Stuffed Meatballs in Guinness Gravy

MEATBALLS:--
680 g meatloaf mix (or ground beef/lamb/pork)
1 medium-sized onion, diced finely
3 garlic cloves, minced
3 tbsp chopped parsley
1 tsp SIDS SALT & PEPPER
1 tbsp SIDS HOT WORCESTER SAUCE
⅔ cup panko breadcrumbs
110 g cheddar cheese, cut in small cubes
Guinness Gravy:--
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 bay leaves
4-5 sprigs of fresh thyme (or 1 tsp dry)
2 tbsp tomato paste
¼ cup toasted flour
1 envelope unflavoured gelatine powder
2½ cups chicken stock
2 tbsp SIDS HOT WORCESTER SAUCE
330 ml bottle Guinness Blonde
2 tsp brown sugar
SIDS SALT & PEPPER to taste

MEATBALLS:
Sauté the diced onion in a little bit of oil until soft. (about 5 minutes) Let it cool completely.
Once the onion is cool, mix it with SIDS HOT WORCESTER SAUCE and the rest of the meatball ingredients (except for the cubed cheese) in a large bowl.
Use clean hands to really mix the ingredients well together. Divide into 20 equal portions.
Flatten each portion into a patty, place 1 or 2 cheese cubes in the centre, and enclose the meat around the cheese, forming it into a ball.
Brown meatballs by pan-frying until browned, or baking in 200°C oven for 15 minutes.
GUINNESS GRAVY:
Whisk the gelatine powder into the chicken stock to dissolve and bloom. Set aside.
Sauté all the chopped vegetables (onion, carrot, celery) in a tablespoon of rice bran oil. Once they’re soft, add the garlic, herbs, tomato paste, and toasted flour. Stir and scrape the bottom of the pan to release the fond as it forms, for a few minutes, until everything looks nicely brown and toasty.
Add the stock and Guinness. The Guinness will froth, stir it down. Add SIDS HOT WORCESTER SAUCE and the rest of the ingredients and turn down the heat to simmer.
Once the gravy thickens slightly, add the meatballs. Continue cooking until meatballs are fully cooked and gravy looks glossy and thickened to your liking. Taste and adjust seasonings with SIDS SALT & PEPPER, if needed.
Best served hot over Colcannon or mashed potatoes.