These stuffed meatballs are juicy and packed with flavor, all swimming happily in a rich Guinness gravy. Perfect for a cozy dinner!
Honestly, who can resist meatballs? I love serving them over mashed potatoes or pasta, soaking up all that tasty gravy. Yum! 😋
Key Ingredients & Substitutions
Ground beef & pork: A mix of these meats makes the meatballs juicy. If you prefer a leaner option, you can use ground turkey or chicken. They will still taste great!
Cheddar cheese: Sharp cheddar is my go-to for stuffing as it adds a bit of zing. If you’re looking for something milder, try mozzarella or fontina instead!
Guinness stout: This beer gives the gravy depth and flavor. If you don’t have Guinness, use any dark beer or even beef broth for a non-alcoholic version.
How Can I Achieve Flavorful and Moist Meatballs?
The key to tasty meatballs lies in mixing the ingredients without overworking the meat. Gently combine ground meat, onions, and seasonings, and let the wet breadcrumbs soak. That moisture helps keep them juicy.
- Soak the breadcrumbs in milk to make them soft, then mix gently with the meat.
- Be sure the cheese is fully encased to avoid spills during cooking.
These little tips will make a big difference. Happy cooking!
Stuffed Meatballs in Guinness Gravy
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef
- 1 lb ground pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 4 oz sharp cheddar cheese, cut into small cubes (for stuffing)
- 2 tbsp olive oil (for frying)
For the Guinness Gravy:
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 bottle (11.2 oz) Guinness stout beer
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and black pepper to taste
How Much Time Will You Need?
This delightful dish takes about 30 minutes of preparation and another 40 minutes for cooking. So, in total, you’ll spend around 1 hour and 10 minutes creating this meal full of flavor!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a small bowl, soak the breadcrumbs in the milk and then set it aside. In a large mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, soaked breadcrumbs, egg, parsley, salt, pepper, and thyme. Mix these ingredients gently but thoroughly until well combined.
2. Stuff the Meatballs:
Take about 2 tablespoons of the meat mixture and flatten it in your hand. Place a cube of cheddar cheese in the center and carefully wrap the meat around the cheese, forming a ball. Make sure the cheese is fully enclosed. Repeat this process until all of the meat mixture has been used up.
3. Brown the Meatballs:
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remember, you do not want to cook them through yet; they will finish cooking in the gravy. Once browned, remove the meatballs from the skillet and set them aside.
4. Make the Guinness Gravy:
In the same skillet, melt the butter. Add in the chopped onion, diced carrots, and minced garlic, sautéing until everything becomes softened, about 5 minutes. Sprinkle the flour over the sautéed veggies and stir well to combine. Cook for an additional 1-2 minutes to eliminate the raw flour taste. Now, slowly whisk in the beef broth and the Guinness stout, ensuring that there are no lumps. Stir in the Worcestershire sauce and Dijon mustard, then bring the gravy to a simmer and cook for about 5 minutes until it thickens.
5. Finish Cooking the Meatballs:
Return the browned meatballs to the skillet, submerging them in the luscious Guinness gravy. Cover the skillet and let everything simmer gently for 15-20 minutes until the meatballs are cooked through, and the cheese inside has melted beautifully.
6. Serve:
Before serving, taste the gravy and adjust the seasoning with salt and pepper as needed. Garnish your dish with extra chopped parsley. Serve the stuffed meatballs and Guinness gravy over creamy mashed potatoes, wholesome egg noodles, or your favorite side dish.
Enjoy your hearty, cheesy stuffed meatballs in rich Guinness gravy! They are sure to warm your heart and satisfy your taste buds!
Can I Use Ground Turkey Instead of Beef and Pork?
Yes, ground turkey is a great alternative for a lighter option! Just be aware that turkey can be a little drier than beef and pork, so consider adding a bit more moisture like additional milk or some grated vegetables to your mixture.
What If I Don’t Have Guinness Stout?
No worries! If you can’t find Guinness, you can use any dark beer, like a porter or stout. Alternatively, you can replace the beer with additional beef broth for a non-alcoholic version — just keep in mind it will alter the flavor slightly.
How Should I Store Leftovers?
Store any leftover meatballs and gravy in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove or in the microwave, stirring occasionally until heated through.
Can I Make the Meatballs Ahead of Time?
Absolutely! You can prepare the meatballs and form them in advance. Just keep them refrigerated until you’re ready to cook. They can be stored in the fridge for up to 24 hours before frying and cooking in the gravy.