Mix the meatloaf mix, finely diced onion, minced garlic, parsley, kosher salt, pepper, Worcestershire sauce, and breadcrumbs in a large bowl. Divide the mixture into 20 equal portions. Take each portion and flatten it into a small patty. Place a cube or two of Dubliner cheese in the center, and then carefully shape the meat around the cheese. Roll into a ball. Repeat for all the portions.

Heat a skillet over medium-high heat with a drizzle of oil. Add the meatballs and brown them on all sides. This develops a flavorful crust. Don’t worry about cooking them all the way through at this stage; they’ll finish in the gravy. For a healthier alternative, bake them in a preheated oven at 400°F for about 15 minutes.

Using the same skillet, sauté the chopped onion, carrots, and celery until soft and fragrant. Stir in minced garlic, tomato paste, thyme, bay leaves, and the toasted flour. Whisk the gelatin powder into the stock and then add it to the skillet along with the Guinness beer, Worcestershire sauce, sugar, salt, and pepper. Bring the mixture to a simmer.

Once the gravy begins to thicken, gently add the browned meatballs to the skillet. Cover and simmer everything together for 10-15 minutes, letting the meatballs soak up the incredible flavors of the Guinness gravy. Stir occasionally to ensure nothing sticks, and adjust seasonings as needed.

Serve the meatballs over a bed of mashed potatoes or Colcannon. Ladle generous amounts of gravy over the top. Garnish with extra parsley or a sprinkle of grated Dubliner cheese for a beautiful, mouthwatering finish.