Method:

1. Put the ground meat in a mixing bowl. Add chopped shallots, chopped parsley, egg yolks and breadcrumbs. Season with pepper and salt.

2. Roll the meatballs (diameter approx. 1 ½ inch)

3. Bake the meatballs in butter in a pan.

4. Cut the onions in half and then cut in julienne. Crush the garlic. 

5. Remove the meatballs from the pan, add onion and garlic. Add thyme and allow to caramelize slightly.

6. Add the balsamic vinegar and allow to evaporate briefly.

7. Add the syrup, chicken stock and bay leaves.

8. Add the meatballs and allow to simmer until the sauce is of a good consistency.

9. Serve warm.