1. In a large mixing bowl, combine 250g of breadcrumbs, 1 bouillon cube, 1 teaspoon of salt, 2 tablespoons of soy sauce, and 125g of flour.

2. Gradually add in 125ml of water, mixing until the mixture forms a dough.

3. Add 50g of butter, 250g of ground meat, 125ml of heavy cream, 1 medium onion finely chopped, 1/2 teaspoon of black pepper, 2 eggs, and 1 teaspoon of thyme. Mix well.

4. Use your hands to shape the mixture into small meatballs, about 3.8cm in diameter.

5. Place the meatballs on a baking sheet lined with parchment paper.

6. Bake the meatballs in a preheated oven at 175°C (350°F) for about 20 minutes, or until cooked through.

7. While the meatballs are baking, prepare the thyme gravy. In a saucepan, melt 30g of butter over medium heat.

8. Add 30g of all-purpose flour and whisk to form a roux, cooking for 1 minute.

9. Gradually pour in 1.2 liters of heavy cream, whisking continuously. Bring the mixture to a boil, then reduce the heat and let simmer for 5 minutes.

10. Stir in 5g of dried thyme. Season the gravy with salt and pepper to taste.

11. Serve the meatballs in the thyme gravy, garnished with chopped fresh thyme if desired.