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