transfer half of the remaining meatballs to the pan The temperature will drop to around 300°F—adjust the flame to maintain this temperature (the oil should continue to sizzle vigorously but not smoke) and cook until the meatballs are well browned on the first side, to minutes Carefully flip them with a small offset spatula or a fork and cook on the second side until well browned, about to minutes longer Using tongs, transfer the meatballs to a paper-towel-lined plate Repeat with the remaining meatballs, allowing the oil to return to 350°F before adding the second batch Set the meatballs aside (discard the oil or strain and save for another use) To make the sauce: Return the skillet to medium-high heat, add tablespoons of the butter, and heat until the foaming subsides Add the mushrooms and cook, stirring occasionally, until they give up their liquid and start to brown, about 8 minutes Push the mushrooms to one side and add the remaining tablespoon of butter to the center of the skillet Add the reserved 4 raw meatballs and mash with a wooden spoon, then cook, stirring to break up the meat, until it is no longer pink, about 1 minute Add the onions, stir the meat, mushrooms, and onions together, and cook, stirring occasionally, until the onions are softened, about minutes Add the remaining garlic and cook, stirring, until fragrant, about 30 seconds Add the flour and cook, stirring constantly, for 30 seconds Slowly pour in the chicken stock, scraping up any browned bits from the bottom of the pan Add the soy sauce, heavy cream, and sugar, stir to combine, and bring to a simmer 8 Add the remaining meatballs to the sauce and cook, stirring and turning them occasionally, until they are cooked through and the sauce has thickened to the consistency of heavy cream, about minutes Season with salt and pepper to taste, stir in the lemon juice and thyme, and serve ...8 Add the remaining meatballs to the sauce and cook, stirring and turning them occasionally, until they are cooked through and the sauce has thickened to the consistency of heavy... to the consistency of heavy cream, about minutes Season with salt and pepper to taste, stir in the lemon juice and thyme, and serve