Kells Guinness Meatballs
Source of Recipe
Chef Ethan Light, Kells Irish Restaurant and Pub, Portland, Ore.
Recipe Introduction
This meatball dish highlights the cultural crossroads of Ireland by
pairing a traditional Italian favorite with a creamy stout sauce.
List of Ingredients
2 pounds ground free-range beef
1/4 cup sweet onions, finely diced
1 tablespoon plus 1 teaspoon of garlic, finely minced or pressed
2 tablespoons plus 2 teaspoons of fresh basil, finely minced
1/4 cup fresh parsley, finely minced
1/2 cup panko (see note)
2/3 cup grated Parmesan cheese
2 ounces heavy whipping cream
3/4 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
2 eggsRecipe
Preheat oven to 375 F.
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 F. Shake each pan occasionally to allow meat to brown on all
sides.
Remove pans from oven. Pour Kells Guinness Cream Sauce (recipe
follows) over meatballs and let steep until ready to serve. Meatballs
and sauce can be held in a 160 F oven or crock pot until ready to
serve. When ready to serve, arrange meatballs on individual serving
plates around mounded champ. Drizzle extra cream sauce atop and
around meatballs.
Makes about forty 1 1/2-inch meatballs.
Note: Panko are coarse, crunchy Japanese bread crumbs, found at Asian
food stores.
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