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
Scale
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.
