Kells Irish Restaurant and Pub
This meatball dish highlights the cultural crossroads of Ireland
by pairing a traditional Italian favorite with a creamy stout
- 2 pounds ground free-range beef
- 1/4 cup sweet onions, finely diced
- 1 tablespoon plus 1 teaspoon garlic, finely minced or pressed
- 2 tablespoons plus 2 teaspoons fresh basil, finely minced
- 1/4 cup fresh parsley, finely minced
- 1/2 cup panko*
- 2/3 cup grated Parmesan cheese
- 2 ounces heavy whipping cream
- 3/4 teaspoon kosher salt
- 3/4 teaspoon fresh ground black pepper
- 2 eggs
Panko are coarse, crunchy Japanese bread crumbs, found
at Asian food stores.
Kells Guinness Cream Sauce
- 14 ounces (13/4 cups) beef broth
- 2 tablespoons cornstarch
- 3/4 cup Guinness draught stout
- 1/4 cup dark brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon garlic, finely minced or pressed
- 3/4 cup heavy whipping cream, room temperature
- Heat oven to 375 degrees 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 degrees 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 degrees 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.
- In a small bowl, mix 2 to 3 ounces (4 to 6 tablespoons) of room-temperature
beef broth with cornstarch. Set aside.
- Combine remaining broth and ingredients, except heavy cream,
in heavy-gauge saucepot 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.
Makes about forty 1 1/2-inch meatballs; 1 2/3 cups cream
Source: Chef Ethan Light, Kells Irish Restaurant and Pub, Portland,