• Preheat oven to 475°F.

For the Meatballs

• Roughly chop the onions and place them in a food processor. Heat oil in a large skillet, pour the onions into the skillet, and sauté the onions until they are completely caramelized.
• To a large bowl, add ground chuck steak, Worcestershire sauce, and breadcrumbs. Add the onions to the bowl and mix until all the ingredients are completely incorporated. Divide the mixture into 18 equal sized balls. Poke a piece of cheese into the center of each ball, making sure that the meat covers the cheese.
• Place the meatballs in a single layer on a sheet pan lined with parchment paper and set aside while you make the gravy.

For the Gravy

• Heat oil in a large skillet or saucepan and cook until golden. Add the onion, bouillon, and beer and allow the liquid to cook away. When it does, stir in the flour, mustard, and jam with 2 cups of water. Simmer for about 30 minutes or until you have the consistency you like for your gravy.
• When the gravy is almost finished, bake the meatballs in the preheated oven until golden, about 15 minutes. Remove the pan from the oven and drizzle the gravy over the top. Place meatballs back in the oven to cook for 5 minutes more.
• Serve meatballs over garlic mashed potatoes or rice, as a pasta sauce, or alongside crusty garlic bread. If you like, sprinkle chopped fresh parsley or other fresh herbs on top.