In a large mixing bowl, combine the ground meat mix, seasonings, and binders, avoiding the cheese for now. Mix until well blended and sticky, about 2-3 minutes. Take large portions of the mixture, flatten them into rounds, and place a cube of Dubliner cheese in the center, then carefully fold and roll them into meatballs.

In a heavy-bottomed pot over medium heat, add a splash of oil and sauté finely chopped onion and minced garlic until they become tender and fragrant, roughly 5 minutes.

Sprinkle the toasted flour over the sautéed vegetables and stir to combine, cooking for an additional minute. Gradually pour in the Guinness, scraping the bottom to deglaze.

Gently lower the prepared meatballs into the simmering gravy, ensuring they are fully submerged. Cover the pot and simmer for 15-20 minutes.

Serve the meatballs piping hot over a bed of creamy Colcannon or your favorite side.