Kells Irish Restaurant & Pub Guinness Meatballs

30m
Prep Time

60m
Cook Time

1h 30m
Ready In

Recipe: #20085

July 12, 2015

Categories: Ground Beef, Irish, Fathers Day, Sunday Dinner, Slow Cooker, Heavy Cream, Beef Dinner, Ground Beef Dinner, more

recipe by:
dienia b

"*Admin Notes* Guinness Meatballs are a classic Irish pub fare dish. They are made by mixing together ground beef, Guinness, breadcrumbs, and spices, forming the mixture into meatballs, and then baking or pan-frying the meatballs in a skillet. *Author Notes* Chef Ethan Light, Kells Irish Restaurant and Pub, Portland, Oregon recipegoldmine"

Original is 6 servings

Metric US

I've Tried It

Nutritional

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

Step 1

In a large bowl, combine all ingredients except eggs.

Step 2

Crack eggs in separate bowl

Step 3

And add to meat mixture.

Step 4

Blend mixture by hand until just incorporated.

Step 5

Shape meat mixture into balls,

Step 6

1 1/2 inches in diameter.

Step 7

Place meatballs on 2 large sheet pans.

Step 8

Bake for 20 to 30 minutes or until an instant-read thermometer inserted in the center of meatballs reads 160 degrees F.

Step 9

Shake each pan occasionally to allow meat to brown on all sides.

Step 10

Remove pans from oven.

Step 11

Pour Kells Guinness Cream Sauce over meatballs and let steep until ready to serve.

Step 12

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.

Step 13

In a small bowl, mix 2 to 3 ounces (4 to 6 tablespoons) of room-temperature beef broth with cornstarch.

Step 14

Set aside.

Step 15

Combine remaining broth and ingredients, except heavy cream, in heavy-gauge sauce pot and bring to a simmer over medium-low heat.

Step 16

Cook for 15 minutes on low and reduce to a low simmer.

Step 17

Add heavy cream.

Step 18

When cream is blended,

Step 19

Slowly drizzle in cornstarch mixture,

Step 20

Whisking constantly until mixture is incorporated.

Step 21

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.