 4 garlic cloves, minced; 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; 1 (330 ml) bottle Guinness Blonde; 2 teaspoons brown sugar; Salt & pepper to taste

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Introduction

These stuffed meatballs combine juicy seasoned meat with melty Dubliner cheese at the center, all smothered in a rich Guinness gravy. Perfect for a cozy dinner, they bring comfort and a touch of Irish flair to your table.

A black oval pot filled with a rich brown sauce holding about 15 round browned meatballs, with some orange carrot chunks and green celery pieces mixed in. A few green herb leaves and a bay leaf float on the sauce, adding fresh color. A dark wooden spoon rests inside the pot, partially submerged. The pot sits on a black cooling rack over a white marbled surface, next to scattered fresh parsley leaves and a white cloth with green leaf patterns. The lighting is natural and soft, showing the glossy texture of the sauce and the browned meatballs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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

Step 1: Sauté the diced onion for the meatballs in a little oil over medium heat until soft, about 5 minutes. Remove from heat and let cool completely.
Step 2: In a large bowl, combine the cooled onion, meatloaf mix, minced garlic, chopped parsley, kosher salt, black pepper, Worcestershire sauce, and panko breadcrumbs. Mix well using clean hands until evenly blended.
Step 3: 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 wrap the meat around the cheese to form a ball completely enclosing it.
Step 4: Brown the meatballs by either pan-frying in a little oil until nicely browned or baking them in a preheated 400°F (200°C) oven for 15 minutes. Set aside.
Step 5: For the gravy, whisk the gelatin powder into the beef or chicken stock and let it dissolve completely. Set aside.
Step 6: In a large pan, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion, carrots, and celery until soft. Add minced garlic, bay leaves, thyme, tomato paste, and toasted flour. Stir and scrape the pan to release flavor for a few minutes until the mixture browns and looks toasty.
Step 7: Slowly add the stock mixture and pour in the Guinness Blonde. Stir well to combine and reduce the froth. Add Worcestershire sauce, brown sugar, salt, and pepper. Reduce heat to simmer.
Step 8: Once the gravy thickens slightly, add the browned meatballs into the pan. Simmer gently until the meatballs are fully cooked and the gravy is glossy and thickened to your preference. Taste and adjust seasoning if necessary.
Step 9: Serve the stuffed meatballs hot over Colcannon or creamy mashed potatoes for a hearty and satisfying meal.

Tips & Variations

Use any sharp cheese you like if Dubliner is unavailable; sharp cheddar or aged gouda work well.
For extra flavor, add a pinch of smoked paprika or fresh chopped herbs into the meatball mix.
To gluten-free-ify the recipe, substitute panko breadcrumbs with gluten-free alternatives and use gluten-free flour for the gravy.

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 to prevent the cheese from drying out. You can also freeze the meatballs and gravy separately for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The dish shows a white bowl filled with creamy mashed potatoes as the base layer, smooth and white with slight lumps. On top is a rich, brownish-red sauce that covers part of the mashed potatoes, glossy and thick in texture. Resting above are three large, round meatballs with a browned, slightly crispy surface and a few herbs sprinkled on them. Bright orange carrot pieces are mixed in with the sauce around the meatballs. A green parsley sprig decorates the top, fresh and vibrant, with a silver spoon placed inside the bowl. The bowl sits on a white marbled surface with a white cloth featuring green leaf patterns on the side. In the background, glass bottles with blurred labels are visible, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day ahead, keeping them refrigerated. Brown and cook them in the gravy just before serving to maintain freshness and flavor.

What can I use instead of Guinness Blonde?

If Guinness Blonde is unavailable, you can substitute a similar light Irish stout or a dark beer with mild bitterness. For a non-alcoholic option, use beef stock with a splash of malt vinegar for added depth.