Melt-in-Your-Mouth Stuffed Meatballs in Guinness Gravy

Indulge in Stuffed Meatballs in Guinness Gravy, a delectable dish that combines savory meatballs filled with mozzarella and rich, hearty gravy.

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Course: Main Dishes

Cuisine: Irish

Keyword: comfort food, crowd-pleaser, easy recipe, Guinness Gravy, Hearty Dish, Stuffed Meatballs

Prep Time: 30

Cook Time: 25

Total Time: 55

Servings: meatballs

Calories: 350kcal

1 lb Ground beef a flavorful base that brings richness to the dish.
1 lb Ground pork adds moisture and a delightful texture.
1 cup Breadcrumbs helps bind the meat mixture for perfect meatball consistency.
½ cup Grated Parmesan cheese adds a savory kick and enhances the overall flavor.
1 large Egg acts as a binding agent to hold everything together.
1 teaspoon Garlic powder infuses a warm, aromatic touch into the meatballs.
1 teaspoon Onion powder provides an extra layer of flavor without the crunch.
1 teaspoon Dried oregano brings a herbaceous note that complements the meat beautifully.
1 teaspoon Salt seasoning essential to elevate taste.
½ teaspoon Black pepper seasoning essential to elevate taste.
8 oz Mozzarella cheese the star filling that adds gooey delight with every bite.

2 tablespoon Olive oil used for browning the meatballs.
2 tablespoon Butter enriches the gravy with its creamy texture.
1 medium Onion chopped finely for a sweet, savory base.
2 cloves Garlic minced for a fresh, vibrant flavor.
2 cups Beef broth forms the base of our savory gravy.
1 cup Guinness stout introduces a rich, malty flavor.
2 tablespoon All-purpose flour used to thicken the gravy.
2 tablespoon Worcestershire sauce adds a tangy complexity that brings everything together.

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, egg, garlic powder, onion powder, oregano, salt, and pepper. Mix well until everything is evenly incorporated.
Take a small amount of the meat mixture, flatten it, place a cube of mozzarella in the center, and form a meatball ensuring the cheese is covered. Repeat for remaining mixture.
Heat olive oil in a large, ovenproof skillet over medium heat. Add the formed meatballs and cook for about 5 minutes, turning until browned. Remove meatballs from skillet.
Add butter to the same skillet, then add chopped onions and sauté over medium heat for about 5 minutes until translucent.
Add minced garlic to the onions and stir for about one minute. Sprinkle flour over the mixture, stirring continuously for 2 minutes.
Gradually pour in beef broth and Guinness stout while stirring until smooth. Bring to a gentle simmer and allow to thicken.
Add Worcestershire sauce, return the meatballs to the skillet, and ensure they are coated in the gravy.
Transfer the skillet to the preheated oven and bake for 20 to 25 minutes until cooked through and gravy thickens.
Garnish with freshly chopped parsley before serving. Serve with pasta, rice, or bread to soak up the gravy.

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently to maintain moisture.