Description
Description A comforting dish of beef meatballs filled with melting Dubliner cheese and bathed in a rich dark beer gravy, perfect for family gatherings.
Ingredients
- 1.5 lbs ground beef
- 1 medium-sized onion, diced finely
- 3 cloves garlic, minced
- 3 tablespoons chopped parsley
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 0.67 cup panko breadcrumbs
- 4 oz Dubliner cheese, cut into small cubes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 onion, chopped (for gravy)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 0.5 cup all-purpose flour
- 1 (14.9 fl oz) can non-alcoholic dark beer
- 2 cups low-sodium beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- Salt to taste
- Fresh parsley or chives for garnish
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Instructions
- Prepare the cheese stuffing by freezing Dubliner cheese cubes for 15-20 minutes.
- Mix ground beef, onion, garlic, parsley, salt, pepper, Worcestershire sauce, and panko breadcrumbs in a bowl.
- Form meatballs around frozen cheese cubes, ensuring they’re sealed.
- Brown meatballs in a skillet with olive oil over medium-high heat; remove and set aside.
- Sauté onion, carrots, celery, and garlic in the same skillet for the gravy.
- Add flour to cooked vegetables, followed by dark beer; whisk to combine.
- Stir in beef broth, Dijon mustard, and brown sugar; simmer until thickened.
- Return meatballs to the gravy, simmer gently for 20-25 minutes.
- Let the dish rest for 5 minutes, then serve garnished with parsley or chives.
Notes
- Notes
- Pairs wonderfully with mashed potatoes or crusty bread. Can be made ahead and frozen for convenience.