Delicious stuffed meatballs filled with Dubliner cheese, cooked to perfection and served in a rich, flavorful Guinness gravy. A comforting Irish-inspired dish ideal for a hearty dinner.
Total Time:1 hour 10 minutes
Yield:20 meatballs
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 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
Sauté Onions: Heat a little oil in a pan and sauté the diced onion until soft, about 5 minutes. Remove from heat and let cool completely.
Prepare Meatball Mixture: In a large bowl, combine the cooled sautéed onions with the meatloaf mix, minced garlic, chopped parsley, kosher salt, black pepper, Worcestershire sauce, and panko breadcrumbs. Mix well using clean hands.
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 around the cheese and roll into balls.
Cook Meatballs: Brown the meatballs by pan-frying in a skillet until nicely browned on all sides, or bake in a preheated 400° F oven for 15 minutes until browned.
Bloom Gelatin: In a bowl, whisk the unflavored gelatin powder into the low-sodium beef or chicken stock until dissolved and set aside.
Sauté Vegetables: In a pan, heat a tablespoon of olive oil and sauté chopped onion, carrots, and celery until softened. Add the minced garlic, bay leaves, thyme, tomato paste, and toasted flour. Stir and scrape the pan’s bottom to release fond until everything is brown and toasty, about a few minutes.
Add Liquids and Simmer: Pour in the gelatin-infused stock and the Guinness Blonde beer. Stir well to reduce frothing. Add Worcestershire sauce, brown sugar, salt, and pepper. Lower the heat to a gentle simmer.
Finish Cooking: Add the browned meatballs to the gravy and cook gently until meatballs are fully cooked through and the gravy is thick and glossy. Adjust seasoning to taste.
Serve: Serve the stuffed meatballs hot over Colcannon or mashed potatoes for a hearty, comforting meal.
Notes
Meatloaf mix can be substituted with a combination of ground beef, lamb, and pork as preferred.
Parboil vegetables slightly if you want quicker softening before sautéing, though not necessary.
For a gluten-free version, substitute panko breadcrumbs and toasted flour with gluten-free alternatives.
If Dubliner cheese is unavailable, use a similar semi-hard cheese that melts well.
Carefully enclose cheese to prevent leakage while cooking.
The Guinness Blonde beer adds a milder flavor compared to traditional Guinness Stout; adjust according to taste preferences.
Serving with creamy mashed potatoes like Colcannon enhances the dish’s traditional Irish feel.
