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Stuffed Meatballs Recipe

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★★★★★

4.5 from 87 reviews

Deliciously rich stuffed meatballs filled with gooey Dubliner cheese, cooked to perfection and served in a luscious Guinness gravy. This hearty recipe combines savory meatloaf mixture with a flavorful vegetable-based Guinness sauce for an indulgent comfort meal perfect for cozy dinners.

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 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

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

  1. Prepare the Meatballs: Sauté the diced onion in a little bit of oil until soft, about 5 minutes. Allow the onion to cool completely to avoid cooking the meat prematurely.
  2. Mix the 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 clean hands to thoroughly mix all ingredients.
  3. Shape and Stuff the 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, then enclose the meat around the cheese to form a tight ball, sealing in the cheese.
  4. Cook the Meatballs: Brown the meatballs either by pan-frying in a skillet until golden and crisp on all sides or by baking them in a preheated 400°F (200°C) oven for approximately 15 minutes until browned and cooked through.
  5. Prepare the Guinness Gravy: Whisk the unflavored gelatin powder into the beef or chicken stock until dissolved and let it bloom. In a pan, sauté the chopped onion, carrots, and celery in olive oil until soft. Add minced garlic, bay leaves, thyme, tomato paste, and toasted flour. Stir continuously, scraping the pan to loosen fond, until the mixture turns a rich brown and toasty.
  6. Add Liquids and Simmer: Pour in the beef stock with gelatin and the bottle of Guinness Blonde. Stir to reduce the froth, then add Worcestershire sauce, brown sugar, salt, and pepper. Reduce the heat to a gentle simmer so the gravy thickens slightly.
  7. Finish Cooking the Meatballs in Gravy: Gently add the browned meatballs into the simmering Guinness gravy. Continue cooking until the meatballs are fully cooked through and the gravy achieves a glossy and thick consistency. Adjust seasoning to taste.
  8. Serve: Serve the stuffed meatballs hot, spooned over a bed of creamy Colcannon or mashed potatoes for a comforting, satisfying dish.

Notes

  • Make sure the sautéed onions are completely cooled before mixing with meat to prevent premature cooking.
  • Using panko breadcrumbs helps keep the meatballs tender and light.
  • Dubliner cheese is recommended for its meltability and flavor but you may substitute with other semi-hard cheeses if preferred.
  • Gelatin powder helps thicken the gravy without cloudiness; you can substitute with cornstarch slurry if unavailable.
  • Browning the meatballs before adding them to the gravy adds flavor and texture, but baking is a great hands-off alternative.
  • Adjust seasoning of gravy at the end as Guinness Blonde can vary in bitterness.
  • Serve immediately for best cheesiness and gravy consistency.

Keywords: stuffed meatballs, Guinness gravy, Dubliner cheese, comfort food, Irish recipe, savory meatballs, hearty dinner

Find it online: https://cheframi.com/stuffed-meatballs-recipe/