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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 chopped fresh parsley These main ingredients form the heart of our meatballs. The mix of ground beef and pork gives a great flavor. Breadcrumbs help keep the meatballs tender, while parmesan adds a nice salty kick. Fresh parsley brings in a burst of color and freshness. - 2 cloves garlic, minced - 1 teaspoon onion powder - Salt and pepper to taste Adding garlic and onion powder boosts the flavor of the meatballs. Salt and pepper round out the taste, making it more enjoyable. You can skip these, but I recommend including them for a richer dish. - 1 cup beef broth - 1 cup Guinness-flavored beef stock (non-alcoholic version) - 2 tablespoons brown sugar - 1 tablespoon Worcestershire sauce - 1 tablespoon cornstarch mixed with 2 tablespoons water The gravy is what makes this dish special. Beef broth and Guinness-flavored stock add depth and richness. The brown sugar and Worcestershire sauce give it a nice balance of sweet and savory. Cornstarch helps thicken the gravy, making it perfect for drizzling over your meatballs. {{ingredient_image_1}} - In a large bowl, combine: - 1 pound ground beef - 1/2 pound ground pork - 1/2 cup breadcrumbs - 1/4 cup grated parmesan cheese - 1/4 cup chopped fresh parsley - 1 large egg - 2 cloves garlic, minced - 1 teaspoon onion powder - Salt and pepper to taste Mix all the ingredients well. You want them to blend perfectly. This step makes sure every bite is tasty. - Take a small handful of the meat mixture, about 2 tablespoons. - Flatten it in your palm. - Add a small spoonful of beef stock filling in the center. - Carefully fold the meat around the filling to form a ball. Repeat this until all the meat mixture is used. This step is key for the big flavor inside. - Preheat your oven to 400°F (200°C). - Arrange the stuffed meatballs on a baking sheet lined with parchment paper. - Bake for 20-25 minutes. Check doneness by looking for a nice brown color. The meatballs should be cooked through. This creates a wonderful outer crust while keeping the inside juicy. The right fat-to-lean meat ratio is key. I suggest using a mix of 80% lean ground beef and 20% fat. This mix gives you juicy meatballs. Ground pork adds flavor and moisture too. Aim for half a pound of pork with one pound of beef. Breadcrumbs also play a big role. They soak up juices and keep meatballs moist. Use fresh or dried breadcrumbs for the best results. Mixing in a bit of grated Parmesan cheese adds both moisture and flavor. To thicken your gravy, cornstarch is your friend. Mix one tablespoon of cornstarch with two tablespoons of water. Stir this mixture into your simmering gravy. This helps it thicken without lumps. Balancing flavors is important too. Add brown sugar for sweetness and Worcestershire sauce for depth. Taste as you go. Adjust salt and pepper to fit your preference. Serve these meatballs over mashed potatoes or pasta. It’s a classic combo that works well. Drizzle extra gravy on top for a rich finish. For a fun twist, add some fresh parsley or chives on top. This adds color and freshness. Use a nice platter for serving. It makes your dish look even more appealing. Pro Tips Use a Meat Thermometer: To ensure your meatballs are perfectly cooked, use a meat thermometer to check that the internal temperature reaches 160°F (70°C). Chill the Meatballs: After forming the meatballs, chill them in the refrigerator for about 15-20 minutes before baking. This helps them hold their shape better during cooking. Customize Your Fillings: Feel free to experiment with different fillings like cheeses or herbs inside the meatballs to add unique flavors. Make Ahead: You can prepare the meatballs in advance and freeze them before baking. Just add a few extra minutes to the cooking time when baking from frozen. {{image_2}} You can swap the ground beef and pork for turkey or chicken. This change makes meatballs lighter but still tasty. Simply use the same amounts of ground turkey or chicken. They blend well with the spices and cheese in the recipe. For vegetarian or vegan options, try using lentils or mushrooms. Cooked lentils add protein and texture. Finely chopped mushrooms give a meaty feel without meat. Use plant-based cheese to keep it vegan. You can get creative with the gravy too. Try a mushroom gravy for a rich, earthy taste. Just sauté mushrooms in a pan before adding the beef broth and stock mix. Another option is a red wine reduction. Replace some of the beef broth with red wine for depth. Cook it down until it thickens. This gives a bold flavor that pairs well with meatballs. Cheese stuffing can add a fun twist. Try mozzarella or cheddar inside the meatballs. This makes every bite gooey and delicious. You can also mix in fresh herbs to change the flavor. Basil, oregano, or even thyme can brighten your meatballs. Just chop them finely and add them to the meat mixture. Each variation adds a unique touch to your dish. To keep your leftover meatballs fresh, place them in a container with a tight lid. It's best to refrigerate them within two hours of cooking. Make sure to separate them from the gravy if you plan to keep them longer. This helps prevent the meatballs from getting soggy. Glass or plastic containers work well for this purpose. If you want to freeze cooked meatballs, let them cool completely first. Then, place them in a freezer-safe bag or container. Try to remove as much air as possible. Label the bag with the date, so you know how long they've been frozen. To thaw, simply move them to the fridge overnight. This keeps them safe and tasty. The best way to reheat meatballs is in the oven. Preheat it to 350°F (175°C). Place the meatballs on a baking sheet and cover them with foil. Heat for about 15-20 minutes. You can also reheat them in the microwave, but this may change the texture. If using a microwave, heat in short bursts, stirring in between to keep them even. Enjoy your meatballs warm, just like they were fresh! Yes, you can use regular Guinness. However, it has alcohol. If you prefer to avoid alcohol, use Guinness-flavored beef stock. The flavor may vary. Regular Guinness offers a rich, deep taste, while the non-alcoholic version is lighter. This difference can change the overall taste of your gravy. To check if meatballs are done, use a meat thermometer. They should reach 160°F (70°C). If you don't have a thermometer, look for visual cues. The meatballs should be browned on the outside. They should not be pink inside. Juices should run clear when cut. Yes, you can prepare meatballs ahead of time. Mix the ingredients and shape the meatballs. Store them in the fridge for up to 24 hours. You can also freeze them for longer storage. Just place them on a baking sheet, freeze until firm, then transfer to a bag. When ready to cook, bake from frozen, adding extra time as needed. This blog covered how to make tasty stuffed meatballs with gravy. You learned about the main and optional ingredients, along with the steps to prepare, form, and bake your meatballs. I shared tips for keeping them moist and suggested variations for your taste. You also found out how to store leftovers properly. Remember, these meatballs can be made ahead of time, making dinner easier. With a bit of practice, you will serve up delicious meals that impress everyone!

