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- 1 pound ground beef - 1/2 pound ground pork - 1/2 cup breadcrumbs - 1/4 cup grated parmesan cheese - 1/4 cup fresh parsley, finely chopped - 2 cloves garlic, minced - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup beef broth - 1 cup non-alcoholic Guinness-flavored beef stock - 2 tablespoons brown sugar - 1 tablespoon Worcestershire sauce For my Guinness gravy stuffed meatballs, I use a mix of ground beef and pork. This combo gives the meatballs great flavor and texture. I add breadcrumbs to help bind the meat. It’s key for keeping them tender. Next, I enhance the taste with grated parmesan cheese, fresh parsley, minced garlic, and onion powder. These ingredients bring depth to the meatballs. Don't forget to season with salt and pepper. Taste as you go to find the right balance. For the rich gravy, I use beef broth and non-alcoholic Guinness-flavored beef stock. The Guinness adds a unique taste without the alcohol. Brown sugar and Worcestershire sauce add a touch of sweetness and umami. This gravy is what makes the dish shine. Gather these ingredients, and you'll be ready to make a comforting meal. Trust me, once you try these meatballs, you'll want to make them again and again! {{ingredient_image_2}} To start, you need to mix the meats. Combine 1 pound of ground beef and 1/2 pound of ground pork in a large bowl. This mix gives the meatballs great flavor and texture. Now, add 1/2 cup of breadcrumbs for binding. Then, include 1/4 cup of grated parmesan cheese and 1/4 cup of fresh parsley. These add taste and freshness. Next, crack in 1 large beaten egg and toss in 2 cloves of minced garlic. Don't forget 1 teaspoon of onion powder, salt, and pepper to your liking. Mix everything well with your hands until it forms a nice meatball mixture. Now comes the fun part: forming the meatballs. Take about 2 tablespoons of your meat mixture and flatten it in your palm. In the center, place a spoonful of the non-alcoholic Guinness-flavored beef stock. Carefully fold the meat around the filling. Make sure it is sealed tightly. This keeps the gravy inside while baking. Repeat this process until all the meatballs are formed. Preheat your oven to 400°F (200°C). Once it's ready, place the meatballs on a baking sheet lined with parchment paper. Bake them for 20-25 minutes. To check for doneness, look for a nice brown color. You can also use a meat thermometer. The internal temperature should reach 160°F (70°C). This ensures the meatballs are cooked through and safe to eat. To make the best meatballs, focus on the texture. You want them tender yet firm. Mixing ground beef and pork gives you a nice blend of flavors. The key is to mix well but not overwork the meat. Overmixing can make them tough. To avoid dryness, don’t skip the breadcrumbs and egg. They help keep moisture in. Adding herbs like parsley also adds moisture and flavor. Always season your mixture well with salt and pepper. A good gravy is smooth and thick. To thicken your gravy, mix cornstarch with water first. This helps avoid lumps. Stir this mixture into your simmering gravy slowly. Keep stirring for about 3 to 5 minutes until it thickens. Balancing flavors is key. The sweetness from brown sugar pairs well with the savory beef stock. Taste as you go. Adjust salt, pepper, or sweetness to make it just right. Pair your meatballs with creamy mashed potatoes or soft pasta. They soak up the gravy well, making each bite delicious. You can also serve them on a rustic wooden board for a nice touch. For presentation, garnish with fresh parsley. This adds color and freshness to the dish. A side of crusty bread is perfect for mopping up any leftover gravy. Enjoy! Pro Tips Use Fresh Ingredients: Always opt for fresh parsley and high-quality ground meats to enhance the flavor and texture of your meatballs. Customize Your Fillings: Feel free to experiment with different types of cheese or add chopped vegetables in the center of the meatballs for extra flavor and nutrition. Let Them Rest: After baking, allow the meatballs to rest for a few minutes before serving to help them retain their juices and stay tender. Thicken Your Gravy: For a richer gravy, consider adding a splash of heavy cream or a teaspoon of mustard along with the cornstarch mixture. {{image_4}} You can change the meats in this recipe for a new taste. Try ground turkey or chicken for a lighter option. Mixing different meats can give you unique flavors. If you want a vegetarian twist, use plant-based meat alternatives. For gluten-free options, use gluten-free breadcrumbs. This small change keeps the meatballs tasty and safe for gluten-sensitive folks. Check the labels on your ingredients to avoid hidden gluten. Spices and herbs can add new layers to your meatballs. Try adding dried oregano or thyme for a warm taste. A pinch of smoked paprika brings a nice kick. You can also mix in some crushed red pepper for heat. Experimenting with sauces can change your dish too. Instead of the usual gravy, try a mushroom sauce or a spicy tomato sauce. Each option gives a fresh twist to the classic meatball dish. You can make these meatballs in a slow cooker for a hands-off meal. Just place them in the cooker with the gravy, set it on low, and let it cook for 6-8 hours. This method makes the meatballs tender and flavorful. Grilling is another fun option. Shape the meatballs and place them on a hot grill. Cook until they are browned and cooked through. Grilled meatballs have a smoky flavor that pairs well with the rich gravy. To keep your cooked meatballs fresh, let them cool first. Place them on a wire rack for even cooling. Once cooled, transfer them to an airtight container. You can also use freezer bags for extra space-saving. Make sure to label your containers with the date. When you are ready to enjoy your meatballs again, choose the best reheating method. You can reheat them in the oven at 350°F (175°C) for about 15-20 minutes. This keeps them nice and warm without drying them out. Alternatively, you can use the microwave. Just cover the meatballs loosely with a damp paper towel. Heat in short bursts, checking often. Ensure the meatballs reach 165°F (74°C) for safety. If you want to store meatballs for a longer time, freezing is a great option. First, lay the meatballs on a baking sheet in a single layer. Freeze them for about 1-2 hours until they are firm. Once frozen, transfer them to a freezer bag. This helps prevent sticking. They can last up to 3 months in the freezer. When you are ready to use them, thaw overnight in the fridge. Reheat as needed for best flavor and texture. Yes, you can use regular Guinness if you prefer. The flavor will be richer. However, the non-alcoholic version keeps the dish family-friendly. The taste will remain close, but the alcohol cooks off in the regular kind. If you want to keep it light, stick with the non-alcoholic option. You can tell when the meatballs are done if they reach 160°F (70°C). A meat thermometer is best for this. The meatballs should also look nicely browned and firm to the touch. If you cut one open, it should be cooked through with no pink inside. Yes, you can make the gravy ahead of time. Just store it in an airtight container in the fridge. When you’re ready to use it, heat it on the stove. If it’s too thick, add a bit of water or broth to get the right consistency. Great sides include creamy mashed potatoes or pasta. Both soak up the gravy well. You might also serve it with crusty bread for dipping. A simple green salad adds freshness to balance the rich flavors. To serve more people, simply double the ingredients. You can mix the meat and other components in larger bowls. Just make sure to bake the meatballs in batches if your oven cannot fit them all at once. Adjust cooking time as needed, checking for doneness. In this blog post, we explored how to make delicious Guinness gravy stuffed meatballs. We covered key ingredients, from ground meats to flavor enhancers and gravy components. You learned step-by-step instructions on preparing, forming, and baking the meatballs. Tips helped perfect texture and gravy consistency. We also discussed variations and storage methods. Creating these meatballs brings a tasty twist to your dinner. Experiment with flavors and enjoy the process. Happy cooking!

