Meatballs with White Wine Mushroom Sauce

Meatballs

• 80 g bread, day old
• ½ brown onion quartered
• 4 sprigs fresh flat-leaf parsley leaves only
• 1 tsp dried mixed herbs
• 20 g olive oil plus extra for frying
• 500 g rump steak trimmed, cut into pieces (4 cm) and slightly frozen
• 20 g whole milk
• 1 egg
• ½ tsp fine sea salt
• ½ tsp ground black pepper

White Wine Mushroom Sauce

• 60 g Parmesan cheese crust removed and cut into cubes (3 cm)
• 60 g dry white wine
• 1 Tbsp cornflour
• 1 garlic clove
• 1 shallot (approx. 30 g)
• 40 g unsalted butter
• 200 g chestnut mushrooms cut in thin slices
• 1 pinch fine sea salt to taste
• 1 pinch ground black pepper to taste
• 200 g whipping cream
• 1 sprig fresh flat-leaf parsley for garnishing