These juicy stuffed meatballs simmer in a rich Guinness gravy that makes you want to lick the plate! With tender meat and tasty fillings, they’re perfect for a cozy meal.
Who can resist meatballs, right? I love serving them over mashed potatoes for extra comfort. Trust me, you’ll want to make this again and again! 😋
Key Ingredients & Substitutions
Ground Beef and Pork: This mix gives the meatballs great flavor and texture. If you’re looking for a leaner option, ground turkey or chicken works too, though the flavor will be a bit lighter.
Cheese: I used Irish cheddar for that sharp, rich flavor. If you can’t find it, mozzarella gives a nice melty effect, or you can use a mix of whatever cheese you have on hand!
Breadcrumbs: Regular or panko breadcrumbs both work well. If you’re gluten-free, try crushed gluten-free crackers or oats—just ensure they’re certified gluten-free as needed.
Guinness Beer: This adds depth to the gravy. If you prefer non-alcoholic options, use beef broth or a dark soda, like root beer, to mimic some of that flavor.
How Do I Achieve Perfectly Juicy Meatballs?
Making juicy meatballs is key to this recipe! Here’s my process:
- Don’t overmix the meat mixture; just blend until combined. This keeps them tender.
- Soaking breadcrumbs in milk is essential—this helps them stay moist while cooking.
- When forming the meatballs, don’t worry if they’re not perfect—this gives each meatball its own character!
Lastly, browning them in a hot pan adds flavor and texture. Make sure to gently turn them to keep that cheese from leaking out! Your patience will pay off when you take that first bite!
Stuffed Meatballs in Guinness Gravy
Ingredients:
For the Meatballs:
- 1 lb (450g) ground beef
- 1 lb (450g) ground pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 2 tsp Worcestershire sauce
- Salt and black pepper, to taste
- 4 oz (115g) Irish cheddar cheese, cut into small cubes (for stuffing)
- 2 tbsp chopped fresh parsley
For the Guinness Gravy:
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 bottle (11.2 oz / 330ml) Guinness beer
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tsp Dijon mustard
- 1 tsp brown sugar
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
For Serving:
- Creamy mashed potatoes
Time Needed:
You’ll need about 15 minutes for prep and 30 minutes for cooking. Overall, set aside about 45 minutes to enjoy making and savoring this delicious meal!
Instructions:
1. Prepare the Meatballs:
Start by soaking the breadcrumbs in milk for about 5 minutes until they become nice and soft. In a big mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, soaked breadcrumbs, egg, Worcestershire sauce, parsley, salt, and pepper. Mix everything gently until it’s well combined, being careful not to overmix. Grab a small handful of the meat mixture and flatten it in your hand. Place a cube of cheddar cheese right in the center, then wrap the meat around it to form a meatball. Make sure the cheese is completely sealed inside. Continue this until all the meat mixture is used up, placing the formed meatballs on a plate.
2. Cook the Meatballs:
Heat a large skillet over medium heat and add a splash of oil. Carefully add the meatballs to the skillet, browning them on all sides, which should take about 5-7 minutes. Remember to turn them gently to keep the cheese from escaping. Once browned, remove the meatballs and set them aside.
3. Make the Guinness Gravy:
In the same skillet, melt the butter and sauté the chopped onion and garlic until they’re soft and fragrant. Next, stir in the flour and let it cook for about 1-2 minutes to make a roux. Gradually whisk in the Guinness beer, stirring continuously so no lumps form. Add in the beef broth, tomato paste, Dijon mustard, and brown sugar, then bring the gravy to a gentle simmer. Let it cook for about 5-7 minutes until it thickens slightly. Season with salt and pepper to taste.
4. Simmer Meatballs in Gravy:
Return the browned meatballs to the skillet, gently placing them in the gravy. Cover the skillet and let everything simmer on low heat for about 15-20 minutes. Check to make sure the meatballs are cooked through and the cheese is melted inside.
5. Serve:
To serve, spoon creamy mashed potatoes onto your plates or bowls, place 3 meatballs on top, and generously ladle the rich Guinness gravy over them. Finish by garnishing with freshly chopped parsley for a pop of color.
6. Enjoy!
Dig in and relish every bite of your rich, cheesy stuffed meatballs in savory Guinness gravy!
This meal is perfect for cozy days and is sure to impress your family and friends. Enjoy every delicious moment!
Can I Use Different Types of Meat for the Meatballs?
Absolutely! While the combination of ground beef and pork gives a great flavor and texture, you can use ground turkey, chicken, or even a meat substitute if you prefer a lighter or vegetarian option. Just keep in mind that the flavor will vary slightly.
What Can I Substitute for Guinness Beer?
If you’d like a non-alcoholic option, you can use beef broth instead. For a similar flavor profile, consider using a dark, non-alcoholic beer or even root beer for a unique twist on the gravy, but the taste will differ a bit.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet over low heat or use the microwave, stirring occasionally to ensure even heating.
Can I Make the Meatballs Ahead of Time?
Yes, you can definitely prep the meatballs in advance! Assemble them and store them in the fridge for up to 24 hours before cooking. You can even freeze them before cooking—just make sure to thaw them in the fridge before cooking to ensure even cooking.