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If you’re craving something hearty, cozy, and wonderfully flavorful, this Stuffed Meatballs in Guinness Gravy Recipe will quickly become your new favorite comfort food. Juicy meatballs packed with melty mozzarella cheese nestle perfectly in a rich, velvety Guinness-infused gravy that’s deeply savory with just the right tang. It’s a dish that feels like a warm hug on a plate — perfect for sharing with family or impressing friends at your next gathering.
Ingredients You’ll Need
These ingredients are simple but essential, each playing a unique role in bringing out the rich taste, tender texture, and beautiful color of these stuffed meatballs dressed in a lush Guinness gravy.
- Ground beef (1 lb): The hearty base that brings juiciness and robust flavor to the meatballs.
- Ground pork (1 lb): Adds a touch of fat and sweetness for tender, moist meatballs.
- Breadcrumbs (1 cup): Helps bind the meat mixture and keeps the meatballs light.
- Grated Parmesan cheese (1/4 cup): Brings a salty, nutty depth that enhances the meaty blend.
- Egg (1): The natural binder that keeps everything together perfectly.
- Garlic powder (2 tsp): Adds subtle warmth and flavor without overpowering.
- Onion powder (1 tsp): Compliments the garlic with soft, sweet notes.
- Dried oregano (1 tsp): Gives an herbal brightness that awakens the palate.
- Salt and black pepper (to taste): Essential seasonings that balance and elevate all flavors.
- Mozzarella cheese (4 oz, cubed): The surprise gooey center that makes every bite irresistible.
- Olive oil (1 tbsp): For browning meatballs and layering flavor.
- Butter (2 tbsp): Adds richness to the gravy’s base.
- Onion (1 medium, finely chopped): Softens and sweetens the savory gravy.
- Garlic (2 cloves, minced): Fresh aroma and a punch of flavor in the sauce.
- Beef broth (1 cup): Creates a hearty, meaty foundation for the gravy.
- Guinness stout (1 cup): Delivers deep, malty richness and signature color.
- All-purpose flour (2 tbsp): Thickens the gravy to a perfect, luscious consistency.
- Worcestershire sauce (1 tbsp): Adds umami and tang to amplify the gravy’s complexity.
- Fresh parsley (for garnish): Brings a burst of fresh color and brightness to finish the dish.
How to Make Stuffed Meatballs in Guinness Gravy Recipe
Step 1: Prepare the Oven and Meat Mixture
Start by preheating your oven to a cozy 375°F (190°C). In a large bowl, mix together the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, oregano, salt, and black pepper. This blend creates the flavorful foundation for tender, juicy meatballs.
Step 2: Shape and Stuff the Meatballs
Take small portions of the meat mixture and flatten them in your palm. Nestle a cube of mozzarella in the center, then wrap the meat all around the cheese, ensuring it’s completely sealed. This stuffed center will melt beautifully when cooked, adding that extra wow factor with every bite. Repeat until all the meat and cheese are used.
Step 3: Brown the Meatballs
Heat olive oil in a large ovenproof skillet over medium heat. Brown the meatballs on all sides for about 5 minutes to lock in juices and build flavor. Once browned, remove them from the skillet and set aside.
Step 4: Make the Guinness Gravy Base
In the same skillet, melt the butter and sauté chopped onions until they turn translucent and soft—about 5 minutes. Add minced garlic and cook for another minute to release its fragrant aroma.
Step 5: Create a Roux and Add Liquids
Sprinkle the flour over the onion and garlic mixture and stir constantly for 2 minutes to create a roux, which will thicken your gravy. Gradually whisk in beef broth and Guinness stout, ensuring a silky smooth sauce. Bring the mixture to a gentle simmer for the flavors to marry beautifully.
Step 6: Finish the Gravy and Bake the Meatballs
Stir in Worcestershire sauce for an extra depth of flavor, then gently nestle the browned meatballs back into the skillet, coating each in the rich gravy. Transfer the whole skillet to the oven and bake for 20-25 minutes until the meatballs are cooked through and the gravy has thickened to perfection.
Step 7: Garnish and Serve
Remove from the oven and let the dish rest briefly. Sprinkle freshly chopped parsley on top to add a vibrant, fresh contrast to the dark, luscious sauce.
How to Serve Stuffed Meatballs in Guinness Gravy Recipe
Garnishes
Fresh parsley is classic, but you can also add a sprinkle of finely grated Parmesan for an extra layer of cheesy goodness. A few cracked black peppercorns on top just before serving will add a subtle kick that complements the robust gravy.
Side Dishes
This dish loves hearty companions. Creamy mashed potatoes or buttery egg noodles are absolute dream partners, soaking up every drop of the Guinness gravy. Steamed green beans or roasted root vegetables bring color and balance, making the meal feel complete and satisfying.
