In a large bowl, combine all ingredients except eggs. Crack eggs in separate bowl and add to meat mixture. Blend mixture by hand until just incorporated.

Shape meat mixture into balls, 1 1/2 inches in diameter. Place meatballs on 2 large sheet pans. Bake for 20 to 30 minutes or until an instant-read thermometer inserted in the center of meatballs reads 160 degrees. Shake each pan occasionally to allow meat to brown on all sides.

Remove pans from oven. Pour Kells Guinness Cream Sauce (recipe follows) over meatballs and let steep until ready to serve. Meatballs and sauce can be held in a 160 degrees oven or crock pot until ready to serve. When ready to serve, arrange meatballs on individual serving plates around mounded champ. Drizzle extra cream sauce atop and around meatballs.

Makes about forty 11/2-inch meatballs.

Note: Panko are coarse, crunchy Japanese bread crumbs, found at Asian food stores.

Kells Guinness Cream Sauce
14 ounces (13/4 cups) beef broth
2 tablespoons corn starch
3/4 cup Guinness draught stout
1/4 cup dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 teaspoon garlic, finely minced or pressed
3/4 cup heavy whipping cream, room temperature

In a small bowl, mix 2 to 3 ounces (4 to 6 tablespoons) of room-temperature beef broth with corn starch. Set aside.

Combine remaining broth and ingredients, except heavy cream, in heavy-gauge saucepot and bring to a simmer over medium-low heat. Cook for 15 minutes on low and reduce to a low simmer. Add heavy cream. When cream is blended, slowly drizzle in cornstarch mixture, whisking constantly until mixture is incorporated. Continue to whisk until sauce returns to a low simmer, about 5 to 10 minutes. Thickness and taste may be adjusted by adding slightly more broth or cream.

Makes 1 and 2/3 cups cream sauce.

Recipe from chef Ethan Light, Kells Irish Restaurant and Pub, Portland, Ore.