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New World Spice and Tea Trader

Stuffed Meatballs with Guinness Gravy Recipe

Ingredients

Scale

For The Meatballs

1½ lbs Meatloaf Mix or Ground Beef/Lamb/Pork

1 Medium-Sized Onion, diced finely

3 Garlic Cloves, minced

2 TBS Grizzly Herb Rub

3 TBS Parsley, chopped

1 tsp kosher Salt

½ tsp Black Pepper

1 TBS Worcestershire Sauce

⅔ Cup Panko Breadcrumbs

4 oz Dubliner Cheese, cut into small cubes

For the Guinness Gravy

1 Onion, chopped

2 Carrots, chopped

2 Celery Stalks, chopped

4 Garlic Cloves, minced

1 TBS Beef Stew Blend

4–5 sprigs of Fresh Thyme, or 1 tsp dry

2 TBS Tomato Paste

¼ Cup Flour

1 Envelope Gelatin Powder, unflavored

2½ Cups Low-Sodium Beef or Chicken Stock

2 TBS Worcestershire Sauce

1 330 ml Bottle Guinness

2 tsp Balsamic Vinegar

Salt & pepper

Instructions

For The Meatballs

  1. Sauté the diced onion in a little bit of oil until soft (about 5 minutes). Let it cool completely.
  2. Once the onion is cool, mix it with the rest of the meatball ingredients (except for the cubed cheese) in a large bowl.
  3. Use clean hands to really mix the ingredients well together. Divide into 20 equal portions.
  4. Flatten each portion into a patty, place 1 or 2 cheese cubes in the center, and enclose the meat around the cheese, forming it into a ball.
  5. Brown meatballs by pan-frying until nice and browned, or baking in 400° oven for 15 minutes.

For the Guinness Gravy

  1. Whisk the gelatin powder into the beef or chicken stock to let it dissolve and bloom. Set it aside.
  2. Sauté all the chopped vegetables (onion, carrot, celery) in a tablespoon of olive oil. Once they’re soft, add the garlic, herbs, tomato paste, and to flour. Stir and scrape the bottom of the pan to release the fond as it forms, for a few minutes, or until everything looks nicely brown and toasty.
  3. Add the stock and Guinness. The Guinness will froth, stir it down. Add the rest of the ingredients and turn down the heat to simmer.
  4. Once the gravy thickens slightly, add the meatballs. Continue cooking until meatballs are fully cooked and gravy looks glossy and thickened to your liking. Taste and adjust seasonings, if needed.