Begin by gathering all your ingredients for the Cheesy French Onion Meatballs. Chop the onions and mince the garlic, setting them aside in separate bowls. Preheat your oven to 400°F (200°C) if you prefer baking the meatballs, or get a skillet ready if you choose to pan-fry.

In a mixing bowl, combine ground beef with minced garlic, Worcestershire sauce, and your favorite seasonings. Use your hands to mix gently, being careful not to overwork the meat. Shape this mixture into meatballs, about the size of a golf ball. Arrange them on a baking sheet or in a skillet if frying, then cook for 15-20 minutes until browned and cooked through.

While the meatballs are cooking, slice the onions thinly and heat olive oil in a large skillet over medium-low heat. Add the onions along with a pinch of sugar, stirring frequently for about 20-30 minutes until they turn a deep golden brown.

Once the onions are beautifully caramelized, deglaze the pan by slowly pouring in the beef broth, scraping up any flavorful brown bits stuck to the bottom. Bring the mixture to a gentle simmer for about 5 minutes.

Carefully return the meatballs to the skillet with the caramelized onions and broth, ensuring they are evenly coated. Sprinkle the Gruyère cheese over the meatballs, cover the skillet, and let it simmer on low until the cheese is melted and bubbly, about 5 minutes.

Once the cheese is melted and the sauce is bubbling, remove the skillet from heat. Serve warm with crusty bread or pasta to soak up the sauce.