FREE standard shipping on orders over $30 to the contiguous US (Lower 48 states)!

Where to Buy

Irish Meatballs with Guinness Gravy

Prep Time:

15 mins

Cook Time:

25 mins

Servings:

4-6

Flavors Used:

Celebrate St. Patrick’s Day with a delicious and hearty meal that captures the spirit of Irish traditions! This festive occasion calls for a culinary experience that marries bold flavors and comforting ingredients. Picture a savory dish featuring rich Irish Cheddar cheese, aromatic herbs, and a splash of Guinness stout, all coming together for a feast your friends and family will love. Whether you’re hosting a lively gathering or enjoying a cozy dinner at home, this Irish Meatballs recipe is sure to bring a taste of Ireland to your table.

Ingredients

2 tbsp Dan-O’s Original Seasoning
2 tbsp Dan-O’s Dips French Onion
1 cup plain bread crumbs
1/2 cup whole milk
1 egg
2 tsp minced garlic
3/4 tsp dried thyme (or 2 tsp fresh thyme leaves)
6 oz Irish Cheddar cheese, grated (about 1-1/2 cups)
1.5 cups vegetable broth
1.5 cups Guinness stout
4 tbsp butter
1 large onion, chopped
4 tbsp all-purpose flour
1 tbsp Dijon mustard
1/2 tsp vinegar
1/2 tsp Worcestershire sauce
1/4 tsp salt
1/2 tsp garlic powder

Preparation Instructions

Preheat your oven to 425°F.
Prepare Meatball Mixture: In a large mixing bowl, combine the meat, egg, bread crumbs, milk, minced garlic, thyme, Dan-O’s Original Seasoning, 1 tbsp of Dan-O's Dips French Onion, and grated cheese. Mix gently with your hands until just combined—avoid overmixing. Form the mixture into meatballs about the size of a golf ball and place them on a lightly oiled baking sheet.
Bake the meatballs in the preheated oven for 15 minutes. Once done, remove them from the oven and set aside.
Make the Gravy: While the meatballs are cooking, melt the butter over medium heat in a large skillet. Add the chopped onions and the remaining 1 tbsp of Dan-O's Dips French Onion. Cook until the onions are golden brown, stirring occasionally.
Thicken the Gravy: Sprinkle the flour over the onions and stir to combine. Cook for another 2 minutes, stirring frequently. Gradually add the Guinness stout and vegetable broth, mixing well. Bring to a boil, then reduce the heat to maintain a simmer. Cook, stirring occasionally, until the gravy thickens slightly.
Season the Gravy: Stir in the Dijon mustard, Worcestershire sauce, vinegar, salt, and garlic powder. Taste the gravy and adjust seasonings as needed.
Combine Meatballs and Gravy: Add the baked meatballs to the skillet. Let them simmer in the gravy for an additional 5 minutes.
Serve: Enjoy the meatballs on their own or served over mashed potatoes. Pair with a pint of Guinness for a perfect touch!