Stuffed Meatballs in Guinness Gravy Recipe
Stuffed meatballs are a delightful twist on the classic comfort food, offering a burst of flavor with every bite. This recipe combines the rich taste of meatballs with the hearty essence of Guinness gravy, creating a dish that’s both satisfying and memorable.
Ingredients
Meatball Ingredients
- Ground beef
- Bread crumbs
- Parmesan cheese
- Garlic
- Onion
- Egg
- Salt and pepper
- Fresh parsley
Guinness Gravy Ingredients
- Butter
- Flour
- Beef broth
- Guinness beer
- Worcestershire sauce
- Brown sugar
- Salt and pepper
Step-by-Step Cooking Instructions
- Preparing the Meat Mixture
- In a large bowl, combine ground beef, bread crumbs, grated Parmesan cheese, minced garlic, finely chopped onion, beaten egg, salt, pepper, and chopped fresh parsley.
- Mix until well combined.
- Stuffing the Meatballs
- Take a small portion of the meat mixture and flatten it in the palm of your hand.
- Place a cube of cheese in the center and wrap the meat around it, forming a ball.
- Repeat with the remaining meat mixture and cheese cubes.
- Making the Guinness Gravy
- In a saucepan, melt butter over medium heat.
- Stir in flour to create a roux, cooking until golden brown.
- Gradually whisk in beef broth, Guinness beer, Worcestershire sauce, and brown sugar.
- Season with salt and pepper, then simmer until the gravy thickens.
- Cooking the Meatballs in Gravy
- Gently place the stuffed meatballs into the simmering Guinness gravy.
- Cover and cook for about 20 minutes, or until the meatballs are cooked through.
Serving Suggestions
Stuffed meatballs in Guinness gravy are delicious served over mashed potatoes or creamy polenta. Pair them with roasted vegetables or a crisp green salad for a complete meal. For beverages, consider serving with a glass of Guinness stout or a full-bodied red wine.
Tips for Success
- Use lean ground beef for healthier meatballs.
- Experiment with different types of cheese for the stuffing.
- Make extra gravy for topping or dipping.
Variations and Customizations
- For a vegetarian option, substitute the ground beef with a mixture of cooked lentils and mushrooms.
- Add spices like cumin, paprika, or Italian seasoning for flavor variations.
Health Considerations
- These meatballs are high in protein and can be part of a balanced diet when enjoyed in moderation.
- Check for any allergens in the ingredients list, especially for those with dairy or gluten sensitivities.
History and Origin of Stuffed Meatballs
Stuffed meatballs have a rich history, with variations found in cuisines around the world. The concept of stuffing meat dates back centuries, with recipes evolving over time to reflect regional tastes and ingredients. The addition of Guinness gravy adds a unique twist, showcasing the fusion of flavors in modern cooking.
In conclusion, stuffed meatballs in Guinness gravy offer a delicious and comforting meal that’s perfect for any occasion. With simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite among family and friends.
FAQs
- Can I make the meatballs ahead of time and freeze them?
- Yes, you can prepare the meatballs and freeze them before cooking. Thaw them in the refrigerator overnight before cooking in the gravy.
- What can I use instead of Guinness beer?
- Any dark beer or beef broth can be used as a substitute for Guinness in the gravy.
- Can I bake the meatballs instead of cooking them in the gravy?
- Yes, you can bake the stuffed meatballs in a preheated oven at 375°F (190°C) for about 25-30 minutes, then serve with the prepared Guinness gravy.
- How long will the leftovers last in the refrigerator?
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Can I make this recipe gluten-free?
- Yes, you can use gluten-free breadcrumbs and flour to make the meatballs and gravy gluten-free.
Source: fiestafriday.net
Stuffed Meatballs in Guinness Gravy Recipe
Stuffed meatballs are a delightful twist on the classic comfort food, offering a burst of flavor with every bite. This recipe combines the rich taste of meatballs with the hearty essence of Guinness gravy, creating a dish that's both satisfying and memorable.
For The Meatballs:
- 1½ lbs. meatloaf mix (or ground beef/lamb/pork)
- 1 medium-sized onion (diced finely)
- 3 garlic cloves (minced)
- 3 tablespoon chopped parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon 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)
- 2 bay leaves
- 4-5 sprigs of fresh thyme (or 1 teaspoon dry)
- 2 tablespoons tomato paste
- ¼ cup toasted flour
- 1 envelope unflavored gelatin powder
- 2½ cups low-sodium beef or chicken stock
- 2 tablespoons Worcestershire sauce
- 1 330 ml bottle Guinness Blonde
- 2 teaspoons brown sugar
- Salt & pepper
- For The Meatballs
- Sauté the diced onion in a little bit of oil until soft (about 5 minutes). Let it cool completely.
- Once the onion is cool, mix it with the rest of the meatball ingredients (except for the cubed cheese) in a large bowl.
- Use clean hands to really mix the ingredients well together. Divide into 20 equal portions.
- 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.
- Brown meatballs by pan-frying until nice and browned, or baking in 400° oven for 15 minutes.
- For the Guinness Gravy
- Whisk the gelatin powder into the beef or chicken stock to let it dissolve and bloom. Set aside.
- 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 toasted 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.
- 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.
- 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.
- Best served hot over Colcannon or mashed potatoes.