Guinness Gravy Stuffed Meatballs

Delicious meatballs stuffed with Guinness-flavored gravy, perfect for a hearty 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 chopped fresh parsley
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 cup beef broth
  • 1 cup Guinness-flavored beef stock (non-alcoholic version)
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions
 

  • In a large bowl, combine the ground beef, ground pork, breadcrumbs, parmesan cheese, chopped parsley, egg, minced garlic, onion powder, salt, and pepper. Mix thoroughly until all ingredients are well integrated.
  • Preheat your oven to 400°F (200°C).
  • Take a small handful of the meat mixture (about 2 tablespoons) and flatten it in your palm. Place a small spoonful of the beef stock (without alcohol) in the center and carefully fold the meat around the filling, forming a ball. Repeat until all meat mixture is used.
  • Place the stuffed meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until browned and cooked through.
  • In a saucepan, combine beef broth, non-alcoholic Guinness-flavored beef stock, brown sugar, and Worcestershire sauce. Bring to a simmer.
  • Slowly stir in the cornstarch mixture to thicken the gravy. Allow it to simmer for an additional 3-5 minutes until it reaches your desired consistency.
  • Once the meatballs are baked, remove them from the oven and transfer to the gravy sauce. Simmer gently for an additional 5-10 minutes to let flavors meld together.
  • Serve warm over mashed potatoes or pasta, drizzling extra gravy over the top.

Notes

Serve with mashed potatoes or pasta for a complete meal.
Keyword beef, gravy, Guinness, meatballs, pork