Description
These Irresistibly Decadent Stuffed Meatballs in Guinness Gravy combine a rich blend of ground beef, pork, and veal with a luscious Dubliner cheese center, simmered in a flavorful Guinness Blonde beer gravy thickened to perfection. Ideal for a hearty meal, these meatballs are tender, cheesy, and coated in a savory gravy packed with tender vegetables and seasonings.
Ingredients
Scale
Meatballs
- 1 lb meatloaf mix (ground beef, pork, veal)
- 1-2 pieces Dubliner cheese, cubed (or lactose-free cheese)
Gravy
- 1 cup Guinness Blonde beer (or preferred non-bitter beer)
- 1-2 tbsp gelatin powder (optional, for thickness)
- 2 tbsp toasted flour (or Wondra flour/cornstarch as thickening agent)
- Standard stew ingredients (varies, includes diced fresh vegetables such as onions, carrots, celery, garlic, and seasonings like salt, pepper, thyme, and bay leaf)
Instructions
- Prepare Meat Mixture: In a large bowl, combine the meatloaf mix with your preferred seasonings such as salt, pepper, and herbs until well blended to ensure a flavorful base for the meatballs.
- Portion and Flatten: Divide the meat mixture into 20 equal portions. Flatten each portion into a small patty shape to prepare for stuffing.
- Stuff with Cheese: Place 1-2 cubes of Dubliner cheese in the center of each patty, then carefully fold the meat around the cheese to form a sealed ball, ensuring the cheese does not leak during cooking.
- Prepare the Gravy: In a skillet over medium heat, warm the Guinness Blonde beer. Add the diced vegetables from the stew ingredients, along with optional gelatin powder and toasted flour to aid in thickening the gravy.
- Thicken Gravy: Let the gravy simmer, stirring occasionally, until it thickens, which should take about 5-10 minutes. This step concentrates the flavors and provides a rich sauce for the meatballs.
- Cook Meatballs in Gravy: Gently place the stuffed meatballs into the thickened gravy and cook for 10-15 minutes, turning occasionally to ensure even cooking, until the meatballs are fully cooked through.
Notes
- Using Dubliner cheese adds a sharp, creamy flavor, but lactose-free cheese is a great alternative for lactose-sensitive individuals.
- The optional gelatin powder helps achieve a thicker gravy but can be omitted if preferred.
- To keep the gravy smooth and lump-free, toast the flour before adding it to the liquid.
- Make sure to seal the meatballs properly around the cheese to avoid leakage during cooking.
- Adjust seasoning in the stew ingredients according to taste; herbs like thyme and bay leaf complement the Guinness well.
- Leftover meatballs and gravy can be refrigerated and reheated gently on stovetop.
