To make the lamb meatballs, in a fry pan over medium heat, melt 1 tablespoon of the butter. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes (do not let it brown). Add the thyme and cook, stirring, for 1 minute. Remove from the heat and let cool. This can be done 1 day in advance; cover and refrigerate until ready to use.

In a bowl, combine the ground lamb, egg and onion mixture and mix gently to incorporate the ingredients. Using a small scoop, form the meat mixture into 16 meatballs.

In a large fry pan over medium heat, melt the remaining 1 tablespoon butter. Working in batches if needed, add the meatballs and cook, turning gently, until browned on all sides. Transfer to a paper towel–lined baking sheet.

To make the Swiss cheese fondue, in a large bowl, stir together the cheese and rice flour until the cheese is evenly coated.

In a fondue pot, combine the lemon juice and the 1 cup wine and heat just until bubbles rise; do not allow the mixture to boil. Over low heat, slowly add the cheese mixture, 1/2 cup at a time, whisking constantly until melted, then slowly whisk in the brandy. Keep the fondue warm so it will maintain its smoothness. If it becomes too thick, whisk in heated wine until the desired consistency is reached.

Serve the lamb meatballs with long skewers for dipping.