Stuffed Meatballs in Guinness Gravy Recipe: A Hearty Pub-Style Favorite

When I first made these stuffed meatballs in Guinness gravy, I was blown away by how rich and cozy they turned out. Each meatball has a little cheesy surprise in the center, and the Guinness gravy?

It’s the real star—it gives everything a deep, bold flavor. I served mine over mashed potatoes, and honestly, there wasn’t a bite left on any plate. It’s one of those recipes you try once and then keep coming back to. Trust me, it’s become a family favorite at my house for good reason.

Stuffed Meatballs in Guinness Gravy Recipe

Ingredients

These ingredients come together to create layers of flavor that are satisfying and comforting. Here’s what you’ll need:

1½ lbs meatloaf mix (or ground beef, lamb, pork): This mix creates juicy and flavorful meatballs.
1 medium onion, finely diced: Adds sweetness and depth to the meatballs.
3 garlic cloves, minced: For bold, aromatic flavor.
3 tbsp chopped parsley: Adds a fresh touch to the mix.
1 tsp kosher salt: Enhances all the flavors.
½ tsp black pepper: Gives just the right amount of heat.
1 tbsp Worcestershire sauce: Adds umami richness to the meat.
⅔ cup panko breadcrumbs: Helps bind the meatballs while keeping them light.
4 oz Dubliner cheese, cubed: Melts beautifully inside the meatballs—don’t skip this!

For the Gravy

1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 bay leaves
4–5 sprigs fresh thyme (or 1 tsp dried thyme)
2 tbsp tomato paste: Brings depth and slight acidity.
¼ cup toasted flour: Adds nuttiness and thickens the gravy.
1 envelope unflavored gelatin powder: For a silky gravy texture.
2½ cups low-sodium beef or chicken stock
2 tbsp Worcestershire sauce
1 (330ml) bottle Guinness Blonde: Infuses the gravy with a rich, malty flavor.
2 tsp brown sugar: Balances out the bitterness of the beer.
Salt & pepper to taste

Note: This recipe serves about 6 people generously.

Variations

Want to switch things up or suit different dietary needs? Here are some ideas:

No alcohol: Swap Guinness with more beef or chicken stock. A splash of balsamic vinegar adds a nice tang.Cheese alternatives: Try cheddar, mozzarella, or a dairy-free cheese if you’re avoiding lactose.
Meat swaps: Use ground turkey, lamb, or plant-based meat alternatives for your own spin.
Low-carb option: Replace breadcrumbs with almond flour or crushed pork rinds.

Cooking Time

Here’s how long you’ll need from start to finish:

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Equipment You Need

Here’s what I used in my kitchen:

Mixing bowl – For combining all meatball ingredients.
Knife and cutting board – For chopping veggies and cheese.
Large skillet – To brown meatballs and build the gravy.
Lidded pot or pan – For simmering everything together.
Baking tray (optional) – If you prefer to bake the meatballs instead of frying.

How to Make Stuffed Meatballs in Guinness Gravy?

Let’s break it down step-by-step so you can make this with confidence. Everything starts with flavorful meatballs and ends with a luscious, rich gravy.

Prepare the Meatballs

In a large bowl, mix together your ground meat, finely chopped onion, minced garlic, parsley, salt, pepper, Worcestershire sauce, and breadcrumbs. Once it’s fully combined, divide the mixture into 20 equal portions. Flatten each one slightly, tuck a cube of cheese in the middle, then carefully seal and roll it into a ball. You want the cheese completely enclosed so it doesn’t melt out.

Brown the Meatballs

Heat some oil in a large skillet over medium-high heat. Place the meatballs in the pan and brown them on all sides. Don’t cook them through—just get a nice sear. This adds tons of flavor to the final dish. If you’re avoiding frying, you can bake them at 400°F for 15 minutes instead.

Make the Guinness Gravy

In the same pan, sauté your chopped onion, carrots, and celery until softened. Add the minced garlic, tomato paste, thyme, and bay leaves. Stir in the toasted flour to thicken, then pour in the broth (with gelatin mixed in), Guinness, Worcestershire sauce, and brown sugar. Bring everything to a simmer so the flavors can meld.

Simmer the Meatballs

Once the gravy has started to thicken, return the meatballs to the pan. Cover and let them simmer for 10–15 minutes so they can soak up that rich, malty gravy. Stir occasionally and check the seasoning—add more salt or pepper if needed.

Serve and Enjoy

Spoon those saucy meatballs over mashed potatoes, Colcannon, or even buttered noodles. Pour plenty of gravy on top and garnish with parsley or a bit of grated cheese. Every bite is comforting and packed with flavor.

Additional Tips for Making This Recipe Better

Here are some tricks I picked up after making this recipe a few times:

Seal the cheese well: I always make sure the meat is tightly wrapped around the cheese to prevent leaks.
Toast your flour in advance: I like to toast extra and store it in a jar so I have it ready next time.
Try gelatin for silky gravy: It makes the texture luxurious. If you don’t have it, cornstarch works fine too.
Tweak the gravy: Add more sugar or vinegar depending on how sweet or tangy you like it.
Make it ahead: Both the meatballs and gravy taste even better the next day!

How to Serve Stuffed Meatballs in Guinness Gravy?

These meatballs are made for comfort food moments! I love piling them onto creamy mashed potatoes or Colcannon. A sprinkle of fresh parsley or thyme adds a burst of color and freshness.

You could also serve them with crusty bread, roasted root vegetables, or even spoon them over buttered egg noodles. And of course, a pint of Guinness on the side never hurts!

Nutritional Information

This recipe is hearty but well-balanced. Here’s a rough breakdown per serving:

Calories: 480
Protein: 32g
Carbohydrates: 22g
Fat: 28g

Make Ahead and Storage

Make Ahead: You can shape the meatballs and store them in the fridge up to a day ahead. The gravy can also be made in advance and reheated gently before serving.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of stock if needed. You can also freeze both the meatballs and the gravy separately for up to 2 months—just thaw overnight and reheat.

Why You’ll Love This Recipe?

Here’s why this dish might just become your new favorite:

Big flavor, little effort: The rich gravy and gooey cheese give gourmet vibes without all the hard work.
Adaptable to your needs: You can swap ingredients to suit your diet—gluten-free, dairy-free, alcohol-free—it’s all doable.
Meal-prep friendly: Make a big batch, freeze some, and enjoy later—it’s great for planning ahead.
Perfect for guests or weeknights: Fancy enough for dinner parties, easy enough for Tuesday nights.
Comfort food to the max: If you love cheesy, saucy meals, this one delivers big time.

Ash Tyrrell