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Stuffed Meatballs in Guinness Gravy
Sofia

Stuffed Meatballs in Guinness Gravy

Juicy meatballs stuffed with gooey cheese and simmered in a rich, savory Guinness gravy. A cozy, pub-style comfort dish that’s perfect over mashed potatoes or buttered noodles.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 620
Ingredients Method Notes

Ingredients
  

  • For the Meatballs:
  • 1 ½ lbs ground beef or mix of beef and pork
  • ½ cup breadcrumbs
  • ¼ cup milk
  • 1 egg
  • 2 garlic cloves minced
  • ½ small onion finely grated or minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 oz mozzarella or cheddar cheese cut into small cubes (for stuffing)
  • For the Guinness Gravy:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion finely chopped
  • 1 tablespoon all-purpose flour
  • 1 cup Guinness stout
  • ¾ cup beef broth
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • Salt and pepper to taste

Method
 

  1. Make the Meatballs:
  2. In a bowl, combine breadcrumbs and milk. Let sit for 2 minutes to soften. Add ground meat, egg, garlic, onion, Worcestershire, salt, and pepper. Mix until just combined.
  3. Stuff and Shape:
  4. Take a portion of meat mixture, flatten it slightly, place a cube of cheese in the center, and shape into a ball around it. Repeat with all meat.
  5. Sear the Meatballs:
  6. In a large skillet, heat olive oil over medium heat. Sear meatballs in batches until browned on all sides (about 5–6 minutes total). Remove and set aside.
  7. Make the Gravy:
  8. In the same pan, melt butter and sauté onion until soft, about 4 minutes. Stir in flour and cook 1 minute. Slowly whisk in Guinness, then broth. Add Worcestershire, thyme, salt, and pepper. Bring to a simmer.
  9. Simmer the Meatballs:
  10. Return meatballs to the pan. Cover and simmer for 15–20 minutes, until meatballs are cooked through and the gravy has thickened.
  11. Serve:
  12. Spoon over mashed potatoes, rice, or buttered noodles. Garnish with parsley if desired.

Notes

  • Use stout for deep, malty flavor — sub with beef broth if avoiding alcohol.
  • Mozzarella melts beautifully, but you can use gouda or blue cheese for extra flavor.
  • Make ahead and reheat gently; these taste even better the next day.
  • Great with mashed potatoes, crusty bread, or roasted root vegetables.