Crack the eggs into a large bowl, add in the grated garlic, chopped parsley, and season with salt & pepper, whisk together, then add in the panko breadcrumbs and mix together, once it's well mixed push down on the mixture until you end up with a paste-like texture

To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, then shape it into a ball, about the size of a golf ball, if your mixture is too wet to work with, add in more breadcrumbs, if it's too dry, add in some whisked egg

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the bread meatballs, all in a single layer and evenly spaced out, fry for 6 to 8 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in the chopped onion and chopped garlic, mix continuously, after about 3 minutes and the onions are slightly translucent, add in the flour, mix continuously, after 2 minutes add in the white wine and dried thyme, mix together and then simmer

After 3 minutes and the alcohol has been cooked off, add in the vegetable broth, gently mix continuously until you get a slightly creamy sauce, about 5 minutes, then season with salt & pepper, mix together, add the bread meatballs back into the pan, all in a single layer, gently flip each one so they're fully coated in the sauce, simmer for 2 to 3 minutes

Transfer the bread meatballs into serving dishes, top off with the onion sauce, and sprinkle with chopped parsley, enjoy!