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PdfPreheat the oven to 400°F (204°C).
In a large bowl, place the ground beef, thyme, herbs de Provence, salt and pepper and mix well with your hands. Divide in half and form five meatballs from each half.
In a 12 inch (30 cm) skillet, melt the butter over high heat until almost browned, about 1 minute. Add the meatballs and sauté until browned on one side, about 2 minutes. Turn the meatballs and sauté another 2 minutes.
Remove from the heat and set aside to cool for about 10 minutes.
When cool enough to handle, place a dill pickle slice on each meatball, then wrap in a slice of pancetta. Place the wrapped meatballs on a cookie sheet, together with the cherry tomatoes and bake for about 15 minutes.
Remove from the oven, and place a cherry tomato over each meatball before serving. You can use a toothpick to hold it in place.