Go Back
Stuffed Meatballs in Guinness Gravy Recipe
Ash Tyrrell

Stuffed Meatballs in Guinness Gravy Recipe

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?
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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!
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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!