Let’s dive into the process of creating these little gems, shall we?

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, shredded Gruyère, chopped onion, minced garlic, Worcestershire sauce, dried thyme, salt, and pepper. Mix until everything is well incorporated. Don’t be afraid to get your hands a little messy here!
3. Shape the mixture into golf ball-sized meatballs and place them evenly spaced on the prepared baking sheet.
4. Heat the olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5-7 minutes. This step locks in the flavor and gives them that beautiful caramelized crust.
5. In the same skillet, sprinkle the flour and stir for a minute to cook out the raw taste. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Let it simmer until slightly thickened, about 5 minutes.
6. Transfer the meatballs to the skillet, spoon the sauce over them, and allow everything to simmer together for another 10 minutes. This is where the magic happens as the flavors meld together beautifully.

A little tip from my kitchen: If you’re short on time, you can skip the browning step and bake the meatballs directly in the oven for about 20 minutes. They’ll still be delicious!