Kells Irish Restaurant & Pub Guinness Meatballs
July 12, 2015
"Chef Ethan Light, Kells Irish Restaurant and Pub, Portland, Oregon recipegoldmine"
- KELLS GUINNESS CREAM SAUCE
- Serving Size: 1 (336.5 g)
- Calories 629.8
- Total Fat - 38.6 g
- Saturated Fat - 15.1 g
- Cholesterol - 237.8 mg
- Sodium - 1271.2 mg
- Total Carbohydrate - 19.4 g
- Dietary Fiber - 0.5 g
- Sugars - 11.2 g
- Protein - 46.8 g
- Calcium - 174.8 mg
- Iron - 5.4 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.2 mg
In a large bowl, combine all ingredients except eggs.
Crack eggs in separate bowl
And add to meat mixture.
Blend mixture by hand until just incorporated.
Shape meat mixture into balls,
1 1/2 inches in diameter.
Place meatballs on 2 large sheet pans.
Bake for 20 to 30 minutes or until an instant-read thermometer inserted in the center of meatballs reads 160 degrees F.
Shake each pan occasionally to allow meat to brown on all sides.
Remove pans from oven.
Pour Kells Guinness Cream Sauce over meatballs and let steep until ready to serve.
Meatballs and sauce can be held in a 160 degrees oven or crock pot until ready to serve.Drizzle extra cream sauce atop and around meatballs.
In a small bowl, mix 2 to 3 ounces (4 to 6 tablespoons) of room-temperature beef broth with cornstarch.
Combine remaining broth and ingredients, except heavy cream, in heavy-gauge sauce pot and bring to a simmer over medium-low heat.
Cook for 15 minutes on low and reduce to a low simmer.
Add heavy cream.
When cream is blended,
Slowly drizzle in cornstarch mixture,
Whisking constantly until mixture is incorporated.
Continue to whisk until sauce returns to a low simmer, about 5 to 10 minutes. Thickness and taste may be adjusted by adding slightly more broth or cream.
Tips & Variations
No special items needed.