Stuffed Meatballs in Guinness Gravy – Comfort Food with a Twist

If you love hearty comfort food with bold flavors, these Stuffed Meatballs in Guinness Gravy will hit the spot. Imagine juicy beef meatballs filled with melty cheese, simmered in a rich, savory Guinness stout gravy. It’s the kind of dish that feels right at home in a cozy pub or at your own family dinner table.

The Guinness gravy is the star here—it’s deep, malty, and slightly sweet, pairing perfectly with the tender meatballs. The stuffing adds a surprise burst of flavor in every bite, making these more than just your average meatballs. Serve them over mashed potatoes, buttered noodles, or even crusty bread to soak up every bit of sauce.

This recipe is especially popular around St. Patrick’s Day, but it’s delicious any time you’re craving something warm and satisfying. It’s a crowd-pleaser that looks impressive but is actually straightforward to make.

Whether you’re feeding the family or serving guests, these Stuffed Meatballs in Guinness Gravy will bring comfort, flavor, and a touch of Irish charm to your table.

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What Makes This Stuffed Meatballs in Guinness Gravy Special?

• Rich Guinness Gravy: Adds depth of flavor you can’t get from regular broth-based sauces.

• Cheesy Surprise Inside: Each meatball is stuffed with gooey cheese for extra indulgence.

• Hearty Comfort Food: Pairs beautifully with mashed potatoes, rice, or noodles.

• Pub-Style Flavor at Home: Tastes like something from a cozy Irish pub.

• Perfect for Gatherings: Feeds a crowd and can be made ahead.

This isn’t just dinner—it’s a satisfying, stick-to-your-ribs meal.

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Ingredient Notes

• Ground beef: Use 80/20 for juicy, flavorful meatballs. You can mix with pork for extra richness.

• Cheese: Mozzarella or cheddar works well as a stuffing. For stronger flavor, try gouda or blue cheese.

• Breadcrumbs & eggs: Keep the meatballs moist and help them hold shape.

• Onion & garlic: Essential for building flavor in both the meatballs and gravy.

• Guinness stout: The base of the gravy, giving it bold, malty richness. (Other stouts can work too.)

• Beef broth: Balances the beer and deepens the sauce.

• Flour & butter: Make the roux for thickening the gravy.

• Worcestershire sauce: Adds savory umami.

• Fresh parsley: Brightens up the final dish.

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How To Make Stuffed Meatballs in Guinness Gravy

1. Make the meatball mixture: In a large bowl, combine 2 lbs ground beef, 1 cup breadcrumbs, 2 eggs, ½ cup finely diced onion, 3 minced garlic cloves, 2 tbsp Worcestershire sauce, 1 tsp salt, and ½ tsp pepper. Mix gently until just combined.

2. Stuff the meatballs: Take about 2 tbsp of mixture, flatten, and place a cube of cheese (about 1 inch). Seal the meat around the cheese and roll into a ball. Repeat until all meatballs are formed.

3. Brown the meatballs: Heat 2 tbsp oil in a large skillet. Brown meatballs on all sides (about 5–6 minutes total). Remove and set aside.

4. Make the gravy base: In the same skillet, melt 3 tbsp butter. Add 2 tbsp flour and whisk to form a roux. Cook 2 minutes until golden.

5. Add liquids: Slowly whisk in 1 ½ cups beef broth and 1 cup Guinness stout. Stir until smooth and thickened. Add 1 tbsp Worcestershire sauce and season with salt and pepper.

6. Simmer the meatballs: Return browned meatballs to the pan, cover, and simmer 20 minutes until cooked through and cheese is melted.

7. Finish & serve: Sprinkle with fresh parsley. Serve hot over mashed potatoes or buttered noodles.

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Storage Options

• Room temperature: Don’t leave out longer than 2 hours.

• Refrigeration: Store in an airtight container for up to 3 days.

• Freezing: Freeze cooked meatballs (without gravy) up to 2 months. Store gravy separately for best results.

• Reheating: Reheat gently in the skillet with a splash of broth to loosen gravy.

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Variations and Substitutions

• Use ground pork or a beef-pork blend for richer flavor.

• Swap cheese stuffing with sautéed mushrooms for a vegetarian-friendly filling.

• Try spicy cheese (pepper jack or jalapeño cheddar) for a kick.

• Use another stout beer if Guinness isn’t available.

• Make mini stuffed meatballs for party appetizers with toothpicks.

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Frequently Asked Questions

Can I make these meatballs ahead of time?
Yes. Assemble and brown them, then refrigerate up to 24 hours before finishing in gravy.

Do I have to use Guinness?
No, any stout works, or you can substitute extra beef broth for a non-alcoholic version.

Why are my meatballs falling apart?
Be sure to use enough breadcrumbs and egg, and don’t overwork the mixture.

How do I know the meatballs are cooked?
They should reach an internal temp of 160°F, and gravy should be bubbling.

What’s the best cheese to stuff them with?
Mozzarella for gooey texture, cheddar for sharpness, or gouda for smoky richness.

Can I bake instead of pan-cooking?
Yes, bake at 400°F for 20 minutes, then simmer in gravy.

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Conclusion

Stuffed Meatballs in Guinness Gravy are the ultimate comfort food. Juicy beef, cheesy centers, and a rich stout gravy come together in a dish that’s hearty, flavorful, and perfect for cozy dinners. Whether you make them for St. Patrick’s Day or just a comforting weeknight meal, these meatballs will quickly become a favorite.

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