Guinness Gravy Stuffed Meatballs

Delicious meatballs stuffed with rich, flavorful gravy, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Irish
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound ground beef
  • 0.5 pound ground pork
  • 0.5 cup breadcrumbs
  • 0.25 cup grated parmesan cheese
  • 0.25 cup fresh parsley, finely chopped
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 cup beef broth
  • 1 cup non-alcoholic Guinness-flavored beef stock
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions
 

  • In a spacious mixing bowl, combine the ground beef and ground pork. Add in the breadcrumbs, grated parmesan cheese, chopped parsley, beaten egg, minced garlic, onion powder, and season with salt and pepper. Using your hands, mix all the ingredients thoroughly until they are well blended.
  • Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
  • Take about 2 tablespoons of the meat mixture and flatten it in your palm. Add a small spoonful of the non-alcoholic beef stock in the center of the patty and carefully fold the meat around the filling to form a secure ball. Repeat this process for the remaining meat mixture until you've formed all the meatballs.
  • Arrange the stuffed meatballs on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the meatballs are nicely browned and reach an internal temperature of 160°F (70°C).
  • While the meatballs are baking, prepare the gravy. In a medium saucepan, combine the beef broth, non-alcoholic Guinness-flavored beef stock, brown sugar, and Worcestershire sauce. Heat over medium heat, bringing the mixture to a gentle simmer.
  • Gradually stir in the cornstarch and water mixture to the simmering gravy. Continue to cook for an additional 3-5 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
  • Once the meatballs have finished baking, remove them from the oven and transfer them delicately to the saucepan with the gravy. Let them simmer together for an additional 5-10 minutes, allowing the flavors to meld beautifully.
  • Serve the decadent meatballs warm over a bed of creamy mashed potatoes or pasta. Drizzle generously with the rich gravy to enhance the flavors.

Notes

Serve with creamy mashed potatoes or pasta and garnish with fresh parsley.
Keyword comfort food, gravy, Irish cuisine, meatballs