• 4 tablespoons butter
• 2 large onions, thinly sliced (I used Vidalia onions)
• 2 cloves garlic, minced
• 2 cups beef broth
• 2 teaspoons freshly chopped thyme, plus more for garnish 
• Salt & pepper
• 1 1/2 cups shredded Gruyère cheese

In a large bowl, combine ground meat, Gruyère, bread crumbs, parsley, egg, and garlic. Season with salt and pepper. Form into medium size meatballs, then place on prepared baking sheet and bake on 425 F until golden and cooked through, about 25 minutes.

Meanwhile make sauce: In a large skillet over medium heat, melt butter. Add onions and cook until very soft and golden, 25 minutes, stirring often. Add garlic and cook until fragrant, 1 minute more. Add broth and thyme and season with salt and pepper. Bring to a boil, then reduce heat and let simmer until slightly thickened, about 10 minutes.

Put half the sauce in the bottom of an oven safe casserole. Arrange the meatballs in one layer and add the second half of the sauce; sprinkle with Gruyère. Bake on 350 F until meatballs are warmed through and cheese is melted. Serve with hot bread.

Enjoy! 👩🏻‍🍳👌🏻