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06 Mar, 2022

RECIPE: Cheesey Irish Meatballs with Guinness Onion Gravy

Roast
PREP: 30 MinutesCOOK: 30 Minutes
Serves 4 - 6
DIFFICULTY: simple
Ground

Bring a touch of the Emerald Isle right to your table. The satisfying and warm comfort of meatballs packed with classic Irish seasonings and paired with a rich onion gravy made with Ireland’s most famous brew. Serve over a bed of mashed potatoes or colcannon for the complete meal deal.

Mark Cockcroft

Ingredients
  • 1 lb Maui Nui ground venison
  • 3/4 panko bread crumbs or 1 cup fresh white bread crumbs
  • 1/2 cup whole milk
  • 1 egg
  • 2 garlic cloves, minced
  • 1/4 cup minced fresh flat-leaf parsley, plus 1 Tbsp minced for garnish
  • 3/4 tsp dried thyme or 2 tsp fresh thyme leaves
  • 1/2 tsp grated nutmeg
  • 3/4 tsp ground caraway seeds
  • Fine sea salt & freshly ground black pepper
  • 6 oz Irish Cheddar cheese, grated (about 1-1/2 cups)
  • 1 pack Maui Nui venison broth or 2 cups low sodium beef broth
  • 1-1/2 cups Guinness stout
  • 1-1/2 Tbsp Worcestershire sauce
  • ½ tsp vinegar (can sub with red wine, sherry, or apple cider)
  • 4 tbsp butter
  • 1 large onion, chopped
  • 4 tbsp all-purpose flour
  • 1 tbsp Dijon mustard
  • 1 tbsp brown sugar
DIRECTIONS
Step 1

Preheat the oven to 425F.

Step 2

To a large mixing bowl add the egg, bread crumbs, milk, ¼ cup minced parsley, garlic, thyme, nutmeg, ground caraway, 1 tsp salt, and ½ tsp freshly ground black pepper. Stir and let sit for 5 minutes.

Step 3

Next, add the venison and cheese to the bowl.

Step 4

Using clean hands stir the ingredients thoroughly together, but avoid overmixing. Roll into balls (about 1 heaping Tbsp or size of a golf ball) and place on a lightly oiled baking sheet.

Step 5

Bake for 10 minutes. Set aside when finished.

Step 6

Meanwhile, add the butter to a large skillet over medium heat. When melted add the onions and ½ tsp salt. Cook, stirring occasionally, until golden brown.

Step 7

Then sprinkle flour and stir to incorporate. Cook, stirring often, for 2 minutes. Add the beer, broth, Worcestershire sauce, mustard, and brown sugar; stir to incorporate.

Step 8

Bring just to a boil and lower the heat to maintain a simmer. Cook, stirring occasionally until it thickens slightly and is just shy of perfect gravy consistency.

Step 9

Then add vinegar and a few grindings of black pepper. Taste and adjust seasonings as necessary.

Step 10

Add meatballs to the pan and let simmer together for 5 more minutes.

Step 11

Serve, sprinkled with remaining Tbsp of minced parsley, over mashed potatoes. A pint of Guinness would be appropriate as well. Enjoy!