In a bowl, mix all of the meatball ingredients except the olive oil together. Form mixture into golfball-sized meatballs.
2. Step
Add olive oil to a cast-iron skillet and heat to medium high heat. Sear meatballs on all sides, turning every few minutes, then set aside once finished.
3. Step
To make the broth, add a stick of butter to a cast-iron skillet on medium high heat. Then, add onions, olive oil, and salt and pepper to a skillet and cook down for ½ hour, stirring every few minutes.
4. Step
Then, add sherry and sugar and cook for another 20 minutes stirring occasionally.
5. Step
Increase heat to high, add minced garlic, and stir constantly for 2-3 minutes. Then, add beef broth and reduce heat to a simmer.
6. Step
Stir in salt, pepper, thyme, oregano, bay leaves, and gravy master.
7. Step
Add meatballs back into the broth and simmer till meatballs reach a minimum temperature of 165°F, stirring occasionally.
8. Step
Cover meatballs with gruyere and parmesan and put under broiler till cheese is melted and bubbly.
