Description
Juicy Stuffed Beef Meatballs in Guinness Gravy
Ingredients
Scale
- 1.5 lbs ground beef
- 1 medium-sized onion, diced finely
- 3 cloves garlic, minced
- 3 tablespoons chopped parsley
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 0.67 cup panko breadcrumbs
- 4 oz Dubliner cheese, cut into small cubes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 0.5 cup all-purpose flour
- 1 (14.9 fl oz) can non-alcoholic dark beer
- 2 cups beef broth, low sodium
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- Salt to taste
- Fresh parsley or chives for garnish
Instructions
- Prepare the Cheese Stuffing: Cut the 4 oz Dubliner cheese into small, approximately 1/2 to 3/4 inch cubes. For easier handling, place these cheese cubes on parchment paper and freeze for 15-20 minutes until semi-firm.
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef, finely diced medium onion, 3 minced garlic cloves, 3 tablespoons chopped parsley, 1 teaspoon kosher salt, 0.5 teaspoon black pepper, 1 tablespoon Worcestershire sauce, and 0.67 cup panko breadcrumbs. Gently mix by hand until just combined; do not overmix to ensure tender meatballs.
- Form the Stuffed Meatballs: Take about 2 tablespoons of the meat mixture and flatten it into a patty in your palm. Place one semi-frozen Dubliner cheese cube in the center. Gently bring the edges of the meat mixture up and around the cheese, sealing it completely. Roll lightly to form a smooth, round meatball, ensuring no cheese is exposed. Repeat for all remaining meat and cheese, yielding 20-25 meatballs.
- Brown the Meatballs: Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Brown the stuffed meatballs in batches on all sides until a rich crust develops, about 5-7 minutes per batch. They will not be cooked through. Remove browned meatballs and set aside, reserving the pan drippings.
- Sauté Gravy Aromatics: Reduce heat to medium. Add 2 tablespoons of unsalted butter to the same skillet. Add the 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 4 minced garlic cloves, 2 bay leaves, and 1 teaspoon dried thyme. Sauté, stirring occasionally, for 8-10 minutes until vegetables are softened and slightly browned.
- Build the Gravy Base: Sprinkle 0.5 cup all-purpose flour over the sautéed vegetables. Stir continuously for 1-2 minutes to cook the flour and form a roux. Slowly pour in the entire can of non-alcoholic dark beer, whisking constantly to scrape up any browned bits from the pan and dissolve flour lumps. Simmer for 2-3 minutes.
- Finish the Gravy: Gradually whisk in 2 cups low-sodium beef broth. Add 1 tablespoon Dijon mustard and 1 tablespoon brown sugar. Season with black pepper and salt to taste. Bring to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the gravy thickens to desired consistency.
- Simmer Meatballs in Gravy: Carefully nestle the browned stuffed meatballs back into the simmering gravy, ensuring they are largely submerged. Cover the skillet and simmer on low heat for an additional 20-25 minutes, allowing meatballs to cook through and absorb flavors. The cheese inside will melt to a gooey center.
- Rest and Serve: Remove from heat and let rest for 5 minutes before serving. Garnish with fresh chopped parsley or chives, if desired. Serve hot with mashed potatoes, egg noodles, or crusty bread.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 meatball
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg