Kells Guinness Meatballs
Posted By: Jack Thu, 11 Mar 2004, at 10:49 a.m
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
3/8 teaspoon kosher salt
3/8 teaspoon fresh ground black pepper
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 40 1 1/2-inch meatballs.
Note: Panko are coarse, crunchy Japanese bread crumbs, found at Asian food
Here's the cream sauce for the above recipe.
Caller.com left it out, but Naplesnews.com had it
KELLS GUINNESS CREAM SAUCE from naplesnews
14 ounces (13/4 cups) beef broth
2 tablespoons corn starch
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
In a small bowl, mix 2 to 3 ounces (4 to 6 tablespoons) of room-temperature beef
broth with corn starch. 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
Makes 1 and 2/3 cups cream sauce.
(Recipe from chef Ethan Light, Kells Irish Restaurant and Pub, Portland, Ore.)