Fresh thyme leaves
Heat oven to 450°F.
Melt 2 tablespoons butter. Brush bread
with butter on each side; place on an ungreased baking sheet. Bake for 7-9 minutes or until toasted, turning once. Set aside.
Reduce oven temperature to 375°F. Place a greased wire rack on an aluminum foil-lined rimmed baking sheet.
Combine the egg, bread crumbs, 1 tablespoon thyme, 1 garlic clove, salt and pepper in a large bowl. Crumble beef over bread crumbs mixture; mix just until combined. Shape beef mixture into 1-inch balls. Place on prepared pan.
Bake for 18-25 minutes or until a thermometer inserted into meatballs reads 160°F.
Meanwhile, melt remaining butter in a 12-inch ovenproof skillet over medium heat. Add onions; cook for 10 minutes, stirring frequently. Reduce heat to medium-low. Add wine; cook for 15-25 minutes longer or until onions are golden brown, stirring occasionally.
Stir in the rosemary, remaining thyme and garlic. Cook and stir for 2 minutes. Gradually add beef broth. Bring to a boil, stirring frequently. Reduce heat to low. Simmer, uncovered, for 4 minutes,
stirring occasionally. Gradually stir in 1/2 cup gouda until melted. Add meatballs; heat through.
Remove from the heat. Season with salt and pepper. Top
with reserved toasts. Sprinkle with remaining gouda. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted. Garnish with thyme.
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