Creative Ways to Present
For a fun twist, serve these meatballs over creamy polenta or even on toasted crusty bread to make Guinness gravy soaked sliders. Hosting a crowd? Arrange the meatballs on a large platter and sprinkle chopped parsley and Parmesan for a striking centerpiece that invites sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Allow the meatballs and gravy to cool completely before transferring to an airtight container. Stored in the refrigerator, they will stay fresh for up to 3 days, making them a great option for quick meals during busy weeks.
Freezing
You can freeze the meatballs with the gravy separately or together. Place them in a freezer-safe container or bag, and they’ll keep well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to keep the gravy smooth and the meatballs moist. Adding a splash of broth or water can help revive the sauce if it has thickened too much during storage.
FAQs
Can I use only ground beef instead of a beef and pork mix?
Absolutely! While the pork adds a nice richness and moisture, using all beef will still give you tasty meatballs. Just keep an eye on cooking times to avoid drying out.
What other cheeses can I stuff inside the meatballs?
Feel free to experiment! Cheddar, fontina, or even a sharp provolone work wonderfully and bring their own unique melts and flavors.
Is Guinness stout necessary for the gravy?
Guinness imparts a distinct malty bitterness and depth that’s hard to replicate. If you can’t find it, a robust dark beer or a combination of beef broth and a splash of balsamic vinegar can be good substitutes, though the flavor will be slightly different.
Can I make these meatballs gluten-free?
Yes! Simply swap the breadcrumbs for gluten-free breadcrumbs, and use a gluten-free flour blend for thickening the gravy. Always double-check other sauces and broths for hidden gluten ingredients.
How do I prevent the mozzarella from leaking out during cooking?
Make sure to seal the cheese completely with the meat mixture, pressing firmly around the edges. Chilling the formed meatballs before cooking can also help firm them up and minimize cheese escape.
Final Thoughts
This Stuffed Meatballs in Guinness Gravy Recipe is a true crowd-pleaser that’s as comforting as it is impressive. The gooey cheese center, the savory meat blend, and that deeply flavored Guinness gravy all come together to create a dish you’ll want to make again and again. So grab your apron and get ready to indulge in one of the most satisfying dinners you can imagine.
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Stuffed Meatballs in Guinness Gravy Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Irish
Description
Deliciously savory stuffed meatballs filled with melted mozzarella cheese and simmered in a rich Guinness gravy. These meatballs are browned on the stovetop before being baked in a flavorful sauce made from beef broth, Guinness stout, and aromatic onions and garlic. Perfect as a hearty main dish with a touch of Irish-inspired flair.
Ingredients
Meatballs
- 1 lb ground beef
- 1 lb ground pork
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- Salt and black pepper to taste
- 4 oz mozzarella cheese, cut into small cubes
Gravy
- 1 tbsp olive oil
- 2 tbsp butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup Guinness stout
- 2 tbsp all-purpose flour
- 1 tbsp Worcestershire sauce
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatballs after browning.
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated to form the meatball mixture.
- Form Stuffed Meatballs: Take a small amount of the meat mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center, then fold the meat around the cheese, shaping it into a meatball. Ensure the cheese is fully enclosed to avoid leakage during cooking. Repeat with the remaining meat and cheese cubes.
- Brown Meatballs: Heat the olive oil in a large ovenproof skillet over medium heat. Add the meatballs and cook, turning carefully, until browned evenly on all sides, about 5 minutes. Once browned, remove the meatballs from the skillet and set aside.
- Sauté Onions: In the same skillet, add the butter and let it melt. Add the finely chopped onions and cook, stirring occasionally, until they become translucent and soft, approximately 5 minutes.
- Add Garlic: Add the minced garlic to the sautéed onions and cook for an additional minute to release the aroma.
- Make Roux: Sprinkle the flour over the onion and garlic mixture. Stir constantly for 2 minutes to form a roux, which will help thicken the gravy.
- Add Liquids: Gradually pour in the beef broth and Guinness stout, stirring constantly to prevent lumps and ensure the gravy is smooth. Increase the heat to bring the mixture to a simmer.
- Season Gravy and Add Meatballs: Stir in the Worcestershire sauce to enhance the gravy’s flavor. Gently place the browned meatballs back into the skillet, making sure each is coated with the gravy.
- Bake Meatballs in Gravy: Transfer the ovenproof skillet to the preheated oven. Bake the meatballs for 20-25 minutes until they are cooked through and the gravy has thickened beautifully.
- Finish and Serve: Carefully remove the skillet from the oven. Let the dish cool slightly before garnishing with freshly chopped parsley. Serve warm and enjoy the rich, hearty flavors.
Notes
- You can substitute the ground pork with additional ground beef if preferred.
- For a spicier kick, add red pepper flakes to the meat mixture or gravy.
- If you don’t have Guinness stout, a dry stout or dark beer substitute will work well.
- Ensure the meatballs are fully sealed around the cheese to prevent it from leaking during cooking.
- This recipe can be prepared a day ahead; reheat gently in the oven before serving.
- Consider serving with mashed potatoes, crusty bread, or steamed vegetables.
