Guinness Meatballs

It’s March, which means it’s the month to celebrate Irish foods. At least in my household, we love to eat Irish foods all year long, but using St. Paddy’s Day to eat these beautiful foods is a great excuse! Enjoy these rich and stout meatballs! 




  • 1 pound ground beef
  • 1 cup panko bread crumbs
  • 1/4 cup Guinness
  • 1/4 cup onion, finely diced
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Guinness Sauce

  • 2-12 ounce bottles Guinness
  • 1/2 cup ketchup
  • 1/4 cup honey
  • 2 tablespoons molasses
  • 2 teaspoons dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 4 teaspoons cornstarch


  1. To make the meatballs: Preheat oven to 350ºF. In a large mixing bowl, combine ground beef, panko, Guinness, onion, egg, salt, and pepper. Using your hand, mix well but be careful to not over mix or meatballs will be tough. 
  2. Form into 1-1/2 inch meatballs (I used a cookie dough scoop) and place on a rimmed baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. 
  3. Bake for 20-25 minutes or until meatballs are cooked through. 
  4. For the Guinness sauce: Combine Guinness, ketchup, honey, molasses, dijon, garlic powder, and onion powder in a medium saucepan. Whisk together. 
  5. Bring mixture to a boil over medium heat, whisking occasionally. Reduce heat to a simmer and let continue to cook for 20 minutes. Whisk in cornstarch and continue to simmer for about 5 minutes longer, or until thickened. 
  6. Add meatballs to sauce and enjoy! 



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