Description

These Hearty Stuffed Meatballs in Guinness Gravy are perfect for cozy nights. Juicy meatballs filled with melted mozzarella cheese are simmered in a rich Guinness stout and beef broth gravy, then baked to perfection. This comforting dish combines savory flavors and creamy textures for a satisfying meal that pairs wonderfully with mashed potatoes or crusty bread.

Ingredients

Scale

Meatballs

1 lb Ground Beef (can substitute with ground turkey)
1 lb Ground Pork (or increase ground beef for a leaner option)
1 cup Breadcrumbs (plain or Italian seasoned)
1/2 cup Parmesan Cheese (substitute with Pecorino Romano if desired)
1 large Egg (bonds the mixture together)
1 teaspoon Garlic Powder (can use fresh garlic as an alternative)
1 teaspoon Onion Powder (or 1/4 onion for fresh)
1 teaspoon Dried Oregano (or Italian seasoning mix)
1 teaspoon Salt (adjust to taste)
1/2 teaspoon Black Pepper (adjust to taste)
8 oz Mozzarella Cheese (cubed) (substitute with any melting cheese)

Gravy and Cooking

1 tablespoon Olive Oil (can substitute with any neutral oil)
1 tablespoon Butter (or more olive oil if preferred)
1 medium Onion (chopped) (or shallots for milder flavor)
2 cloves Garlic (minced) (fresh is best)
2 cups Beef Broth (or vegetable broth for a lighter option)
1 cup Guinness Stout (or any dark stout)
1/4 cup All-Purpose Flour (gluten-free flour can work as alternative)
1 tablespoon Worcestershire Sauce (or soy sauce for a different flavor)
1/4 cup Fresh Parsley (for garnish) (omit if not available)

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Instructions

Preparation: Preheat the oven to 375°F (190°C). In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, oregano, salt, and pepper. Mix thoroughly to evenly distribute all ingredients.
Form Meatballs: Shape the meat mixture into small patties. Place a cube of mozzarella cheese in the center of each patty, then mold the meat around it carefully to enclose the cheese and form a round meatball. Set aside prepared meatballs.
Brown Meatballs: Heat olive oil in an ovenproof skillet over medium heat. Add the meatballs and brown them on all sides for about 5 minutes, turning occasionally to develop a golden crust.
Sauté Aromatics: Remove meatballs to a plate. In the same skillet, add butter and sauté chopped onions for about 5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
Create Roux: Sprinkle the flour over the onions and garlic, stirring continuously for approximately 2 minutes. This cooks out the raw flour taste and begins to thicken the sauce.
Add Liquids: Gradually whisk in the beef broth and Guinness stout, stirring until the mixture is smooth and free of lumps. Allow the gravy to simmer gently for 4 to 5 minutes to thicken slightly.
Finish Gravy and Combine: Stir in Worcestershire sauce to enhance flavor. Return the browned meatballs to the skillet, coating them thoroughly in the rich Guinness gravy.
Bake: Transfer the ovenproof skillet to the preheated oven and bake for 20-25 minutes, or until meatballs reach an internal temperature of 165°F (74°C) ensuring they are cooked through and juicy.
Rest and Serve: Let the meatballs rest in the skillet for 5-10 minutes after baking. Garnish with fresh parsley and serve warm alongside your preferred sides such as mashed potatoes, rice, or crusty bread.

Notes

You can substitute ground pork with more ground beef or turkey for a leaner meatball.
Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
Mozzarella can be replaced with any melting cheese like fontina or provolone for variation.
For a vegetarian alternative, use plant-based ground meat and vegetable broth.
Ensure the skillet is ovenproof before transferring to the oven to avoid damage.
Leftover meatballs and gravy reheat well and make excellent sandwich fillings.