In a large mixing bowl, combine ground meat, breadcrumbs, eggs, minced onion, minced garlic, and grated Parmesan cheese.

Form the mixture into golf ball-sized meatballs, about 1-2 inches in diameter, and set them aside on a baking sheet.

Heat a large skillet over medium heat and add a splash of oil. Carefully place the meatballs in the pan and cook for about 6-8 minutes, turning occasionally, until browned on all sides.

Remove the meatballs and set them aside on a plate while you prepare the gravy.

In the same skillet, pour in the Guinness stout, scraping the bottom to release browned bits. Add beef broth and Worcestershire sauce, stirring to combine.

Bring the mixture to a simmer over medium heat for about 3-5 minutes until the gravy thickens slightly.

Return the browned meatballs to the skillet, making sure they're submerged in the gravy, then cover and simmer for 20-30 minutes.

Serve the meatballs and gravy over mashed potatoes or polenta, garnished with fresh herbs.