Beef Meatballs in Guinness with Horseradish Dumplings Recipe

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Beef meatballs in Guinness with horseradish dumplings
Beef meatballs in Guinness with horseradish dumplings
(Image credit: G5_Studio2)
Serves4 gererously
SkillEasy
Total Time1 hours
Katy McClelland
By Katy McClelland
published

The ultimate comfort food, this mince recipe is one you'll come back to again and again.

HOW TO MAKE BEEF MEATBALLS IN GUINNESS WITH HORSERADISH DUMPLINGS

Method

  1. Mix the steak mince, onions, horseradish, thyme and bread crumbs, season well and shape into 20 meatballs. Set aside in the fridge to firm up for 20 minutes.
  2. In a heavy-based wide casserole, heat the oil over a medium heat. Dust the meatballs in flour then brown on all sides; you may need to do this in batches. Remove from the pan and set aside.
  3. Add the Guinness, stock, Worcester sauce and redcurrant jelly to the pan, bring to the boil then reduce to a simmer, allow to bubble for 15 minutes. Heat the oven to 180C, 160C fan, 350F, gas 4.
  4. For the dumplings, sift the flour and baking powder into a bowl, add the suet and horseradish and enough cold water to create a thick dough. Shape into 8-10 balls.
  5. Remove the casserole from the heat and add the meatballs, mix gently to coat in the sauce. Scatter the dumplings over the top of the casserole and place in the oven, cover and cook for 20 minutes. Turn the oven up to 200C, 180C fan, 400F, gas 6. Cook for a further 5-10 minutes or until the dumplings are browned.

Ingredients

  • 750g (1lb 10oz) lean beef steak mince
  • 2 medium onions, very finely chopped in a food processor
  • 3tsp hot horseradish sauce
  • 2 sprigs thyme, leaves only
  • 3tbsp breadcrumbs
  • 1tbsp sunflower oil
  • 2-3tbsp seasoned flour
  • 500ml (18fl oz) Guinness
  • 500ml (18fl oz) beef stock
  • 2tsp Worcestershire sauce
  • 2tbsp redcurrant jelly
  • 150g (5oz) plain flour
  • 75g (3oz) suet
  • 1tsp baking powder
  • 4tsp hot horseradish sauce
  • 2 sprigs thyme, leaves only
Katy McClelland
Katy McClelland

Katie McLelland is a food stylist, chef, recipe developer, home economist, eater-  and everything in-between. She specialises in creating recipes for social media channels to editorial and advertising content as well as the occasional bread, cake, pudding and menus in real life.

Katie is also a home economist for film and TV. Current projects including Cooking with the Stars (South Shore), Matilda (Poppet Productions), Landscapers (Sister), This Sceptered Isle (Revolution Films) and The Great season 2 (Yekaterina Uk ltd).

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