Why You’ll Love This Recipe

A fun take on Irish stew – Combines classic flavors in a new way.
Rich and hearty – Perfect for cold days and satisfying meals.
Easy to make – Simple ingredients with bold flavors.
Customizable – Use lamb, beef, or even a plant-based alternative.
Great for meal prep – The flavors get even better the next day!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Meatballs:

Ground lamb or beef
Breadcrumbs
Egg
Garlic, minced
Onion, finely chopped
Worcestershire sauce
Dried thyme
Salt and pepper
Olive oil (for frying)

Stew:

Butter
Onion, diced
Carrots, sliced
Potatoes, diced
Garlic, minced
Beef or vegetable broth
Tomato paste
Worcestershire sauce
Dried thyme and rosemary
Salt and pepper
Flour (for thickening)
Fresh parsley (for garnish)

Directions

Prepare the meatballs – In a bowl, mix ground meat, breadcrumbs, egg, garlic, onion, Worcestershire sauce, thyme, salt, and pepper. Form into small meatballs.
Cook the meatballs – Heat olive oil in a skillet over medium heat. Sear the meatballs until browned on all sides. Remove and set aside.
Sauté the vegetables – In the same pan, melt butter and sauté onions, carrots, and potatoes until softened. Add garlic and cook for another minute.
Make the broth – Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour in the broth and bring to a simmer.
Thicken the stew – Sprinkle flour over the vegetables and stir until well combined. Let simmer for 5 minutes.
Add the meatballs – Return the meatballs to the pot and let simmer for 10-15 minutes, or until fully cooked.
Garnish and serve – Sprinkle with fresh parsley and serve warm with crusty bread or mashed potatoes.

Servings and Timing

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Guinness Version – Replace some broth with Guinness for deeper flavor.
Vegetarian Option – Use plant-based meatballs and vegetable broth.
Spicy Kick – Add a dash of hot sauce or chili flakes.
Creamy Version – Stir in a bit of heavy cream for a richer texture.
Slow Cooker Option – Cook everything in a slow cooker on low for 6-8 hours.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over low heat, adding a splash of broth if needed.

FAQs

Can I use ground beef instead of lamb?

Yes! Ground beef works well if you prefer a milder flavor.

Can I bake the meatballs instead of frying them?

Yes, bake at 375°F (190°C) for 20 minutes, flipping halfway.

What’s the best way to make the stew thicker?

Sprinkle in more flour or let it simmer uncovered to reduce.

Can I add Guinness to the stew?

Absolutely! Replace part of the broth with Guinness for a deeper flavor.

Do I have to use Worcestershire sauce?

It adds a great umami flavor, but you can substitute soy sauce or balsamic vinegar.

Can I make this in a slow cooker?

Yes, cook on low for 6-8 hours after browning the meatballs.

What can I serve with this?

Crusty bread, mashed potatoes, or Irish soda bread are great options.

Can I use sweet potatoes instead of regular potatoes?

Yes, they add a slightly sweet contrast to the savory broth.

Can I freeze this dish?

Yes, but freeze without potatoes for best texture. Add fresh potatoes when reheating.

How do I prevent my meatballs from falling apart?

Use enough breadcrumbs and egg to bind them together, and avoid over-mixing.

Conclusion

Irish stew meatballs are a fun and flavorful take on a classic Irish dish. With tender meatballs, hearty vegetables, and a rich broth, this dish is perfect for St. Patrick’s Day or any cozy meal. Try them out and enjoy a taste of Ireland in every bite!